Suisse Buttercream Frosting

Carbs Per Serving: 28 grams carbs total
Effort: Easy


1 cup egg substitute
3/4 cup artificial sweetener (Splenda or Stevia)
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 1/2 cups unsalted butter — softened

How to Prepare:
In a large bowl, beat softened butter until creamy Beat the egg substitute and cream of tarter on high speed, gradually adding Splenda as you beat, until you have soft peaks.
Add the meringue in large dollops to the butter and beat until smooth and ceamy. Add paste coloring to your liking.

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2 thoughts on “Suisse Buttercream Frosting”

  1. Hello,
    I am doing some product development right now, using Stevia. In doing my research I found that Splenda measures out totally different than Stevia. For example: Splenda and Sugar measure out 1 to 1 (1 cup Splenda is the same a 1 cup Sugar). However, Stevia measure out 1 tsp. Stevia for 1 cup of Sugar!!!! Therefore your recipe calling for either Splenda or Stevia is incorrect. Thought you ought to know.


    1. Your are very right Cheryl, that is an oversight on my part. I prefer Stevia over Splenda any day. Some people don’t like it, but Splenda gives me a headache. Thanks for the info.

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