DragonWarden
  • Adventures
  • The Oven
  • The Un-Tea Party
  • Secret Ingredients
  • About

Satin Buttercream Frosting

11/16/2020

0 Comments

 
What gives pipe-able frosting its structure and stability is usually sugar. Lots, and lots, and lots of sugar. Which I can't stand. So during one of my many long searches for various flavors of icing that don't need so much sugar, I stumbled across this recipe ... and it set beautifully. While I sometimes wish it had a more neutral sweet taste than the honey, obviously honey itself pairs well with tons of baked goods, so this will be a good go-to for decorations and piping.
Picture
  • 1 cup butter softened to room temperature
  • 1/2 cup room-temperature water
  • 1/4 cup raw honey or favorite Keto liquid sweetener
  • 1 tsp. sustainably-sourced gelatin
  • 1/8 tsp. cinnamon
  • teeny pinch sea salt
  • (optional) 1/16 tsp. powdered stevia
  1. Place water in small microwavable bowl and sprinkle gelatin over its surface. Allow gelatin to dissolve for 1 minute. Heat in microwave for 10 seconds at a time, stirring between each heating, until gelatin dissolves completely.
  2. Stir in honey to dissolve. Also stir in the cinnamon, stevia and sea salt. Allow to cool to room temperature.
  3. Place butter in large metal bowl and beat until creamy with hand beaters; then add honey-gelatin water in a slow stream. Beat until frosting is smooth and all honey water is incorporated evenly.
  4. Frost your cooled baked good at this point. (If you refrigerate frosting before using, melt it down slightly again, beat and refrigerate until you have reached the right temperature and texture. Or bring it to room temperature slowly.)
Notes (taken directly from the author's website):
  • Room temperature Satin Buttercream is ready to eat. Frost any cake, the middle, top and sides and serve!
  • If you refrigerate this frosting it firms up and will not stick to the cake as well.
  • This Satin frosting will hold the shape of fancy, curvy frosting at room temperature, no wilting, no problem. But if you make cakes ahead of time and refrigerate them until the event, pull out the cake 1 hour or more before serving.
  • The only thing not to do with this buttercream is to frost the middle, top and sides, chill and serve. Nope! It will break off in slabs and pieces. If you refrigerate a fully frosted cake, let it first come to room temperature before serving. It’s best to serve the cake right after it’s made; or do like in the photos: pipe pretty shapes on top, fill the middle, but don’t frost the sides and all over, if you plan to chill it.
0 Comments
    Picture

    Sweet Enough

    Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.

    This site also acts as my mobile recipe box, so instructions are often pared down to a minimum - very few frills but for some hints and suggestions!

    RSS Feed

    Categories

    All
    Alcohol
    Almond
    Apple
    Avocado
    Baklava
    Banana
    Bars
    Biscotti
    Blackberry
    Blueberry
    Bread
    Buttercream
    Cake
    Candy
    Carrot
    Cheese
    Cherry
    Chicken
    Chickpea
    Chinese
    Chocolate
    Cider
    Cobbler
    Coconut
    Coconut Milk
    Cookie
    Corn
    Cranberry
    Cream
    Cream Cheese
    Creme Brulee
    Crumb
    Crust
    Cupcake
    Custard
    Dates
    Decoration
    Dip
    Dough
    Doughnut
    Dumpling
    Easy Peasy
    Egg
    Filling
    Flowers
    Frosting
    Fruit
    Garnish
    Gelee
    Granola
    Green Tea
    Honey
    Ice Cream
    Icing
    Jam
    Lamb
    Lemon
    Lime
    Lobster
    Lotus Seed
    Macaron
    Mango
    Marshmallow
    Meringue
    Mochi
    Muffin
    Nectarine
    Nutella
    Nuts
    Oat
    Oats
    Onion
    Orange
    Pancake
    Panna Cotta
    Peach
    Peanut Butter
    Pear
    Pecan
    Phyllo
    Pie
    Pistachio
    Plum
    Popsicle
    Pound Cake
    Pumpkin
    Quiche
    Raspberry
    Red Bean
    Rhubarb
    Rice
    Ricotta Cheese
    Rugelach
    Sauce
    Savory
    Scone
    Sesame
    Shortbread
    Soup
    Sponge
    Sponge Cake
    Strawberry
    Streusel
    Tahini
    Tart
    Tofu
    Topping
    Torte
    Vegetable
    Vinaigrette
    Walnut
    Watermelon
    Yogurt
    Zucchini

    Archives

    September 2021
    March 2021
    February 2021
    December 2020
    November 2020
    October 2020
    July 2020
    May 2020
    April 2020
    March 2020
    October 2019
    December 2018
    October 2018
    August 2018
    April 2017
    July 2016
    May 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    July 2015
    June 2015
    May 2015
    April 2015
    February 2015
    January 2015
    November 2014

© 2019 Jacqueline Teng | DragonWarden