INGREDIENTS
1 C S'WEEET! Sweetener Blend (140g)
1/2 C Palm Shortening (112g)
1 1/2 T Milk (20-25g)
1/2-1 tsp Vanilla Extract
1/2-1 t Almond Extract
pinch of Sea Salt
*For BUTTERCREAM FROSTING:
Replace shortening with salted butter and omit the salt. Reduce Cream to 2 T.
TIP:
There is a significant flavor difference between the butter and palm shortening.
We recommend tasting both!
Recipe will frost 12 cupcakes, 1 cake layer, or 2 - 6" cakes.
NEW DIRECTIONS:
1. Add the liquids and salt, if using, to a medium-size bowl.
2. Stir in the S'WEEET! until smooth. It will be a very thick syrup
3. Add the softened shortening or butter and mix until smooth.
4. If it's a warm day, refrigerate until cool enough to whip, about 30 minutes to an hour.
5. Use your hand held or stand mixer to whip until fluffy.
Frosting Trouble-Shooting:
Make sure to add the liquids to S'WEEET! before adding the shortening or butter.
"You refrigerated it too long and it became too hard to whip"
A: Let it rest on the counter until room temperature or soft enough to whip.
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