It was my Dad’s birthday this past week and I wanted to bake him something special.  He is diabetic and doesn’t get to enjoy home-made baked goods like he used to and I’ve been experimenting with some recipes lately for him.  I decided I would make his birthday cake.

I’ve been thinking about whether I could make Swiss Meringue Buttercream with Splenda or not and I didn’t see why not.  I had asked on Twitter and I had one friend reply back that he had made meringue cookies with Splenda.  That was good enough for me.

I had made Sweetapolita’s Swiss Meringue Buttercream for the twins’ Mario and Sonic birthday cake that was absolutely delicious, so that was the recipe I started with.  The only change I made, was I substituted Splenda for the sugar.

I cut Sweetapolita’s recipe in half, so I combined 2 cups of Splenda and 1 cup of fresh egg whites into my double boiler (I used a small metal mixing bowl set inside a small pan of simmering water).

If you have ever used Splenda in anything before, you will know it foams when added to liquid.  Here it foamed.  A lot.  I wasn’t sure if it was even combining, it was just kind of a thick, lumpy, foamy mess.  This was the first time I got nervous.

After much whisking, it finally seemed to be incorporating together but I could not lose the foam.  I just kept whisking and praying.

I had my candy thermometer nearby and kept watch over the temperature.  When it reached 140 degrees, it kind of separated.  It was very thick and foamy and eggy (is “eggy” a word?) on the top 2/3 and the bottom was pure yellow liquid.  Here is where I panicked…again.  But I poured it into my Kitchenaide Mixer and started whipping with my whisk attachment.  I prayed.  Again.

My meringue was looking less than desirable.  It had little lumps.  I was already contemplating an alternative and was going to start pulling stuff out for a regular chocolate buttercream.  But the mixer kept whipping and I kept praying.

My meringue remained lumpy, but did thicken up nicely.  I was conflicted.  I was afraid if I started adding my five cubes of butter here that I was just going to waste FIVE cubes of butter.  This was either going to be brilliant or a disaster.

I love living by the edge of my seat!

I started to slowly add my chunks of cool butter.  Like regular swiss meringue is known to sometimes do, it separated and looked really watery.  But I kept adding my butter and I kept my mixer flying.


I’ll be damned if I didn’t have something that resembled smooth, creamy, and buttery Swiss Meringue Buttercream!


It was at this point that I added in a handful (maybe 1/2 cup) of fresh pureed strawberries, my salt and vanilla.  I wanted to try and mask the Splenda taste that I could detect.  I don’t know if I could taste it because I’m not used to eating Splenda or if it was just really strong.  Because everyone else that tasted it said it was AWESOME!

Go me!

Recipe for Sugar-Free Swiss Meringue Buttercream

8 large egg whites (1 cup)

2 cups granulated Splenda

5 sticks of butter (I used salted, but original recipe says unsalted), cut into cubes.  Soft but still cool.

1 Tbs pure vanilla extract

dash of salt (probably can skip it if you use salted butter)

1/2 cup pureed fresh strawberries (optional)

Really, Sweetapolito has THE very best method instructions and I basically just followed them.  You just need to be aware that Splenda will foam and not dissolve into the heated eggs making for a very nervous baker.  But if you just follow it through…it WILL work and it WILL be delicious and it WILL make your diabetic daddy very happy.