Quite often I have students ask for diabetic frosting recipes. So I asked my fab cake friends and collected these recipes...
DIABETIC BUTTER CREAM FROSTING
2 1/2 tbsp. flour
1/2 c. butter
10 (1 gram) packets Equal (sugar substitute)
1/2 tsp. vanilla
Combine water, dry milk and flour, and stir until smooth. Cook, stirring constantly, over medium heat until thick and smooth. Or cook in microwave on high for 2 minutes, stirring every 30 seconds. Place container in cold water and stir until cool. Set aside. Cream butter and Equal until light and fluffy. Add cooled sauce, 1 tablespoon at a time, while beating at medium speed. Add vanilla and beat at high until light and fluffy. Refrigerate unused portion. Return to room temperature.
DIABETIC CHOCOLATE FROSTING
1 oz. unsweetened chocolate
6 tbsp. evaporated milk
1/2 tsp. vanilla
1 tsp. liquid sweetener
Melt chocolate over water. Stir in milk, mix and cook until thick. Remove from heat and add vanilla and sweetener. Add a little water if it's too thick.
Thursday, December 9, 2010
Diabetic Frostings
Quite often I have students ask for diabetic frosting recipes. So I asked my fab cake friends and collected these recipes...
DIABETIC BUTTER CREAM FROSTING
2 1/2 tbsp. flour
1/2 c. butter
10 (1 gram) packets Equal (sugar substitute)
1/2 tsp. vanilla
Combine water, dry milk and flour, and stir until smooth. Cook, stirring constantly, over medium heat until thick and smooth. Or cook in microwave on high for 2 minutes, stirring every 30 seconds. Place container in cold water and stir until cool. Set aside. Cream butter and Equal until light and fluffy. Add cooled sauce, 1 tablespoon at a time, while beating at medium speed. Add vanilla and beat at high until light and fluffy. Refrigerate unused portion. Return to room temperature.
DIABETIC CHOCOLATE FROSTING
1 oz. unsweetened chocolate
6 tbsp. evaporated milk
1/2 tsp. vanilla
1 tsp. liquid sweetener
Melt chocolate over water. Stir in milk, mix and cook until thick. Remove from heat and add vanilla and sweetener. Add a little water if it's too thick.
DIABETIC BUTTER CREAM FROSTING
2 1/2 tbsp. flour
1/2 c. butter
10 (1 gram) packets Equal (sugar substitute)
1/2 tsp. vanilla
Combine water, dry milk and flour, and stir until smooth. Cook, stirring constantly, over medium heat until thick and smooth. Or cook in microwave on high for 2 minutes, stirring every 30 seconds. Place container in cold water and stir until cool. Set aside. Cream butter and Equal until light and fluffy. Add cooled sauce, 1 tablespoon at a time, while beating at medium speed. Add vanilla and beat at high until light and fluffy. Refrigerate unused portion. Return to room temperature.
DIABETIC CHOCOLATE FROSTING
1 oz. unsweetened chocolate
6 tbsp. evaporated milk
1/2 tsp. vanilla
1 tsp. liquid sweetener
Melt chocolate over water. Stir in milk, mix and cook until thick. Remove from heat and add vanilla and sweetener. Add a little water if it's too thick.
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1 comments:
are you able to decorate as easily with these as you would regular buttercream? I've used IMBC and Fluffy Icing, but they don't have the same texture.
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