I am trying to make up my daughters cake for her first birthday, and I would prefer that I used an icing that wasn't too sweet.

Anyone have a nice, stiff icing that is mellow on the sweetness factor? I don't want her being 1)hyped up 2)wanting to throw up, or throwing up from the sweetness.

Look for a diabetic recipe.
I once found one in a diabetic book on desserts that used cottage cheese as the base. The biggest problem was the amound for diabetics was so small one could not ice a cake w/the amount the recipe(s) made It might be about right for a small smash cake for her.

I have two ideas which I have used frequently for diabetic friendly cakes and/ or not so sweet cakes.I use sugar free pudding, and just add enough milk to get the consistency of icing. Or I use Rich's Bettercreme alone or with the sf pudding for a flavoring, and some merigue powder added after most of the whipping, it allows for a good solid icing that pipes well. Hope that helps

Sugar Free Icing

2 packages (8 oz. each) cream cheese, softened
2 Tbsp. butter
2 Tbsp. vanilla
1/3 cup honey
2 egg whites, beaten stiff
1 package of instant sugar free vanilla/chocolate/etc pudding

In medium bowl, with electric mixer at medium speed, beat the cream cheese with the butter and vanilla until creamy. Add honey. Beat 3 minutes more. Add instant pudding and beat until dissolved. Fold in beaten egg whites and mix thoroughly. Spread thickly over top of cake. You can make basic borders and decorations with this icing.



I got this recipe from CC but I haven't tried it yet. I know the honey would have to be a judgement call on your part, although it's considered safe once a child reaches one year old.

I have made SMBC with Splenda and it is just wonderful!

Cream cheese (or Mascarpone), whipped with a bit of sweetened condensed milk to taste and consistency, with a touch of vanilla â nice and simple for a 1-year-oldâs smash cake. Sometimes Iâd add butter in a 3:1 ratio. It is not too sweet and has none of the chemicals found in pudding, artificial sweeteners and pre-made commercial icing. It is reasonably stiff but obviously not crusting â the fridge does the job. Iâve used that several times on kidsâ cupcakes, and on the Barbie smash cake in my pics.

I wouldn't follow the recipe calling for raw egg whites in a kid's cake - while honey is safe in my 1-year olds' world, raw eggs are deffinitely not.

Artificial sweeteners (found in most sugar-free products) are not appropriate for babies or small children because they don't have completely developed immune systems....

Here's a similar thread:

http://www.cakecentral.com/cake-decorating-ftopict-604817-.html

Honey is also not recommended for infants (under 1, but I wouldn't risk it) because of the possibility of botulism:

http://www.wisegeek.com/why-shouldnt-infants-eat-honey.htm

http://www.babyzone.com/askanexpert/infant-botulism-honey

For a less sweet icing, I would use stabilized whipped cream:
(Not stiff but a smash cake made with this won't make her ill.)

http://www.cakecentral.com/cake_recipe-1925-0-Stabilized-Whipped-Cream.html

HTH

Yep. What she said ^^^.

For my daughter's first cake I used cream cheese icing without sugar. I just whipped equal parts softened butter and cream cheese and added a little vanilla. It was so yummy on her carrot cake!

Please, please, please don't give your 1 year old artificial sweeteners!!! Google Splenda to see how horrible it is! Even a little sugar is better than Splenda.

Wow guys thanks! The cream cheese sounds good. I would never use artificial sweeteners or raw eggs, or honey for that matter. If I did use a recipe that calls for egg whites, I would use meringue powder.

This has help so much!