Sawsen’s Egg Free Swiss buttercream recipe pt 2 – NO protein powder versions

No protein powder? No worries! You can still make my awesome egg free swiss buttercream with these simple substitutions.  There’s also a troubleshooting section at the end to explain the types of protein powders you shouldn’t use because they’ll ruin the result. Enjoy!

If you’re new here and want to learn more about my egg free swiss buttercream recipe, check out the original blog post here:

If you’re ready for the substitutions, check out my new video here:

More info below!

Original SEBC recipe:
Ingredients: makes enough to ice and fill an 8″ cake generously, or 30 cupcakes

300ml (1 cup plus 3 tablespoons)  milk of choice – cow, soy, almond…
30g (about 4 tbsp, depending on brand) unflavoured protein powder (I use Pulsin Natural  & Unflavoured Whey or Soya  Protein isolate )
750g (6 sticks) unsalted butter, vegan butter or block margarine, room temperature
660g icing/ powdered sugar (that doesn’t contain maize/corn starch)
1 tbsp (15ml) high quality vanilla extract such as Nielsen-Massey


instead of protein powder, you can remove both the MILK AND PROTEIN POWDER in the original recipe above and use just ONE of the following four options:

300g zero fat Greek style yoghurt
300g firm or extra firm SILKEN tofu (not the regular kind)
300g vanilla flavoured soy pudding
300g milk of choice (i.e. just omit the protein powder)

Each of these will have different results. The protein is what makes the buttercream whip up lighter and stay firmer after chilling, the further you move down the list of substitutions the softer and less voluminous the buttercream gets.  Still a silky, delicious bowl of happiness, but with a stronger whipped cream/ dairy type flavour & probably a bit too soft to use under fondant (though you can still pipe, frost & fill for a buttercream only cake).



  1.  Put the butter in a stand mixer and soften.
  2.  Put all the other ingredients in a blender and whizz until smooth.
  3.  Slowly pour in the other ingredients into the butter, with the stand mixer running.
  4.  Beat 7-10 minutes on high.

Watch my original video to see the whole process & stages your buttercream goes through – its the same process for all versions of the recipe –

Bad substitutions:

Grainy buttercream? Strange taste? Weird colour? Not enough volume? Chances are you’ve used the wrong ingredients!  There’s a whole section on troubleshooting the wrong things to use instead of protein powder in my new video.  Here it is again, in case you haven’t clicked yet:

There’s also more info in my original blog post on how it may go wrong, and different flavour variations you could use with these substitutions too, so check that out here:

Hope you found this useful!

Best wishes,

5 thoughts on “Sawsen’s Egg Free Swiss buttercream recipe pt 2 – NO protein powder versions

    1. Fancy Favours & Edible Art says:

      hi, you’re better off using one of my “no protein powder” versions which you can find linked at the bottom of the post. Shakes usually have only 20%-ish of protein and you need 70-80% for this recipe, not to mention the artificial flavouring and sweeteners will impair the taste

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