This Paleo or Keto Meringue Frosting is so quick and easy. Light, fluffy and airy, this Meringue Frosting is sure to become your “go-to” for all your frosting needs. By simply …
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Whisk the granulated Allulose (or Erythritol or Swerve) into the egg whites with a hand balloon whisk then add to a heatproof bowl over a pan of simmering water. Ensure the …
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I grabbed the cakes out of the oven, scraped the batter back in the mixing bowl, added the coconut milk and mixed. The cakes turned out beautifully and the frosting is to die for. I used powdered meringue and I was a little cautious about the egg white, worked perfectly.
To make the frosting, just beat together the cream cheese, butter, and liquid sweeteners until light and fluffy. The cake tastes best with toasted coconut sprinkled on top of the frosting. Dried coconut can burn easily when baking so keep an eye in it while toasting. It should take about 3 to 5 minutes at 375°F for the coconut to turn golden brown.
(And yes, you can make this a vanilla frosting instead!) When I saw Lauren’s Kitchens recipe for easy Swiss Meringue I was super excited to try it. For years I have disliked Swiss and Italian meringue because when I tried them, they just tasted like butter.
In a separate medium bowl, whisk together the egg whites, coconut milk and the 1 cup shredded coconut until combined. Scrape the seeds from the vanilla bean into the mixture and whisk to thoroughly incorporate the seeds throughout the mixture.