German Buttercream Frosting
Ingredients
The custard
-
1
cup
heavy cream (or full-fat coconut milk from a can)
-
⅛
teaspoon
salt
-
1 ½
cups
xylitol
-
2 ½
tablespoons
cornstarch or arrowroot powder
-
1
large
egg
-
2
large
egg yolks
-
1
teaspoon
vanilla (for custard)
The frosting
-
1 ½
cups
Spectrum All Vegetable Shortening, non-hydrogenated
-
6
ounces
very soft butter (vegan butter or more shortening)
-
½
cup
Swerve Confectioner's Style
-
2
teaspoons
vanilla (for frosting)
-
¼
teaspoon
Stevia Glycerite
Instructions
- Prepare an ice bath by filling a larger bowl with ice and water.
- In a saucepan, heat the coconut milk until simmering.
- Mix cornstarch, salt, and xylitol in a bowl, then whisk in the egg and egg yolks.
- Slowly pour the hot coconut mixture into the egg mixture while whisking.
- Return the mixture to the saucepan and whisk continuously over medium heat until thickened.
- Pass the custard through a sieve into a bowl, then cool it in the ice bath.
- In a mixing bowl, beat the shortening until soft, then mix in the butter until fully incorporated.
- In a stand mixer, combine the cooled custard with the shortening mixture, adding them alternately.
- Adjust the flavor with vanilla and sweetness with Stevia Glycerite as desired.
- Use immediately, refrigerate for up to a week, or freeze for longer storage.
Nutrition Facts (estimated)
Servings
20
Calories
238
Total fat
25g
Total carbohydrates
1.4g
Total protein
0.75g
Sodium
28mg
Cholesterol
49mg
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