Looking For A Good Recipe For Diabetic Icing W/o C.cheese
Baking By chaptlps Updated 15 Apr 2007 , 10:28am by kamy_tudor
I am looking for a diabetic recipe for icing that doesn't involve cream cheese. I saw one in the recipe section but it has cream cheese. I was wondering if anyone has been able to adapt either Swiss Meringue or Italian Meringue to have less sugar than the regular recipes.......
I would really like a recipe for that as well. My dad is a diabetic.
advice on using Splenda:
http://www.splenda.ca/en/recipes/baking_hints.html
only recipe I could find w/out cream cheese was for a stabilized whipped cream using splenda in place of PS
so, question is, would splenda work in traditional buttercream?
Dang, from what I read on the Splenda home page and on the recipe pages. Darn, it's not usable for those kind of applications. Dangnabit!!! It doesn't have the body (which is what I was afraid of) to be able to be creamed or boiled into a syrup.(two necessary processes for buttercream etc.) ARRGGGGHHHH!!!! What shall we do peeps? What shall we do!!??!!
I found both of these online a while ago. Mind you they are not as good as the real thing, but they're pretty darn good. My cousin and I are both diabetic and I make these alot for us. Hope this helps.
Chocolate Frosting
1 pkg dream whip
1/2 tsp vanilla
1/2 c milk
1 pkg Sugarfree chocolate pudding-2oz
Mix together skim milk, vanilla, and dream whip. Beat until stiff. Add pudding mix and keep beating til light and fluffy. Add more milk if it's too thick.
Buttercream Frosting recipe
1/2 cup water
2 tablespoons instant nonfat dry milk
2 1/2 tablespoons all-purpose flour
1/2 cup margarine (at room temperature)
10 (1 gram) splenda (or any sugar substitute)
1/2 teaspoon vanilla or what ever flavoring you want.
Combine water, dry milk and flour. Stir until smooth. Cook, stirring constantly, over medium heat until thick and smooth or in microwave on HIGH for 2 minutes, stirring every three seconds. Place container in cool water and stir until cool. Set aside.
Cream margarine and sugar substitute together until light and fluffy. Add cooled sauce, 1 tablespoon at a time while beating at medium speed of electric mixer. Add vanilla extract or other flavoring and beat on high until light and fluffy. Refrigerate until used.
Use 1 tablespoon per portion. Return to room temperature before spreading on a cooled cake.
Yields 20 servings.
Diabetic exchange: 1 fat
My fiance's mother is also a diabetic. When I make cakes for her, I use the usual recipes, but instead of normal sugar I put diabetic sugar from fruits. You can find it in supermarkets. So, you can make regular buttercream with 3/4 cup or one cup of this sugar. You can also use unsweeten whipped cream and you add fruit sugar. With the same whipped cream and chocolate for diabetics you can make a ganache. Still, I don't know if it applies to people who are dependent on insuline. They should ask the doctor first.
Hope it helps.
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