My very first recipe….(Vanilla Buttercream Frosting-{THM:S}

I’ve been half hearted in my attempts over the last 1 1/2 years to get this blog going, but a few weeks ago, I shared a photo on the 2 main THM Facebook groups of a cake with this frosting and got myself inundated with recipe requests…and so that was the final push to get this blog going.

SO, this recipe came about when my over-the-top-food-fanatic boss was telling me about something he’d read from a classic/well known person in the food world. (Don’t ask me who…I can’t remember!) This person would make a classic buttercream by whipping butter into Creme Anglaise sauce. The idea never left my head and stayed there until I had time to play with it.

I ended up having to omit the salt & increase the sweetener in my Creme Anglaise recipe to get it to taste right. I ended up with a frosting that is extremely similar to a true buttercream…perfectly rich, buttery, & creamy frosting that’s a dream to work with and holds up to piping VERY well.

I decided to use it to decorate a cake for my older sister, Nikki’s birthday. I used the chocolate cake recipe from the Peppermint Trimtastic cake recipe in Trim Healthy Table cookbook, page 390. I baked it on a half sheet pan & and cut 4 small squares out of it for this cake.

She loves mint, so I added several drops of peppermint essential oil to taste. (It was about 5 drops total.) If you want to experiment with flavors, feel free to do so. I’d leave the vanilla in and just add other flavors, tasting as you go.

Vanilla Buttercream (Creme Anglaise Based)

A creme anglaise based type of true buttercream. Very buttery and rich.
Course: Dessert
Keyword: buttercream, frosting, Low carb, sugar free, THM

Ingredients

  • 6 egg yolks
  • ½ cup gentle sweet
  • ¾ cup cashew milk
  • 1 Tablespoon pure vanilla extract
  • 6 doonks glucomannan
  • teaspoon cream of tartar
  • teaspoon molasses
  • 1⅓ cups butter softened & cut into 9 pieces

Instructions

  • Whisk egg yolks and gentle sweet together in small saucepan until thoroughly combined & lightened in color, about 2 minutes.
  • Add cashew milk and whisk well again.
  • Cook over low/medium heat stirring with wooden spoon constantly until mixture reaches temperature of 170°, about 5 minutes. It will coat back of spoon and it may appear to be curdled, but don’t worry..it’ll smooth out in the next step.
  • Remove from heat and place in blender.
  • Add vanilla, glucomannan, cream of tartar, & molasses. Blend on low for 1 minute, venting blender as needed.
  • Scrape into mixing bowl (or back into pan if using a hand mixer).
  • Let cool until mixture reaches about 100°. You may place in a sink of cold water to cool faster, if desired.
  • Add butter 1 piece at time, waiting until each piece of butter is COMPLETELY mixed in before adding another. Mix on high speed using whisk attachment until smooth. This may take several minutes. If mixture won’t come together or appears curdled after mixing for several minutes, it probable means your mixture and/or your butter was too cold. If this happens, warm mixture very gently over low heat or microwave for several seconds and whip for a few more minutes.

Notes

Any type of milk may be used, including 1/2 & 1/2. THM offers food freedom and no calorie counting, but also we need to be wise…..so I tried all variations and straight up cashew milk works just as well as 1/2 & 1/2, so I went with the lighter option.
6 doonks of gluccomannan is equivalent to 3/16 tsp.
 
 

Disclaimer: I’ve done my research and am ok with use of essential oils for flavoring. If you are not okay with it, please use the flavoring or extracts of your choice to substitute, starting with 1/4 teaspoon and tasting as you go to get the flavor desired.

Author: Paulie June

I started Trim Healthy Mama (THM) in December 2017, as a last resort to get my weight under control, but ended up quickly falling love with the balanced way of eating, food freedom, and grace the plan brought. I’m still a work in progress, but I don’t plan on quitting...over 30 pounds gone with 30 more to lose. Now I’m transforming my favorite pre-THM recipes into healthy, blood sugar balancing, delicious and nutritious recipes. Eat. Enjoy. LIVE! Besides Trimmifying recipes, I enjoy baking, cooking, photography, traveling, reading, healthy living, and spoiling my 21+ nieces and nephews.

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