FLUFFY BUTTERCREAM FROSTING

This recipe is featured in "Low-Carbing Among Friends - Volume 1" on page 322.

FLUFFY BUTTERCREAM FROSTING
1/2 cup butter, unsalted recommended
1/2 cup heavy cream
Liquid Splenda equal to 1 cup sugar
Pinch salt, optional
1 teaspoon vanilla or flavoring of your choice
1/2 teaspoon xanthan gum
1 ounce cream cheese, softened

Bring the butter, cream, Splenda, salt 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. It should look like very thick pudding. Put the frosting in a small mixing bowl; add the cream cheese and beat with an electric mixer until fluffy. Store in the refrigerator.

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

Per Serving: 148 Calories; 16g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carbs

The addition of a little cream cheese to my Buttercream Frosting seemed to make a big difference in the consistency. Although the frosting gets very firm when chilled, it softens up after a few minutes at room temperature. I used unsalted butter because my Buttercream Frosting seemed a little salty with regular butter. Even though I added a pinch of salt and the cream cheese to this version, I think it may need a touch more salt.

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