Friday, June 10, 2011

Butter Cream Frosting (Dairy Free/Gluten Free/Corn Free)

3 cups powdered sugar (I make my own by using 1 cup evaporated cane juice and 1 tablespoon tapioca flour ground in a Vita-Mix or coffee grinder, to a fine powder.)

4 egg whites
Whisk sugar and egg whites in a double boiler until it reaches 160*. Remove from heat and pour in a mixing bowl. Using a wire whisk, beat for 10 minutes.

Change to a mixing paddle and slowly add:

2/3 cup Earth Balance Margarine, organic shortening, or coconut oil
1 teaspoon vanilla
1/8 to 1/4 teaspoon sea salt

Chill and warm it up when you are ready to spread it on your cake.
You can add some fresh or dried fruit to use as a filling for a layered cake.

No comments:

Post a Comment