January 17, 2018 Amy
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Sugar Free Cream Cheese Frosting – Smooth and creamy Sugar Free Cream Cheese Frosting with just the right amount of sweetness balanced with the tangy cream cheese. Enough to top 48 cupcakes or frost and fill an 8" cake. – Xylitol, Water, Egg Whites, room temperature, Cream of Tartar, Cream…

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Sugar Free Cream Cheese Frosting
Smooth and creamy Sugar Free Cream Cheese Frosting with just the right amount of sweetness balanced with the tangy cream cheese. Enough to top 48 cupcakes or frost and fill an 8" cake.
Red Velvet Cupcakes
Course Cake, Dessert
Servings
Course Cake, Dessert
Servings
Red Velvet Cupcakes
Instructions
  1. If you only have 1 mixing bowl for an electric mixer, do step 6 first and then set aside for later.
  2. In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
  3. While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reached stiff peaks.
  4. With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
  5. Continue whisking on high speed until the frosting has cooled, about 10 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
  6. In a separate mixing bowl, combine cream cheese and 1 cup of butter. Beat with an electric mixer with a paddle attachment until well blended.
  7. Return the egg and xylitol to the stand mixer with a paddle attachment and turn the mixer on low. Add the cream cheese and butter blend 1 tablespoon at a time. Once added, begin adding butter 1 tablespoon at a time until either the buttercream has smoothed out or the butter is gone. Continue to beat the buttercream until the frosting is smooth and not runny.
  8. Mix in the vanilla extract. If buttercream is too soft, refrigerate until it has stiffened. Re-whip before using.
  9. For best results, use immediately. Frosting may be stored in the refrigerator for later use for up to 5 days. Re-whip before using.
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February 23, 2017 Amy
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Sugar Free Mint Buttercream – Sugar Free Mint Italian Meringue Buttercream. Silky smooth and tastes like Andes mint filling! Enough to top 48 cupcakes or frost an 8" cake. – Xylitol, Water, Egg Whites, room temperature, Cream of Tartar, Unsalted Butter, softened, Creme de Menthe Liquour (Be sure to use…

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Sugar Free Mint Buttercream
Sugar Free Mint Italian Meringue Buttercream. Silky smooth and tastes like Andes mint filling! Enough to top 48 cupcakes or frost an 8" cake.
Mint Cupcakes that taste like Andes mints
Course Dessert
Cook Time 25 minutes
Servings
Ingredients
Course Dessert
Cook Time 25 minutes
Servings
Ingredients
Mint Cupcakes that taste like Andes mints
Instructions
  1. In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
  2. While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reach stiff peaks.
  3. With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
  4. Continue whisking on high speed until the frosting has cooled, about 10-15 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
  5. Switch to the paddle attachment and continue beating the frosting on medium speed while adding the butter 1 tablespoon at a time. The entire 3 sticks may not be needed. Stop adding butter when the frosting has transformed into a smooth and thick texture. (Don't panic if the frosting begins to curdle, this is normal. Continue to add butter and it will smooth out.)
  6. Mix in the Creme de Menthe, 1 tablespoon at a time until the desired color and flavor is reached.
  7. For best results, use immediately. Frosting may be stored in the refrigerator for later use. Re-whip before using.
Recipe Notes

Great for use with Creme de Menthe Brownies or Creme de Menthe cupcakes!

 

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February 23, 2017 Amy
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Sugar Free Vanilla Buttercream Recipe – Sugar Free Vanilla Italian Meringue Buttercream. Perfect for topping cupcakes and frosting cakes. Enough to top 48 cupcakes or frost and fill an 8" cake. – Xylitol, Water, Egg Whites, room temperature, Cream of Tartar, Unsalted Butter, softened (5 sticks), Vanilla extract, Almond Extract…

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Sugar Free Vanilla Buttercream Recipe
Sugar Free Vanilla Italian Meringue Buttercream. Perfect for topping cupcakes and frosting cakes. Enough to top 48 cupcakes or frost and fill an 8" cake.
Course Cake, Dessert
Cook Time 25 minutes
Servings
Ingredients
Course Cake, Dessert
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
  2. While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reach stiff peaks.
  3. With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
  4. Continue whisking on high speed until the frosting has cooled, about 10-15 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
  5. Switch to the paddle attachment and continue beating the frosting on medium speed while adding the butter 1 tablespoon at a time. The entire 5 sticks may not be needed. Stop adding butter when the frosting has transformed into a smooth and thick texture. (Don't panic if the frosting begins to have a curdled look, this is normal. Continue to add butter and it will smooth out.) You may need to continue to beat the frosting for up to 5 minutes after adding all the butter for it to smooth out.
  6. Mix in the vanilla extract and almond extract.
  7. For best results, use immediately. Frosting may be stored in the refrigerator for later use. Re-whip before using.
Recipe Notes

Great with Ultimate Vanilla Cake - Gluten free and Sugar free!

 

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February 23, 2017 Amy
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Vanilla Italian Meringue Buttercream Recipe – Silky smooth Italian Meringue Buttercream perfect for topping cupcakes and frosting cakes. – Sugar, Water, Egg Whites, room temperature, Cream of Tartar, Unsalted Butter, softened, Vanilla extract, Almond Extract (optional), In a small saucepan, heat water and 1 cup sugar over medium heat. Continue…

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Vanilla Italian Meringue Buttercream Recipe
Silky smooth Italian Meringue Buttercream perfect for topping cupcakes and frosting cakes.
Ultimate Vanilla Cake and Cupcakes
Servings
Ingredients
Servings
Ingredients
Ultimate Vanilla Cake and Cupcakes
Instructions
  1. In a small saucepan, heat water and 1 cup sugar over medium heat. Continue heating until the sugar has reached between 240 and 250 degrees F. Be careful. Sugar will be extremely hot!
  2. While the sugar is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of sugar. Continue to whip until stiff peaks form. The goal is to have the sugar reach 245 degrees F at the same time that the eggs have reach stiff peaks.
  3. With the electric mixer on low speed, gently add the sugar in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the sugar.
  4. Continue whisking on high speed until the frosting has cooled, about 10-15 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
  5. Switch to the paddle attachment and continue beating the frosting on medium speed while adding the butter 1 tablespoon at a time. The entire 3 sticks may not be needed. Stop adding butter when the frosting has transformed into a smooth and thick texture. (Don't panic if the frosting begins to curdle, this is normal. Continue to add butter and it will smooth out.)
  6. Mix in the vanilla extract and almond extract.
  7. For best results, use immediately. Frosting may be stored in the refridgerator for later use. Re-whip before using.
Recipe Notes

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