I have been given the task of making a sugar free strawberry cake with sugar free "pink" frosting, similar to what can be made using a boxed cake mix and store bought frosting. I am thinking of using Pillsbury's sugar free yellow cake mix and adding sugar free strawberry preserves into the mix with Strawberry extract. I'm not sure how this is going to taste, though. I really need assistance with a sugar free frosting. Can anyone help?
Thanks for the tip, Cakeart! I will look into using that product to see how it works out for this cake.
1/2 cup Splenda
2 tbsp water
2 Large egg whites
1/4 tsp cream of tartar
1/2 tsp vanilla
FLUFFY FROSTING: Combine Splenda, water,
egg whites and cream of tartar in top of a double boiler and
beat at high speed for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed for 4-5 minutes or until soft peaks form. Remove from heat. Add vanilla to frosting and continue to beat at high speed 1-2 minutes or until thick enough to spread on a cooled cake. This is enough frosting for a 2-layer or 9" square cake.