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French Buttercream Frosting Recipe- SF
 
Prep time
Total time
 
Oh. My. Word. This stuff is amazing. You really need a high powered stand mixer for this, since it takes about 10-15 minutes on high speed to get to the magical fluffy stage, but it's really a fun, silky smooth recipe that's perfect for decorating cookies or frosting a cake!
Author:
Serves: about 2 cups frosting
Ingredients
  • 4 egg whites, at room temperature
  • 6 tablespoons Truvia ground fine, or ⅓ cup Super Sweet Blend ground fine, or ¾ cup Gentle Sweet (THM Store)
  • 1 tablespoon hot water
  • 2 tsp. pure vanilla extract
  • 10 ounces (2 ½ sticks) of butter,at room temperature-cut into tablespoon chunks
  • ½ cup whipped cream cheese spread
  • pinch of salt
  • 2-4 tablespoons heavy whipping cream, optional to reconstitute after chilled
Instructions
  1. In a heavy duty mixer with a whisk attachment, whip egg whites until soft peaks form. (Soft peaks means that you lift the beater, and it creates a curled over peak.)
  2. While beating egg whites, combine sweetener, hot water, and vanilla, and stir to mostly dissolve sweetener.
  3. When you hit soft peak stage, turn the mixer down to medium speed and drizzle in sweetener mixture.
  4. Now you're going to add in the chunks of butter, and curse my name, because it will look like it's broken and ruined. But it's NOT. I promise.
  5. Once the butter is all added, drop in the whipped cream cheese and salt. It still may look like cottage cheese, and spit in a bucket, but you're not allowed to curse my name yet.
  6. Turn the mixer up to high speed, and set a timer for 10 minutes. Promise me that you won't start cursing my name until the timer goes off. You may need to whip another 5 minutes, but some sort of magic WILL happen that turns the gloopy-glop into gloriously fluffy incredible buttercream frosting.
  7. Once the frosting is FULLY whipped, you can tint the whole batch, or scoop out smaller amounts and use gel tint to color it.
  8. Use frosting immediately, and refrigerate unused portion as well as frosted items.
  9. Once chilled, this buttercream firms up. So if you want to chill an unused portion to use later, simply remove it from the fridge, and whip it again for 10 minutes with about 2-4 tablespoons of heavy whipping cream. That will bring back the magic.
Notes
This recipe is THM friendly in an S setting

Recipe by Gwen's Nest at https://gwens-nest.com/christmas-sugar-cookie-recipe-gf-sf/