Put the xylitol and water in a small pot over medium heat and bring to a simmer. Turn the heat down to medium low and simmer for 5 minutes.
Meanwhile, put the 5 egg yolks, Sukrin Icing Sugar (or Swerve) and salt in the bowl of a stand mixer with the whisk attachment. Beat on medium speed until the xylitol is ready.
Turn the mixer down to low and pour the xylitol in a very thin stream into the egg yolks while counting to 10. Stop pouring the xylitol and count to 10, letting the hot xylitol incorporate into the egg yolks. Turn the mixer to medium and count to 10. Turn the mixer back to low and begin streaming the xylitol into the egg yolks again. Continue the procedure until all of the xylitol has been added. Turn the mixer to medium-high (speed 8) and let it run until the outside of the bowl is COMPLETELY ROOM TEMPERATURE (8-12 minutes).
Change to the paddle attachment. With the speed on low (speed 2) begin adding the butter, tbsp by tbsp, waiting until each piece is fully incorporated before adding the next. If it appears that a few small lumps of butter haven't incorporated, turn the speed up to medium for a few seconds and then continue adding the butter on low speed as before. The frosting may "break" after the half of the butter has been added, continue adding more butter and it will come back together.
Turn the mixer to medium speed and add the vanilla a few drops at a time. Slowly sprinkle the xanthan gum over the frosting and mix for a few moments more. Taste and add a little stevia glycerite (my favorite) or liquid stevia if you want it sweeter. Use immediately or refrigerate.
Makes about 2 - 2 1/2 cups or enough to frost 1 "naked cake", modestly frost 12 cupcakes, or very generously frost 6 cupcakes.
This recipe freezes beautifully. Let thaw in the refrigerator overnight and then let it come to room temperature before using. Whip. Then put back into the fridge for 15-20 minutes and whip again.
French buttercream tastes like sweetened whipped butter. If it is too buttery for you, whip 1/2 cup of heavy whipping cream until very stiff. Fold it into the frosting 1/3 at a time. You will notice the frosting almost making a little water. That's because the whipped cream is cold (and it's more liquid than fat). Let it warm up before use. If you refrigerate before use, let it come to room temperature, whip. Refrigerate for 15-20 minutes and whip again.
Low Carb Sugar Free French Buttercream Frosting
Amount Per Serving (3 tbsp)
Calories 186Calories from Fat 153
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.