By this point you all are probably wondering if I even cook, and probably imagine I spend all day every day baking and eating said baked goods. No, I promise I do love to cook just as much (or even more) as I love baking, but baking is definitely my first love. After all, I got started in the kitchen when I was about 4, baking biscuits!
I do intend to post savory recipes at some point, but I have more baking/sweets recipes than savory ready to go, so you’ll have to suffer through sweets recipes for a bit yet.
Savory recipes are much harder for me to write down, since I’m a add-a-pinch of-this, add-a-dash-of that, add-a-doonk-of-this, add-a-splash-of-the-other-thing type of cook, so it takes me a bit longer to get a savory recipe written out.
I’m very much looking forward to sharing those savory meals with you…but for now….here’s another frosting recipe, which is my personal favorite! I do have a few more flavor variations on the way, so stay tuned!
I first created this recipe a little over a year ago for one of my sisters birthday, whose taste buds run along same lines as mine, so it was a TREAT to create this one. (Pardon the picture size…when I made this a year ago, I didn’t have my camera with, so these are phone pictures. I hope to update them soon, but I haven’t had a chance to yet!)
It also the cake I chose for my first Trimmiversary, December 2018.
I created a layer cake with it by doing this:
I made the batter for the Magic Salted Caramel Cupcakes (Trim Healthy Table, page 379), but instead of turning it into cupcakes, I poured it into 3 greased, parchment lined, and floured (I used Oat Fiber) 6 inch cake pans. I then baked them for about 25 minutes. Let cool slightly and then run thin knife around edge of pan to make sure cake is completely separated from pan, and turn out onto a parchment covered cooling rack. Let cool completely. (I made this late in the evening so I didn’t have time to finish it, so once it cooled to room temperature, I stuck the layers in zip-lock bags and put them in the freezer until I was ready for them.
The drizzle and topping is the caramel sauce for the cupcakes.
Caramel Cashew Swiss Meringue Buttercream
- ⅔ cup swerve brown sugar (or other on plan brown sugar like this one from Gwen’s-Nest.) See notes for measuring Swerve brown sugar.
- 3 large egg whites
- ½ teaspoon salt
- 1 cup butter, softened and cut into 1-tablespoon pieces
- ½ teaspoon vanilla extract
- ¾ t. caramel extract (Feel free to swap out for another flavoring!)
- 1 cup cashew butter (You may use any nut butter in this. Peanut butter is DELICIOUS!)
- Combine sweetener, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.
- Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes.
- Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add vanilla and cashew butter; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.
- If final frosting seems too thick, warm mixer bowl briefly over pan of simmering water. Place bowl back on mixer and beat on medium-high speed until creamy.