Step 1

In a medium sized pot, add about 1-inch of water and bring to a simmer.

Step 2

Before making the frosting, be sure to thoroughly clean the mixing bowl. If there’s any grease it can make it difficult to make the meringue.

Step 3

Add 7 egg whites and 2 cups of Allulose sweetener into a heat-proof mixing bowl.

Step 4

Place the bowl on top of the pot filled with simmering water. Make sure the water doesn't touch the bottom of your bowl. The bowl should create a seal over the pot.

Step 5

Whisk the mixture constantly for about 3 minutes, until it reaches 160°F / 71°C. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The Allulose should be fully dissolved, and it should feel super smooth and hot to the touch.

Step 6

Lift your bowl away from the pot, and dry the bottom with a towel.

Step 7

Lock the bowl into place on your stand mixer and beat on medium high using a whisk attachment. Mix for about 10 minutes, or until you have stiff and glossy peaks.

Step 8

At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!!

Step 9

Gradually mix in 1 1/2 cups unsalted butter on a medium speed.

Step 10

When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula and continue mixing on a low speed for about 3 minutes.

Step 11

If the frosting breaks / curdles, just keep mixing!! It should come back together with the help of your stand mixer. For more troubleshooting tips, check out this post.

Step 12

Add in 1 Tbsp vanilla bean paste or extract, 2 tsp of almond extract (optional), and 1/2 tsp salt. Mix on low for a couple minutes until fully incorporated.

Step 13

If you plan to color the frosting, add a few drops of gel food coloring at this point and mix on a low speed until the frosting is evenly colored.

Step 14

The frosting should have a thick, whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.