Friday, June 3, 2011

Sugar-Free Chocolate Buttercream Frosting

Making sugar-free frosting is quite simple, not much different than making fudge frosting. I've tried the sugar-free store bought variety and it just doesn't cut it, almost gummy in texture. I love the creamy texture of this chocolate frosting and you can control how sweet it will be. Use whatever dry sweetener you like, but if you choose Erythritol, make sure to use the powdered form. I prefer half powdered Erythritol or Xylitol and half granulated Splenda. For those of you who can tolerate it, powdered Xylitol works well in this recipe. The flavor is very similar to powdered sugar.

  • 2 oz unsweetened chocolate, chopped
  • 1/4 cup heavy cream
  • 1/2 cup butter softened not melted
  • 1/2 cup powdered Erythritol or Xylitol
  • 1/2 cup granulated Splenda
  • 1 tbls unsweetened cocoa powder
  • 1 tsp vanilla
Melt the chocolate in the microwave for 20-30 seconds, stir and repeat until melted and smooth. Let chocolate cool until no longer hot. Slowly wisk in the 1/4 cup of cream. In another mixing bowl beat the butter, Erythritol or Xylitol, Splenda, cocoa and vanilla with a hand mixer until smooth. Slowly wisk in the melted chocolate and cream mixture. Beat until smooth and fluffy. Put into the fridge to set up for 20-30 minutes. Beat again before you frost your cake.
The texture of this frosting is very similar to traditional homemade fudge frosting.

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