Reader Interactions


  1. I wanted a low-carb icing for the lamb cake I was making for Easter. I came across this recipe and decided to try it, even though I’m not the best at making custard. This icing was terrific. I put the custard over low heat and I think I almost cooked it too long (it was starting to get grainy), but it incorporated into the butter very smoothly and everyone at dinner liked it, even those not on a low-carb diet. It’s very creamy with a good consistency and just sweet enough.

  2. This looks delicious! How much frosting does the recipe make? I am planning to make an 8″ round cake for my son’s birthday. Would one recipe be enough to cover it?

    • Hi Aly, yes, this should cover a 8-inch cake, however, if you want to pipe the frosting, I recommend to double the amount.

    • I wonder if pinch of starch-free thickener like xanthan or guar gum would work thickening the custard instead of egg yolks. I haven’t tried it out, though.

  3. Hi! Can I add food coloring to this frosting or would it ruin the whole thing? If yes, what kids do you recommend – regular or gel? Thanks much!

    • Hi, yes, you can add food coloring. Powdered colors don’t work that well but paste, liquid, or gel should work fine.

  4. I CANNOT wait to try this recipe! Looks soooooo good!

    Thank you very much for your hard work on it.

    Very Best, Ken

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