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Keto Italian Meringue Buttercream Frosting

  • nikisimone
  • 6 days ago
  • 4 min read

Updated: 2 days ago

This frosting is delicious, light, airy, versatile, and not overly sweet. Because the recipe contains no erythritol, it also has none of the cooling effect. Although the recipe is simple, a few steps can be tricky. If it seems like it is not coming together, trust the process—it will turn into a silky-smooth, flavorful frosting. For more detailed guidance, watch my YouTube video for extra tips to help you succeed. (https://youtu.be/iAa78DNCVJA)



This meringue is also very stable. It can sit out for long periods without weeping, even in warm weather. You can also freeze it for later use, then thaw it overnight in the refrigerator. Before using, allow it come to room temperature and beat it with a mixer or whisk until it returns to a smooth, workable consistency.


You can customize this frosting with a variety of flavorings. In my recipe video, I flavored half with 4 oz. melted semisweet chocolate chips and the other half with 4 oz. of my Keto Caramel Sauce (https://youtu.be/O8779tQkS64). I adjusted the caramel sauce slightly by reducing the heavy cream to 1/2 cup so the caramel sauce would be thicker. You can add as little or as much chocolate as you would like. I added 2oz. of dark chocolate to just a small amount of the buttercream to get a super dark chocolate I used to pipe the insides of a sunflower for a cake. Since allulose is less sweet than regular sugar, I added a little liquid stevia to boost the sweetness, but this is optional and to taste.



Here are a few tips to help your frosting turn out great the first time. Before whipping the egg whites, wipe the mixing bowl with a little vinegar to remove any fat residue, which can prevent the whites from whipping properly. The cream of tartar is optional, but it helps stabilize the frosting; you can also use a squeeze of lemon juice or vinegar instead. Have all your ingredients ready before heating the allulose and whipping the egg whites. Ideally, the sweetener will reach the correct temperature around the same time the egg whites reach soft peaks.



Accuweight Scale - https://amzn.to/4jMvhSY

Etekcity Food Scale- https://amzn.to/3HEudTS

Etekcity Infrared Thermometer - https://amzn.to/4f0Ujwg

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd

Measuring spoons- https://amzn.to/3N07v7b

Icing Spatula Set- https://amzn.to/3FavezS


50 Organic Madagascar Vanilla Beans- https://amzn.to/4sujahz

Deal Supplement Allulose- https://amzn.to/47XOQnt (cheapest I’ve found)

Durelife Allulose- https://amzn.to/4of141j

Pure Organic Stevia Powder - https://amzn.to/3plOQaK

Now Better Than Organic Stevia- https://amzn.to/4tTD0nn

Liquid Stevia - https://amzn.to/3nGEReD

Monkfruit Extract Powder - https://amzn.to/3EdZUww


(These are affiliate links, so your purchases help support my family and channel. Thank you for your continued support—it means so much to me!)


Ingredients

4 Egg Whites (1/2 cup or 120 g.)

320 g. (2 Cups) Powdered Allulose

1/4 Cup Water

448 g. (1 lb. or 4 sticks) butter, at room temperature and cut into tablespoon-size pats

1/4 tsp. Cream of Tartar

2 tsp. Keto Vanilla Bean Paste (https://youtu.be/J9y9cJKDNdk) (or Vanilla Extract)

Flavoring of choice (optional)

Salt (to taste)

Liquid Stevia (to taste)


Directions

  1. Place egg whites in a mixing bowl with a wire whisk attachment. Add the cream of tartar.

  2. In a large saucepan, combine the allulose and water.

  3. Begin heating the allulose mixture while whipping the egg whites on medium with a whisk attachment.

  4. Heat the allulose mixture to 300 degrees while whipping the egg whites to soft peaks. Ideally, both should be ready at about the same time. If the egg whites whip too quickly, stop the mixer until the syrup reaches about 285 degrees, then resume whipping.

  5. When the allulose reaches 300 degrees, increase the mixer to medium-high speed and slowly pour the syrup into the egg whites in a thin, steady stream; this should take about 1 minute. Aim the stream between the side of the bowl and the whisk, avoiding both. Continue beating on high until stiff, glossy peaks form, about 1-1/2 to 2 minutes.

  6. Once the stiff peaks are formed, reduce the mixer to medium speed and continue whipping until the egg whites have cooled. If your kitchen is very warm, place the mixing bowl in the refrigerator for no more than 5 minutes. The mixture should be about 70 degrees on the surface before you continue.

  7. Switch from the whisk to the paddle attachment, if desired. This adds less air to the mixture and makes the meringue easier to use when frosting a cake.

  8. With the mixer on medium-high, add the butter pats one at a time, letting each fully incorporate before adding the next. Scrape down the sides of the bowl and the paddle as needed.

  9. Once the butter is fully incorporated, scrape down the sides again. Beat on medium-high until the mixture is creamy, glossy, and fluffy, usually 1 to 2 minutes.

  10. Stop mixer, add vanilla bean paste and liquid Stevia (if using) and beat again until incorporated.

  11. At this point, you can stir in any optional flavors, such as melted chocolate or caramel.

  12. Frost your favorite cake. Enjoy!


Macros: For 2 oz. about 1/16 of the Vanilla Frosting recipe


210 Calories

22g Fat

0g Total Carbs

0g Fiber

1g Protein


My nutrition label app doesn't count allulose but there is 20g per serving if you do the math


If you’re in the Lower 48, visit my website to order High Protein/Low Carb White Bread, keto brownies, or keto breakfast baked goods: Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


If you’d like to support the channel or say thanks for the recipes and work I share, you can use any of the links below. For questions, you can find my email address below or contact me through my website. I also have a P.O. box for anyone who would like to send something.

           

I’ve created a Patreon account to share extra content with supporters. I have many ideas for the future of this channel, including possibly creating my own keto dessert line. On Patreon, I’ll share inspiration, more about my life past and present, behind-the-scenes recipe testing, successes and fails, and maybe even merch down the road. If you’d like to support me and the channel, please consider becoming a patron.




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Alycia J Distefano

P. O. Box 56

Derby, NY 14047






Business inquiries:

Keto Upgrade e-mail: ketoupgrade.info@gmail.com 





 
 
 

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