I was searching for a low-fat butter cream icing recipe .... and I couldn't find one ....
I know it's a bit silly to look for low-fat "butter cream" as the whole point of using butter is the "full-fat", isn't it? There were some recipes that use baking margarine or low-fat spread to make a butter cream substitute. However, I heard that the "margarine cream icing" has never tasted good.
Well, in that case, I thought to myself, why not use a small amount of butter to keep some flavour of butter and add something to reduce the total amount of fat. So, I made butter and crème fraiche icing. This was my first attempt and I loved it. My cream keeps the lovely butter flavour and yet is very fluffy and light. It has a slightly cream cheese flavour which is a great. I made this cream with 50g butter and 100g crème fraiche. I like the soft and light texture, but it is a bit messy to eat. So, for good solid piping, I would recommend 50g butter and 50g crème fraiche. Then you can add crème fraiche little by little until the texture becomes how you like it.
Ingredients (for 7-8 muffins)
- 110g/4oz butter or margarine, softened at room temperature
- 110g/4oz caster sugar
- 2 free-range eggs, (I used learge eggs) lightly beaten
- 1 tsp vanilla extract
- 110g/4oz self-raising flour
- 1 tbsp milk (optional)
For low-fat buttercream icing
- 50g butter, softened
- 200g icing sugar
- 50g-100g half-fat crème fraiche
- a few drops of food colouring and vanilla extract
- Preheat the oven to 180C/350F/Gas 4 and line a muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
- Fold in the flour using a large metal spoon, adding a little milk to make a dropping consistency if needed. Spoon the mixture into the paper cases until they are half full.
- Bake in the oven for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
- For the butter cream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
- Then add the remaining icing sugar with crème fraiche, adding more crème fraiche if necessary, until the mixture is smooth and creamy.
- Add the food colouring and vanilla extract and mix until well combined.
- Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.