How To Make Naturally Sugar Free Swiss Meringue Buttercream

Sugar free swiss meringue buttercream is here, and it’s delicious! This post was sponsored by our super sweet friends at Natvia, but we spent weeks in the kitchen working with their specially formulated stevia granules to come up with the perfect naturally sugar free swiss meringue buttercream. We love it, and we know you will too!

If you’ve already experimented with sugar free baking, you’ll know that you can replacing the sugar part of the recipe with a stevia sweetener like Natvia can leave an aftertaste and an interesting cold sensation in your mouth. Stevia tastes a lot sweeter than sugar, so we tested and tested to come up with a sugar free swiss meringue buttercream that uses just enough Natvia to sweeten the icing without any aftertaste or mouth-chill!

Before we start, don’t worry, you won’t need to spend hours emptying sachets of Natvia to make up the 150g you’ll need to make your swiss meringue buttercream. You can find Natvia Baking Packs filled with 700g of the naturally sweet stuff at major Australian supermarkets, too easy!

Keep scrolling to read the recipe and how-to, then download the printable recipe card below.


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  • 150g Natvia
  • 500g butter, soft, cubed
  • 300g egg whites
  • 1 tbsp vanilla extract or
  • 2 tsp vanilla bean paste
  • Freeze dried fruit
  • Fresh berries
  • Nuts
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Add the Natvia and egg whites* to the bowl of your stand mixer. Sit the bowl over a double boiler filled with gently simmering water. Heat the egg white and Natvia, stirring constantly, until the mixture is hot to the touch and most of the Natvia has dissolved.

Once the mixture is hot to the touch (or you’ve reached 60°C*) carefully transfer the bowl to your stand mixer fitted with the whisk attachment. Be careful as the bowl will be very hot and dripping with hot water. Use a dry tea towel to catch any drips as you move the bowl off the hot water.

Beat on high until the egg whites are thick and foamy, and the mixture and bowl have cooled to room temperature.

Switch the whisk attachment to the paddle attachment, and starting on a medium-low speed, add a few cubes of soft (but not melted) butter to the mixture and beat until combined. The butter will knock the air out of the egg whites.Repeat until all the butter is combined, then increase the speed and beat until the mixture is thick and light in colour.

If the mixture is a little too sloppy, pop the mixture in the fridge for five minutes and beat again. Repeat until the mixture firms to a pipable icing. Add the vanilla – use extract if you don’t want your buttercream to have black specks.




We kept our decoration natural too, using freeze dried fruit to colour and flavour the sugar free swiss meringue buttercream, and a big, delicious pile of fresh fruit and berries on top! We used freeze dried mangoes, pears, and strawberries, fresh blueberries, strawberries and raspberries, and pistachios. Use a mortar and pestle to grind half of your freeze dried strawberries into a powder, and half of your mango into a powder.

Set aside about a cup of your sugar free buttercream. With the bulk of your buttercream use a palette knife or the flat side of a knife to spread the buttercream around your cake. It’s easiest to start from the top and work your way down the sides of the cake.

Separate the buttercream you set aside into two small bowls. Mix most of your powdered freeze dried strawberries into one bowl of the buttercream and all of your mango into the other. Use your palette knife to add swishes (that’s the technical term) of the coloured and flavoured sugar free swiss meringue buttercream to the base coat of buttercream.

Wash and dry the fresh berries, slice your strawberries. We left the stems and greenery on our strawberries, well, because it looks pretty. Sprinkle the top of your cake with the powdered freeze dried fruit. Place your strawberries first, then raspberries and blueberries, place pieces of mango and pear, and sprinkle with pistachios.

Grab some friends, brew some tea, grab a slice, and enjoy!

*A note on using raw egg whites in buttercream. We use unflavoured pasteurised egg whites bought in a carton from the supermarket. If you want to use fresh egg whites you’ll need to use pasteurise them yourself at home, use a thermometre and heat the egg white and Natvia mixture slowly until it reaches 60°C, turn the heat down and watch the thermometre – you’ll need to keep the egg white and Natvia mixture at 60°C for about 3 – 5 minutes.

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