1. To a mixing bowl, add the butter and palm fat. Whip at medium high speed until the butter is very pale yellow
3. Add the powdered sweetener and blend at low speed until sugar is incorporated into the butter and palm fat. Then increase the speed to medium high. Whip for about five minutes until the cream is pale and fluffy.
4. For the stiff frosting add about two tablespoons of cream and whip.
5. Add more cream one tablespoon at a time until it is the consistency you want. SUGGESTION: for a basic frosting, add up to one quarter cup of cream to make a soft frosting that will be easy to spread.
6. After the last of the cream has been added whip at high speed for five minutes
7. Refrigerate for 10 minutes, then add to a piping bag or spread with an offset spatula
For a crumble free frosting, first coat the entire, cooled cake with a thin layer of frosting, then refrigerate until the frosting as hardened. Then apply your top layer. Start at the top center, working towards the outside edges, and then do the sides. To reduce streak marks made by the spatula, have a tall glass with ice water and paper towel handy. Dip the spatula in ice water often, and clean off icing to keep the spatula clean.
If you want to change the flavor of the buttercream, substitute the vanilla with your favorite substitute such as peppermint, artificial maple or any other flavor of your choice. You can also add gel color to this frosting. Do not use an alcohol-based food color.
By Angela Wilkes
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