Non-glycemic, sugarless, and dairy-free buttercream frosting. It's good to have frosting again, right, Dad?
By DeliberateFare.com
To keep Dad's sweet-tooth in line with his need to watch his sugar intake, I developed this super-easy, dairy-free and sugar-free buttercream frosting. Made with powdered Swerve, an erythritol, oligosaccharide, and natural flavor from citrus sugarless product that mimics the sweetness of sugar, this frosting has a has a light sweetness. Unlike the other sugarless sweeteners, it does not have a bitter and long-lasting aftertaste to me. According to the Swerve website, "it's zero-calorie, non-glycemic and safe for those living with diabetes, since it has no effect on blood glucose or insulin levels." A warning for my low-FODMAP friends, this frosting is not FODMAP-friendly due to the presence of oligosaccharides. Sorry, Charlie. However, I do have an amazing Vegan Buttercream Frosting that is low-FODMAP and made without refined sugars! Who's got your back? This gal!
INGREDIENTS
- ¾ cup palm shortening
- 1 cup Swerve confectioner's sugar
- 1 - 2 tsp filtered water
- 1 tsp pure vanilla extract
- 1 tiny pinch (as in, less than â…› tsp) kosher salt
METHOD
- In bowl of standing mixer fitted with paddle attachment (this is not a typo!), add palm shortening, Swerve confectioner's sugar, water, vanilla extract, and salt. Mix at low speed until combined.
- Increase mixer speed to high and beat for 30 seconds until fluffy and smooth.
- Turn off mixer. Place plastic wrap over mixing bowl and place into refrigerator to harden for 30 minutes to 1 hour before using.
- Whip frosting ever so briefly to allow it to thicken a bit before piping. After frosting cupcakes, place into refrigerator to harden frosting again.
SUGGESTIONS
- Although the conversion chart for Swerve states otherwise, a 1:1 replacement is very heavy-handed for this sweetener. Use my measurements or even less if you're unsure. If you add too much sweetener, then no worries, simply add more shortening and whip up again.
- This recipe makes 2 cups of frosting, which is pah-lenty to do all types of fancy piping work on your cakes and cupcakes and sugar cookies.
- Frosting keeps for several days in refrigerator in ziplock plastic bag. Frosting also stores well in freezer (store for up to 3 months) in freezer-safe plastic bag; defrost in refrigerator and allow to come to room temperature on counter before using. It's a good idea to whip the frosting for a minute before using.