Sugar Free Chocolate Frosting Food

SUGAR FREE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Start by whipping up your butter to make it fluffy. I use a whisk attachment on my mixer.
• Add the sugar free powdered sugar to the butter. Switch to a paddle attachment or mix by hand using a spoon. Cream this together.
• Stir in the chocolate and the vanilla extract.
• When the chocolate appears to be blended in, add a tablespoon of your dairy. Whip this up and if your frosting seems to be too thick continue to add additional dairy, up to a 1 tablespoon at a time, until you have reached your desired texture. However, to thicken up a thin frosting, simply add additional sugar a teaspoon at a time.
• This should frost an average sized cake depending the thickness of your frosting.

ALMOST SUGAR FREE CHOCOLATE FROSTING

Steps:

• Chop and melt the chocolate using a double boiler and then pour into a mixer bowl, let cool slightly.
• Slowly whisk the cream into the cooled, melted chocolate. Using an electric mixer, beat on medium speed and add the butter, splenda, cocoa powder, and extracts. Beat until smooth and fluffy.
• The frosting at this point will be quite thin and easy to spread. If you wish to pipe it on in a decorative pattern, place it in the refrigerator for 20 to 30 minutes to thicken it up a bit before putting into a piping bag.

SUGAR FREE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Add butter and Swerve to a stand mixer and blend on high until incorporated.
• Melt chocolate chips in a microwaveable bowl for 30 seconds to 1 minute until melted.
• Stir chips until smooth.
• While stand mixer is on low speed, carefully pour melted chocolate chips into stand mixer.
• Scrape down sides of mixing bowl then bend again until smooth.
• Does not need refrigeration if using to frost that day. If you do refrigerate, it will need some time to come to room temperature in order to spread it smoothly. You could also microwave for a 30 seconds to a minute to soften if needed.

LOW SUGAR CHOCOLATE FROSTING

Steps:

• Cream softened butter on high speed until it turns pale, or a little over 1 minute
• Add in sugar and beat until smooth. Then gradually add cocoa and vanilla. Make sure all ingredients are well blended and there are no lumps.
• Spoon in the milk, one tablespoon at a time. Beat thoroughly before adding in the next spoon. Yield is a guess.

LOW SUGAR CHOCOLATE FROSTING

Steps:

• Blend together skim milk, vanilla extract and Dream Whip (or sugar-free whipped topping mix).
• Beat until stiff.
• Add pudding mix and continue to beat until light and fluffy.
• Add more skim milk if too thick.