Diabetic Friendly Butter Cream Frosting Food

SUGAR-FREE VANILLA BUTTERCREAM FROSTING

Steps:

• Add all ingredients into a stand mixer and blend on high until smooth.
• Continue to add additional cream for desired consistency. Makes 1 1/4 cup or 10 ounces.
• Does not need refrigeration once on cookies.
• Unused frosting can be stored in an airtight container for up to 2 weeks or frozen for up to 3 months.

DIABETIC FRIENDLY - BUTTER CREAM FROSTING

Steps:

• 1. 1.) In medium saucepan, mix water, dry milk, and flour. 2.) Cook over medium heat until thick, stirring constantly. 3.) Remove from heat, place saucepan in cool water, and stir until cool. 4.) In medium mixing bowl, with electric mixer, cream butter, margarine, and sugar substitute together until fluffy. 5.) Add cooled sauce, 1 tablespoon at time, to margarine while beating. 6.) Beat in vanilla at high speed, until blended. 7.) Refrigerate until ready to use.

SUGAR-FREE FROSTING

Steps:

• In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
• In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

ABSOLUTELY SUGAR FREE FROSTING

Steps:

• Put all ingredients in a mixing bowl. Using electric mixer at low speed, mix til pudding is dissolved. Increase speed and whip until it is spreading consistency.

SUGAR-FREE ICING

Steps:

• Beat the two ingredients together until stiff peaks form. That's it! Use in place of icing or frosting for cupcakes and brownies.
• Makes about 1/2 cup of frosting, which should be enough for 24 mini cupcakes if you use a dab. If you want to drown yours in icing, then double up the recipe. With the calories as low as they are, you can afford to.

CREAMY SUGAR FREE FROSTING

Steps:

• Fill a saucepan with 1 inch of water. Bring to a simmer over medium-low heat. In a clean bowl combine egg whites and Splenda Granulated Sweetener. Place bowl over simmering water and whisk mixture constantly for 5 minutes, or until Splenda Granulated Sweetener is completely dissolved.
• In a separate bowl add margarine to the bowl of a stand mixer and beat until light and fluffy. Set aside.
• Transfer egg white and sweetener mixture to stand mixer and beat on high for 10 minutes until stiff peaks form. Lower speed to medium and mix in margarine 1 tablespoon at a time. Add salt and vanilla and continue mixing for 3-5 minutes or until frosting is smooth and fluffy.
• Add gel food coloring if desired and mix until food coloring is completely incorporated.