More Great Recipes: Dessert | Diabetic | Frosting

Diabetic Buttercream Frosting


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By kss
Member since 2007

Serves 20 | Prep Time | Cook Time

Ingredients

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) packs Equal sugar substitute
1/2 teaspoon vanilla, lemon or other flavoring


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


Pairs Well With


Notes

Who would have thought! A buttercream frosting diabetic friendly!

Hey Kss, I'm new to the whole frosting thing. I tried your recipe out twice and the first time it was great! I loved the taste! But the second time I made it, the frosting ended up curdling. I don't know if I did anything wrong - I did everything exactly the same as the first time. Could you help me out at all? Also, if I wanted to make it a little thicker (for piping) how would I do that? Thanks

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