BUTTERCREAM FROSTING

BUTTERCREAM FROSTING
1/2 cup butter, unsalted recommended
Pinch salt, if using unsalted butter
1/2 cup heavy cream
1 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla or flavoring of your choice
1/2 teaspoon xanthan gum

Bring the butter, cream, Splenda and vanilla to a boil over medium-high heat; cook and stir for 3 minutes. Remove from the heat and gradually whisk in the xanthan gum by lightly sprinkling it over the surface and quickly whisking it in a little at a time. Chill well for several hours or overnight. It should become very thick and stiff. Beat with an electric mixer until fluffy. It will change from looking like a very thick pudding to looking just like butter cream frosting. Store your frosted cake in the refrigerator. The frosting will have a buttercream-like consistency as long as it's kept cold.

Makes enough to frost an 8x8" cake or 9 servings
Can be frozen

With granular Splenda:
Per Serving: 148 Calories; 15g Fat; trace Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
Per Batch: 1332 Calories; 136g Fat; 3g Protein; 29g Carbohydrate; 0g Dietary Fiber; 29g Net Carbs

With liquid Splenda:
Per Serving: 137 Calories; 15g Fat; trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carbs
Per Batch: 1236 Calories; 136g Fat; 3g Protein; 5g Carbohydrate; 0g Dietary Fiber; 5g Net Carbs

This recipe came about by accident. I'd tried to make a low carb version of a butter sauce for my Apple Cake, but it turned out too much like custard so I scrapped the recipe. I had some left and put it in the fridge overnight. When I took it out today and stirred it up, it turned into "frosting"! So, I frosted a few pieces of apple cake and it looks just like the real thing. I used salted butter and I think it's a tiny bit salty so I recommend using unsalted. The texture is slightly gummier than real frosting, but it's close enough. You might try using almond, orange or lemon extract instead of vanilla for a change of flavor.

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