I’d greatly appreciate if you reblogged this recipe and/or followed my blog; i want as many people to know about it and i love helping everybody with baking/keto/fitness!
- 1 cup granulated erythritol
- 1/8-1/4 teaspoon xanthan/guar gum
- 1/4 cup shortening (softened butter can work, but keep it refrigerated)
- 2-3 tablespoons almond/coconut/dairy milk (this amount is crucial to how stiff or how creamy you want the frosting, add about 2 tablespoons to make it really stiff for piping and decorating, add more milk to make the frosting as creamy as you want it. remember, a little goes a long way!)
- 1 teaspoon vanilla extract (i use clear vanilla extract to make the frosting a pure white, it’s really beautiful in my opinion)
- coffee grinder/magic bullet
- bowl and mixer
- Add the erythritol and xanthan gum to the magic bullet. grind the mixture for a straight 30 seconds or pulse for 30 seconds; the erythritol should be the consistency of powdered sugar.
Now do what you want with it, you can color it, pipe it, or just spread it over your favorite cake or dessert!
This was actually some frosting i made about a week ago, it keeps VERY well!
i did actually pipe this rose with my keto frosting, i personally love how well it came out and the person who ate it was only angry that i made only one for him:)
WARNING: erythritol is the sugar alcohol with the lowest glycemic index, and is not known to cause any stomach upset or diarrhea. nevertheless, some people with very sensitive stomachs should be wary of consuming excess amounts of any sugar alcohols in any case.
the frosting has a cooling effect due to the sweetener being erythritol, but it tastes sweet and delicious regardless! i’m actually thinking of creating a keto ‘york’ peppermint patty or cupcake that actually uses the cooling effect to enhance the ‘cooling mint flavor’
Thanks so much for reading and thanks again for reblogging/following me if you did!