Hello
I would like to know if someone in this forum have knowledge of any recipe of buttercream icing for diabetics? I have my own business and a person ask me for it for his parent to gift her a birthday cake and I don't have any idea of any recipe of icings with the same consistensy of buttercream having sugar substitute on it.
Please if anyone knows let me know

Yes, I had an order for that too once, and my head Chef and I experimented with an Italian Meringue Buttercream made with Splenda to make the syrup out of. It worked fine.

I'd love to know this as well!!!! I was just about to ask lol. My father is diabetic and can not have so much sugar although he splurges sometimes lol. Everytime I make a cake "who is this one for?" I tell him who it's for (normally someone out of the house) "oh ok" with a puppy dog face lol so I'd love to have an icing to go with the diabetic cake recipe I have

This might help:

http://cakecentral.com/cake-decorating-ftopict-50789-.html

http://cakecentral.com/cake-decorating-ftopict-50130-.html

http://cakecentral.com/cake-decorating-ftopict-40817-.html

http://cakecentral.com/cake-decorating-ftopict-41394-.html

http://cakecentral.com/cake-decorating-ftopict-37656-.html

http://cakecentral.com/cake-decorating-ftopict-32545-.html

http://cakecentral.com/cake-decorating-ftopict-27694-.html

HTH

The biggest problem with sugar free buttercream icing is replacing the texture of sugar. Splenda provides sweetness but no texture. Buttercream is especially complicated because the sugar is mostly undissolved. This undissolved sugar is what makes it opaque/milky and gives it a stiff spreadable texture.

There are only two sugar free ingredients that I know of that will give you the texture of powdered sugar. Isomalt and maltitol. Both are only available online and both are potentially laxating. You need to check with your client to see what sugar subs they can and cannot consume. You should also find out where they stand on fat. Some diabetics eat low fat. Carbs is another question to ask. Some diabetics eat low carb. Low carb not only changes the sweeteners in the icing, but the flour in the cake as well.