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Sugar-Free Icing?

post #1 of 16
Thread Starter 
I cannot possibly think of a way to make sugar-free icing for decorating cakes, but there are many things I never would have thought of that many people have. So does anyone have any good sugar-free icing recipes that still allow decorating? I got asked today if I can make an entire specialty cake sugar-free. Using powdered sugar for buttercream and fondant what do I do? Thank you in advance!

Trina
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"If you can make a woman laugh, you can make her do anything."
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post #2 of 16
Trina, the only sugar free frosting I've made is mixing sugar free pudding with heavy whipping cream. It makes like a mouse type texture. I was able to pipe with it but I couldn't get it perfectly smooth and it requires refrigeration. I wonder if you could make one of the meringue buttercreams with something like Splenda. I can not think of a sugarless substitute for powdered sugar though. Sugarshack has a sugar free cake recipe and the recipe for the frosting I used on her blog.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #3 of 16
I just had a cake order for a Type 1 diabetic for Christmas and after baking 3 rocks that landed in the garbage, this is what I did. She wanted a Lemon cake with Lemon filling, so I made a cake using 1/4 sugar and 3/4 Splenda. The lemon filling had only splenda. Because of the Splenda, the cake didn't rise by much, so I torted the cake, took the top, made cake crumbs and mixed it with the lemon filling. Then for icing, I made SMBC, with the instruction to the client, that they had to peel away the fondant on the diabetic's slice, cut away the SMBC and that way they had a cake that was only 1.3mg of sugar in the entire cake. Worked fine, plus other people eating the cake can enjoy the SMBC and fondant if they wish. Hope this helps! Oh, and I'll never bake a diabetic cake again - pain in the arse!!
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post #4 of 16
I was just going to suggest SMBC made with splenda instead of sugar. Start with a very small batch and see how it turns out. It's not going to be able to be considered 'light' or 'diet' though because the main ingredient is butter. But if you're trying to meet special needs like a diabetic diet, perhaps this will work. I have not been able to try it yet, so I don't know if it would whip up the same, taste the same, etc. If you do try it, let us know how it goes. I will do the same if I get to make it soon.

As mentioned, try a small batch, 1/2 cup egg whites, 1 cup splenda (or the equivalent sweetness... splenda is usually cup for cup with sugar) and 1 1/2 cups butter. If you're not familiar with the method, holler and I'll help ya!
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #5 of 16
I just saw in the store the other day Sugar free Powdered "Sugar". I was in a hurry so couldnt really look at it all that well but from what I quickly saw you use it the same as normal powdered sugar. So I would assume you can still make buttercream with it. If I have chance i'll try to grab the name of it for you. Something makes me wanna believe it was a Splenda brand, but dont quote me on that.
post #6 of 16
You could make cream cheese icing with Splenda Granulated.
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Valerie
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Love cakes!!
Valerie
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post #7 of 16
Found this on ehow.com:

Sugar-free replacement for powdered sugar
Combine 1 part granulated sugar substitute, 2 parts dry powdered milk and 2 parts cornstarch in a blender, and blend until the mixture is fine. This can be used to replace an equal amount of powdered sugar without the refined sugar. This recipe is best for use mixed in a recipe rather than as a topping for desserts (See Resources). The dry milk powder will add bulk to this substitute, allowing it to act more like regular powdered sugar.

My mom is diabetic so I'm going to have to try this!!
post #8 of 16
Quote:
Originally Posted by Monirr04

I just saw in the store the other day Sugar free Powdered "Sugar". I was in a hurry so couldnt really look at it all that well but from what I quickly saw you use it the same as normal powdered sugar. So I would assume you can still make buttercream with it. If I have chance i'll try to grab the name of it for you. Something makes me wanna believe it was a Splenda brand, but dont quote me on that.



Oh wow! I hadn't seen that yet. icon_surprised.gif I can't wait to find it and try it out. It's probably not around here yet though... we get things slower in the midwest. icon_rolleyes.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #9 of 16
Quote:
Originally Posted by Melvira

Quote:
Originally Posted by Monirr04

I just saw in the store the other day Sugar free Powdered "Sugar". I was in a hurry so couldnt really look at it all that well but from what I quickly saw you use it the same as normal powdered sugar. So I would assume you can still make buttercream with it. If I have chance i'll try to grab the name of it for you. Something makes me wanna believe it was a Splenda brand, but dont quote me on that.



Oh wow! I hadn't seen that yet. icon_surprised.gif I can't wait to find it and try it out. It's probably not around here yet though... we get things slower in the midwest. icon_rolleyes.gif



I actually have some in front of me right now.

It is called "Ideal Low Calorie Sweetener Confectionery". The ingredient list is "Xylitol, Maltodextrin, corn starch and Less than 0.05% sucralose for added sweetness". It states on the bag that it measures cup for cup like powdered sugar and is suitable for people with diabetes, "Frost without Sugar". Distributed by Heartland Sweeteners in Carmel, IN. It is also Gluten Free. Comes in a resealable 16 oz. white with green bag with pictures of iced cupcake tops on the front.

My husband recently found out his is a type 2 diabetic, so I bought this to make frosting for his cakes but I haven't had a chance to try it yet. Will have to soon because I think it would be a great advantage to be able to offer sugar-free options for our cakes.

Here is a picture of the bag.

Image
Thanks,

Myra
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Thanks,

Myra
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post #10 of 16
That's it!!! Thanks for posting the picture of it!

Will you let us know how it turns out when you do try it. I would love to know.
post #11 of 16
I just made a sugar free red velvet cake with cream cheese frosting last week. I use gave nectar that I get at whole foods market. It is a liquid sweetener that is all natural from the gave plant. It has an amber color like honey and the texture of thinned honey, and tastes sugar in the raw. In additional tobaking you can use it in tea and coffee and cooking. I put it on pancakes/waffles too. It is more expensive than sugar of course so I price accordingly. so....
This is enough to fill frost and write on a two layer 9 or 10 inch cake.
1/2 cup of cream cheese
1/2 cup of unsalted butter
1 tsp vanilla
mix until well blended
add Agave nectar until you get the sweetness and consistency you prefer. I dont really measure but probably use about a cup and a half.

It can be colored and piped, and tastes best on carrot cake IMHO.

It's best if used right away, bc texture gets weird once its refrigerated and needs to be rewhipped and you will need to wait until it gets completely room temp again.
You can also purchase agave nectar online.
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Me and baby Janice...about 6 months ago...she still refuses to kiss anywhere but the mouth!
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post #12 of 16
Malodextrin, Sucralose, honey, agave nectar- they are all forms of sugar. They effect blood sugar levels to different degrees, but they are all sugar. Most physicans advise diabetics to pay attention to carbohydrates rather than just sugar. The flour in the cake will have lots of carbs. The best advice I've ever read is from a diabetic: eat a much smaller piece and make allowances for it in your diet.

Sorry, I just had to say that. I've read quite a few times suggestions that seem to disagree with the above. I'd say the best bet is cream cheese icing made with a sugar-free sugar substitute.
post #13 of 16
Hey,
my father has a rare condition (no name) but he cannot eat anything sweet at all, this includes sugar substitutes, natural sugars such as fruit, anything really that is sweet and sugary. I am finding it impossible to make an icing for him. recently he has tried my homemade shortbread cookies (completely sugar fee), and spicy chrizio and cheese muffins (again completely sugar free) and now i want to make him eclairs but would be much nicer of could find a completely sugar free icing. icon_sad.gif
post #14 of 16
pinkmonkeys, I'm afraid to guess that if he can't have anything sweet, including natural fruit sugars or sugar substitutes, you are most likely out of luck. Have you looked into the stevia plant? It is possibly your last chance for a sweetener. I would certainly look into it and ask his doctor about it. Worth a try, right? I'm sorry he's going through this... it's just not fair to have so many delectable things taken from you. But him being healthy is all that matters!! Best of luck! thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #15 of 16
Check out this product. If you scroll down it will have two videos one for sugar free frosting and one for sugar free fillings. I can't wait to try it. http://www.flavorright.com/products/videos/
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