kellie0406 Posted 14 Nov 2009 , 5:20pm
post #1 of

Have a request for a sugar-free fondant covered cake. Anyone know of any recipes for sugar-free fondant. Maybe using sugar free marzipan? Please help!

24 replies
brincess_b Posted 14 Nov 2009 , 5:39pm
post #2 of

why does it have to be sugar free?
i dont think fondant (or marzipan) will work out or this cake. the majority of either recipe is icing sugar.
there are frostings you could use instead (ie: splenda based), or ganache (although i guess chocolate contains sugar, but then you arent adding any extra - would need investigating - and the same would apply to modeling chocolate, although i dont know if u really want to use that to cover a cake either.)
xx

prterrell Posted 14 Nov 2009 , 6:00pm
post #3 of

Not possible. Sorry.

JanH Posted 15 Nov 2009 , 2:49am
post #4 of

For a stretchier marzipan, you can mix 2 parts marzipan to 1 part fondant:

http://tinyurl.com/ydle5j3

HTH

pshall Posted 12 Jun 2011 , 1:52am
post #5 of

I would use almond paste and cream cheese. Sweetend with anything you like.

cake_architect Posted 12 Jun 2011 , 2:30am
post #6 of

i've seen this come up before, but i've never seen a solution :/ sorry, i think sugar free fondant is non-existent

CandyCU Posted 12 Jun 2011 , 2:58am
post #7 of

Nope, I don't think it's possible either... just tell them not to eat the icing, simple!

Cheers!

.

Candice56 Posted 12 Jun 2011 , 3:49am
post #8 of

Kellie0406 besides the PM I sent you also remember any suger free chocolate you get @ a supplier can also do the same thing as sugar overload, to much sugar free of any sugar free product can also cause problems.
I tried Michele Fosters fondant and it was fine in very moderation for me.
Have you thought about Vegan websites there seems to be a lot of them doing cakes and desserts. It does not hurt to look to look at them maybe they can offer you some advice too. Good luck.

kittycatcutiepie Posted 27 Jun 2012 , 4:53pm
post #9 of

I'm a diabetic, and I've been looking for a sugar-free fondant recipe, but they just don't seem to exist, which is why I was thinking, what if I used Stevia instead of sugar? It's not sugar, but it sweetens just like it, why shouldn't it make a good fondant? And if that doesn't work, I can always just peel the fondant off before I eat the cake. Simple!

kittycatcutiepie Posted 30 Jun 2012 , 4:54pm

I have a few tester recipes that I edited from regular fondant. They all required powdered sugar and shortening, so instead of shortening (if your recipe calls for it!!) use butter, and then for the sugar you can mix 1 cup Splenda/Stevia with 1 teaspoon corn starch in a food processor until the texture is like that of powdered sugar, and you will have to scrape the sides down a several times, so ALL the Splenda/Stevia and corn starch is processed. Use this in place of powdered sugar, and granulated Splenda/Stevia in place of regular sugar. I haven't had a chance to try it out in any fondant recipes though. I hope it works! Good luck! thumbs_up.gificon_biggrin.gif

neekole Posted 30 Jun 2012 , 8:22pm

Thats a tough one. I haven't heard of this either. Best thing like they already said would be to peel it off before eating the cake.

Jewelhobby Posted 16 Aug 2012 , 1:06am

Okay so what if... Someone had come up with an awesome sugar free fondant? Would people be willing to purchase it retail?

TheLionOhMy Posted 12 Oct 2012 , 7:22pm

I created a sugar free fondant just last week (roll out kind) for my Fiance who is a type 1 diabetic. It took me weeks of trial and error. But it can be done.

jason_kraft Posted 12 Oct 2012 , 8:09pm
Quote:
Originally Posted by TheLionOhMy

I created a sugar free fondant just last week (roll out kind) for my Fiance who is a type 1 diabetic. It took me weeks of trial and error. But it can be done.



What are the ingredients?

Claudette81 Posted 31 Oct 2012 , 6:45am

Do you have a recipe that you can share??

DeliciousCreations Posted 25 Dec 2012 , 4:26am

I would love to know as well. My six year old was just diagnosed with type 1 diabetes so now I look at ALL my ingredients differently. I'm changing the way I bake so any help or hints would be great! Thanks!! 

BakingIrene Posted 25 Dec 2012 , 5:29pm

To make cakes for a diabetic kid, you can make the buttercream with cooked milk/flour base. I make it with cornstarch instead of flour (same amount) because it's easier to get smooth.  You then add Splenda in place of sugar, and ONLY enough to make it taste good...the milk pudding base really makes it hold together without the sugar playing any significant part.

 

I have done the online search for the Pillbury sugar-free frostings and they use a similar recipe except with various other sugar substitutes and shortening in place of butter.  The Pillsbury cake  mixes are similarly put together, and you just can't buy most of the listed sugar substitutes in small quanitities--so use the cake mixes.  

csue Posted 26 Dec 2012 , 5:02am

I use a product called Swerve Powdered Sugar, a substitute for powdered sugar.  I have not tried it on fondant yet but have used it to make icing for my cookies.  I am a diabetic and this is the only substitute I will use for powdered sugar.
 

Annabakescakes Posted 26 Dec 2012 , 6:04am

AThis is hella old, but still a very interesting subject!

jason_kraft Posted 26 Dec 2012 , 4:13pm

A

Original message sent by csue

I use a product called Swerve Powdered Sugar, a substitute for powdered sugar.  I have not tried it on fondant yet but have used it to make icing for my cookies.  I am a diabetic and this is the only substitute I will use for powdered sugar.

Swerve is based on the sugar alcohol erythritol, which looks like a good candidate for a sugar replacement since it doesn't cause laxative effects like xylitol does. The downside is that Swerve is at least 10 times as expensive as traditional sugar.

csue Posted 26 Dec 2012 , 5:12pm

Yes Jason you are so correct.  Swerve is very expensive.  As a diabetic, I do not eat "sweets" very often so have no need for large quantities of the product.  It is nice to have around though - just so I can make something special now and then.  Earlier in the month I made "sugar" cookies and used the Swerve powdered sugar to decorate them as well.  This was for a party where half those attending are diabetics.  It was a treat to have something special for them to eat, just like the others attending the party.
 

Luille Posted 7 Jan 2013 , 1:25am

AI am diabetic and never heard of this, where can it be purchase?

jason_kraft Posted 7 Jan 2013 , 1:35am

A

Original message sent by Luille

I am diabetic and never heard of this, where can it be purchase?

https://www.google.com/search?q=swerve+powdered+sugar

babycakesdre Posted 30 Jan 2013 , 3:01am

Would you please share your sugar free fondant recipe?  Thanks a million!!!

bl0nd3y Posted 10 Jul 2013 , 10:31am

while it is kind of apparent the person's in this thread who know how to make a sugar free fondant, will only share for finacial gain, which is sad - i signed up just to share some experimenting iv been doing in trying to re-create icing, and yes trial and error it is, but if you find a way i do believe one should share it.

 

While i havent created fondant as its not something iv required lately, i have made other frosting and hard icings sugar free AND low carb ( i do low-carb dieting which is why im after sugar free). i use sugar free confectionary powder which has so far worked for icing, glaze and other frostings - so i dont know why it wouldnt work with fondant. 

 

I would especially recommend using a bit of the swerve confectionary powder mixed into a 50/50 ratio, and perhaps melt the swerve sweetener aswell as it contains Erythitol which is the digestive friendly sugar alcahol, and provides "bulk", It also has the ability to caramelize, unlike standard sweeteners on their own. For me personally as i like low carb everything i have done a mix of LC foods carb free Vanilla Frosting,, mixed with melted butter or coconut oil. I also found that the less liquid added the icing tends to harden which is good, and why i think it would work well for sugar free fondant.

 

I also add some Carb free milk powder and extra cocoa butter to make a low carb white chocolate - i would like to make a fudge which is more "fondant" like as i like my stuff sickly sweet (so i only need a small amount) but to do this im going to attempt a fondant base while adding a caramel flavour (with a bit of peanut butter and SF Caramel sauce) So i think if i can create this, then the LC foods Vanilla Frosting, mixed with Swerve confectionary sugar would be perfect for your requirements.

 

Although if your creating cakes  for re-sale you'd prob have to charge your customers alot more as it sure isnt cheap :( - i dont know if i can post links here, but google LC Foods Vanilla frosting, and select the second option on a website called hold the carbs. they also sell other useful cake products such as carb free flours, carb free condensed milk, stevia, monk fruit sweetener, Powdered erythitol and their sugar free confectionary powder. its just a matter of trial and error, and mix and match until you create what you need. A bit of advice is use a variance of sweeteners in your products, if you use the same sweetener you will find the aftertaste ovious, but if you do a mix of several sweeteners / or several different brands, the aftertaste of any sweeteners is not apparent. 

 

Also if your after a cheaper option, and your not afraid to use sugar alcahols in your icing - (like they do in making SF lollies etc) then the cheaper sugar alcahols are your ticket - products such as malitol (apparently still raises BS levels), sorbitol not so much, Isomalt is the better option of all the availabilities - these are some of the sgar alcahols used that dont have an aftertaste - the prob with erythitol is it has a sort of "cooling" effect, which is why it needs to be mixed with other stuff to lessen this effect. Most of these products can be purchase through an online store called netrition. have fun :)

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