|08-22-2010, 07:17 AM||#31|
Join Date: Oct 2002
WOE: N.K.=vlc/hf/moderate protein & organic/pastured
Start Date: Restart Oct 18 2009
|08-27-2010, 05:29 PM||#33|
Senior LCF Member
Join Date: Aug 2010
Location: Las Vegas
Start Date: 8/16/2010
|05-24-2013, 11:12 AM||#36|
Very Gabby LCF Member!!!
Join Date: Sep 2003
Stats: 330+ / 172.5 / ???
WOE: Healthy eating and T25 baby!!!!
|05-25-2013, 10:51 PM||#37|
Senior LCF Member
Join Date: Apr 2013
Location: Hot Springs, AR
WOE: General Low Carb
Start Date: Dec, 31, 2012
Tried the TP thingie but then when I got through, I had to tear off the pretty decoration to take care of business. Then its back to step 1. Happened 4 times this week. I am beginning to think this requires a special dedicated trip to the facilities.
|05-28-2013, 12:57 PM||#38|
Way too much time on my hands!
Join Date: Jun 2004
Location: West Central Ohio
Stats: 4'10 and 170/115 (5 or so pounds up or down)
Start Date: April 2004
Sugar Free Swiss Meringue Buttercream By Kristen who calls herself domestifluff. This is the hands down best frosting I have ever tasted. I used ideal which is a mix of xylitol and splenda. Tasted just like the real thing and didn't cause any tummy issues like maltitol does
Notes: If you aren’t sugar free, then you can replace the xylitol 1 for 1 with cane sugar.
4 egg whites, at room temperature
1 cup xylitol (or sugar)
10 ounces (2 ½ sticks) of butter, cubed and at room temperature
2 tsp. pure vanilla extract
1. Add egg whites and xylitol to the bowl of your mixer and place over a pan of boiling water. Lightly whisk the mixture constantly (no need to whip yet) until the xylitol is completely dissolved, about 7-10 minutes.
2. Remove from heat and move the bowl to your stand mixer (you can use also use a hand mixer). Using the whip attachment, whip the eggs and xylitol on medium until a stiff peaked meringue is formed and the mixture is completely cool. Your mixing bowl should be completely cool to the touch before you go to the next step.
3. Switch out the mixer’s whisk attachment with the beater attachment, and start to beat on low speed. Slowly add the softened butter, one piece at a time, and wait until the current piece is completely incorporated before adding the next piece. At some point in the process, the buttercream may start to appear somewhat curdled, but it will eventually come back together, so please don’t fret and think that you have to start over. Just keep adding that butter!
4. Add the vanilla (or your flavoring of choice) and continue to beat until the mixture is smooth and creamy. Frost cakes, cupcakes, etc. immediately, or store in the refrigerator to use at a later time. If you chill the buttercream, be sure to allow enough time for it to come to room temperature before you use it to frost anything.
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