Sugar Free No Cook Swiss Meringue Buttercream Food

SUGAR FREE NO COOK SWISS MERINGUE BUTTERCREAM

Steps:

• Add the egg whites and sweetener to the bowl of a stand mixer. Using the paddle attachment, beat on medium speed for about 10 minutes, scraping the sides as necessary.
• Turn the speed down to low. Gradually add the butter a chunk at a time until each chunk is fully incorporated.
• Add the vanilla and lemon juice slowly until it is mixed in. If making chocolate, add the cocoa powder slowly.
• Turn the speed back up to medium and allow to beat for another 10 minutes. It might look curdled at first, but it should emulsify as it is beating.

SWISS MERINGUE BUTTERCREAM

Steps:

• Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl.
• Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes. Return bowl to the stand mixer.
• Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter, 1 cube at a time; mix until silky-smooth. If mixture curdles, continue mixing and it will return to smooth.
• Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.