Cake Central › Cake Forums › Cake Talk › Recipes › Sugar Free Fondant?
New Posts  All Forums:Forum Nav:

Sugar Free Fondant? - Page 2

post #16 of 25

I would love to know as well. My six year old was just diagnosed with type 1 diabetes so now I look at ALL my ingredients differently. I'm changing the way I bake so any help or hints would be great! Thanks!! 

If you can dream it, you can bake it!!! : )
Reply
If you can dream it, you can bake it!!! : )
Reply
post #17 of 25

To make cakes for a diabetic kid, you can make the buttercream with cooked milk/flour base. I make it with cornstarch instead of flour (same amount) because it's easier to get smooth.  You then add Splenda in place of sugar, and ONLY enough to make it taste good...the milk pudding base really makes it hold together without the sugar playing any significant part.

 

I have done the online search for the Pillbury sugar-free frostings and they use a similar recipe except with various other sugar substitutes and shortening in place of butter.  The Pillsbury cake  mixes are similarly put together, and you just can't buy most of the listed sugar substitutes in small quanitities--so use the cake mixes.  

post #18 of 25

I use a product called Swerve Powdered Sugar, a substitute for powdered sugar.  I have not tried it on fondant yet but have used it to make icing for my cookies.  I am a diabetic and this is the only substitute I will use for powdered sugar.
 

post #19 of 25
This is hella old, but still a very interesting subject!
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #20 of 25
Quote:
Originally Posted by csue View Post

I use a product called Swerve Powdered Sugar, a substitute for powdered sugar.  I have not tried it on fondant yet but have used it to make icing for my cookies.  I am a diabetic and this is the only substitute I will use for powdered sugar.

Swerve is based on the sugar alcohol erythritol, which looks like a good candidate for a sugar replacement since it doesn't cause laxative effects like xylitol does. The downside is that Swerve is at least 10 times as expensive as traditional sugar.
post #21 of 25

Yes Jason you are so correct.  Swerve is very expensive.  As a diabetic, I do not eat "sweets" very often so have no need for large quantities of the product.  It is nice to have around though - just so I can make something special now and then.  Earlier in the month I made "sugar" cookies and used the Swerve powdered sugar to decorate them as well.  This was for a party where half those attending are diabetics.  It was a treat to have something special for them to eat, just like the others attending the party.
 

post #22 of 25
I am diabetic and never heard of this, where can it be purchase?
post #23 of 25
Quote:
Originally Posted by Luille View Post

I am diabetic and never heard of this, where can it be purchase?
https://www.google.com/search?q=swerve+powdered+sugar
post #24 of 25

Would you please share your sugar free fondant recipe?  Thanks a million!!!

post #25 of 25

while it is kind of apparent the person's in this thread who know how to make a sugar free fondant, will only share for finacial gain, which is sad - i signed up just to share some experimenting iv been doing in trying to re-create icing, and yes trial and error it is, but if you find a way i do believe one should share it.

 

While i havent created fondant as its not something iv required lately, i have made other frosting and hard icings sugar free AND low carb ( i do low-carb dieting which is why im after sugar free). i use sugar free confectionary powder which has so far worked for icing, glaze and other frostings - so i dont know why it wouldnt work with fondant. 

 

I would especially recommend using a bit of the swerve confectionary powder mixed into a 50/50 ratio, and perhaps melt the swerve sweetener aswell as it contains Erythitol which is the digestive friendly sugar alcahol, and provides "bulk", It also has the ability to caramelize, unlike standard sweeteners on their own. For me personally as i like low carb everything i have done a mix of LC foods carb free Vanilla Frosting,, mixed with melted butter or coconut oil. I also found that the less liquid added the icing tends to harden which is good, and why i think it would work well for sugar free fondant.

 

I also add some Carb free milk powder and extra cocoa butter to make a low carb white chocolate - i would like to make a fudge which is more "fondant" like as i like my stuff sickly sweet (so i only need a small amount) but to do this im going to attempt a fondant base while adding a caramel flavour (with a bit of peanut butter and SF Caramel sauce) So i think if i can create this, then the LC foods Vanilla Frosting, mixed with Swerve confectionary sugar would be perfect for your requirements.

 

Although if your creating cakes  for re-sale you'd prob have to charge your customers alot more as it sure isnt cheap :( - i dont know if i can post links here, but google LC Foods Vanilla frosting, and select the second option on a website called hold the carbs. they also sell other useful cake products such as carb free flours, carb free condensed milk, stevia, monk fruit sweetener, Powdered erythitol and their sugar free confectionary powder. its just a matter of trial and error, and mix and match until you create what you need. A bit of advice is use a variance of sweeteners in your products, if you use the same sweetener you will find the aftertaste ovious, but if you do a mix of several sweeteners / or several different brands, the aftertaste of any sweeteners is not apparent. 

 

Also if your after a cheaper option, and your not afraid to use sugar alcahols in your icing - (like they do in making SF lollies etc) then the cheaper sugar alcahols are your ticket - products such as malitol (apparently still raises BS levels), sorbitol not so much, Isomalt is the better option of all the availabilities - these are some of the sgar alcahols used that dont have an aftertaste - the prob with erythitol is it has a sort of "cooling" effect, which is why it needs to be mixed with other stuff to lessen this effect. Most of these products can be purchase through an online store called netrition. have fun :)

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Sugar Free Fondant?