Sugar Free Vanilla Italian Meringue Buttercream. Perfect for topping cupcakes and frosting cakes. Enough to top 48 cupcakes or frost and fill an 8" cake.
Course: Cake, Dessert
5Egg Whites, room temperature
1/2teaspoonCream of Tartar
2 1/2CupsUnsalted Butter, softened5 sticks
1/2teaspoonAlmond Extract (optional)
In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reach stiff peaks.
With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
Continue whisking on high speed until the frosting has cooled, about 10-15 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
Switch to the paddle attachment and continue beating the frosting on medium speed while adding the butter 1 tablespoon at a time. The entire 5 sticks may not be needed. Stop adding butter when the frosting has transformed into a smooth and thick texture. (Don't panic if the frosting begins to have a curdled look, this is normal. Continue to add butter and it will smooth out.) You may need to continue to beat the frosting for up to 5 minutes after adding all the butter for it to smooth out.
Mix in the vanilla extract and almond extract.
For best results, use immediately. Frosting may be stored in the refrigerator for later use. Re-whip before using.