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
-
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 in a large bowl and gather all ingredients and equipment.
- In a saucepan, heat the coconut milk until simmering.
- In a medium bowl, mix cornstarch, salt, and xylitol, then whisk in the whole egg and egg yolks.
- Slowly pour the hot coconut milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and whisk over medium-low heat until thickened like pudding.
- Strain the custard through a sieve into a bowl and cool it in the ice bath, stirring occasionally.
- In a mixing bowl, beat the shortening until soft, then add the butter and mix until smooth.
- In a stand mixer, combine the cooled custard and gradually mix in the shortening mixture.
- Add Swerve sweetener alternately while mixing until fully incorporated.
- Adjust the flavor with vanilla and Stevia Glycerite to taste.
- Use the frosting immediately or store it in the refrigerator or freezer.
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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