Caramel Cashew Swiss Meringue Buttercream

The 100% on plan cake (Salted Caramel Cupcake batter, [THT, pg 379] with Caramel Cashew Frosting)I made for my sister and brother-in-law’s 17th wedding anniversary! (It’s for her. I made a separate sugar filled regular one for her husband and kids! 🙂 )

Caramel Cashew Frosting

(I tweaked and combined 2 of my favorite Swiss Meringue Buttercream recipes):

2/3 cup swerve brown sugar (if you don’t have this, just use the equivalent of sweetener of your choice, and add a small amount (1/4-1/2 t.) of blackstrap molasses)

3 large egg whites

½ teaspoon Salt

1 cup (2 sticks) butter, softened and cut into 1-tablespoon pieces

½ teaspoon vanilla extract

1/2-3/4 t. caramel extract

1 cup cashew butter (You may use any nut butter in this. Peanut butter is DELICIOUS!)

1. Combine sweetener, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.

2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add vanilla and cashew butter; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

3. If final frosting seems too thick, warm mixer bowl briefly over pan of simmering water. Place bowl back on mixer and beat on medium-high speed until creamy.

The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.

I made the batter for the Magic Salted Caramel Cupcakes, but instead of turning it into cupcakes, I poured it into 3 greased, parchment lined, and floured (I used Oat Fiber) 6 inch cake pans. I then baked them for about 25 minutes. Let cool slightly and then run thin knife around edge of pan to make sure cake is completely separated from pan, and turn out onto a parchment covered cooling rack. Let cool completely. (I made this late in the evening so I didn’t have time to finish it, so once it cooled to room temperature, I stuck the layers in ziplock bags and put them in the freezer until I was ready for them.

The drizzle and topping is the caramel sauce for the cupcakes.

PB Max Bars

This harkens back to a childhood family favorite…..so much so that all of my sister-in-laws were given the recipe when they married my brothers!

My brothers have yet to try it, but the rest of my family approves, including my dear non-THM dad!

 

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PB Max Bars

Crust:

1 1/4 c. THM Baking Blend

1/4 c. pressed peanut flour 

1/2 c. oat fiber (I love the texture this gives baked goods)

1/2 c. gentle sweet (I used xylitol free since I have a dog)

scant 1/2 t. Salt 

1 c. butter, softened

Combine all ingredients and mix until a dough is formed. Press evenly into a parchment lined 13×9 pan. Bake at 350 degrees for 20-25 minutes. It will just start to brown. It may still feel too soft, but never fear: it will firm up once it is cooled.

Filling: 

Mix together until evenly combined: (may double ingredients if you want a thicker peanut butter layer)

1/4 c. coconut oil, melted

1/2 c. peanut butter (I used East Wind Creamy natural, but you may use crunchy~just adds more texture.)

3/4 c. pressed peanut flour

1/3 c. gentle sweet

1/4 t. salt 

3/4 t. molasses (an acceptable amount on plan since its spread throughout the whole pan)

Spread evenly over cooled crust.

Topping:

Melt together over low heat and stir until smooth (a double boiler or the microwave would probably work well, too): 

1 1/4 c. chocolate chips (or 7 oz. chocolate, chopped)

3 T. butter

Spread over peanut butter mixture. If desired sprinkle with chopped salted peanuts while chocolate is still melty.

Let cool until chocolate is firm. I like to pop mine in the freezer so I can eat them sooner, but it’s fine if you don’t. 

Remove from pan using parchment paper as handles to remove. Cut and store as desired in refrigerator.