I love Italian Meringue Buttercream and am making a mothers day cake for a friend's granny. Problem is, the friend has asked me to used splenda in the project. She knows that the fondant won't be low-sugar, but I'd like to honor the request in the icing.
Last year, I made a diabetic icing recipe that was disgusting.
I am assuming that I can't just sub in the splenda for the sugar in the IMBC recipe because of the syrup...or can I?
Any ideas/suggestions. If its not IMBC, I'd like it to be a nice, butter-based icing comparable to it.
(I vaguely remember seeing something somewhere about isomalt being used...if you know about this please enlighten me.)
I don't know how well it'll work with the IMBC technique, but I used Splenda to make SMBC and it turned out great
and although, those who it was for enjoyed the taste of it.
Hmmm. Thanks so much for your reply. I am trying to remember if I have made SMBC before. Should I just grab any recipe and sub the sugar for splenda equally? If not, would you mind sharing your recipe?
I appreciate your help!
Anyone else? Any ideas on how splenda would work in IMBC?
That's exactly what I did...subbed the splenda for the sugar and continued. I did allow it to dissolve into the whites before proceeding to the heating stage (I do that with sugar too)