However, I’ve been low on just one essential ingredient: time. I’ve done lots of awesome recipes along these lines and would really like to publish them! You know, my long-time dream has been to start a blog featuring more sophisticated recipes-something outstanding, like healthy party recipes. I actually wasn’t aiming at anything specific I just wanted to try out different types of frostings, mainly for frosting low-carb cakes. I’ve done plenty of sugar-free frosting experiments over the years, but I did the most recent ones a couple of months ago. …until fluffy and pale, about five minutes. When the custard is cool, beat the butter… Let the custard cool down to room temperature. …and the egg yolks into a small saucepan. Other than that, this fantastic frosting is surprisingly easy to make. When you add it to the butter, the mixture will form nasty lumps if the custard is too cold! You can place the custard in the fridge for half an hour or so for faster cooling, but don’t leave it there for any longer. One more tip, though: let the custard cool down to room temperature and no colder. When you make the custard, it’s important to use a low enough temperature and to mix constantly, scraping the bottom of the saucepan all the time, so that the mixture doesn’t get lumpy. It doesn’t matter the result is the same. Done!Īctually, it doesn’t matter if you add the vanilla extract and the salt to the butter before beating it or after - you might notice that I’ve mixed up things a little in the video and don’t add the ingredients in the same order than in the recipe. Then you just add the custard and the rest of the ingredients and beat again until fluffy. Easy as pie - or should I say custard?īeating the softened butter (softened = at room temperature) until fluffy and pale before you add the custard is another key to ensuring that this frosting is really light. The custard is really easy to make: You just mix all the custard ingredients together and heat over a low heat until thick. So, the key to this frosting is a vanilla custard that works as a velvety base. This recipe takes a little more effort, but believe me, it’s more than worth it! In many of my previous frosting recipes, you just mix all the ingredients together and that’s it. Tips for making The Very Best Sugar-Free Vanilla FrostingĪlthough it only calls for a few ingredients, you’ll need a little bit more time to prepare this frosting.
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