Buttercream icing is what can make a cupcake.
To some people, buttercream icing can be the only reason to even eat the cupcake.
I know that if I were in a bakery looking at cupcakes, I would probably choose the one with the best looking icing.
The problem for many of us is that buttercream icing is pretty rich in taste.
Buttercream frosting is rich in taste thanks to it being mostly butter and sugar.
Sugar Free Cocoa Buttercream Icing
A while back, I did a basic recipe for buttercream icing.
There are ways to sub in ingredients to make butter nut icing a bit more ‘excusable’ to the scale.
The palate may say otherwise of course.
For us sugar free folks, there is a way to have your cake and eat it too.
That can also go for the icing that goes on top of it.
The regular recipe calls for confectioners sugar. The easy fix for this is to use in this recipe.
I use SPLENDA® and corn starch to get around the confectioners sugar.
Whipping cream is also needed.
Fat-free half-and-half or 1% milk can usually be used in the same amount. Sometimes, I like to use Greek Yogurt however, due to fat and consistency, Greek yogurt should be used in a higher fat variety and/or combined with a 1% milk. If you can tolerate the difference in taste and consistency, by all means stick to your Greek Yogurt as is.
Since this is cocoa flavored, you will need some no sugar added
Here is the recipe for Sugar Free Cocoa Buttercream Icing
- 2 1/4 cups Splenda sweetener
- 6 tablespoons Corn Starch
- 3/4 Cup Unsweetened Cocoa
- 1 stick softenend Butter
- 4 tablspoons Greek Yogurt
- 1 teaspoon Vanilla Extract
Prep time: Cook time: Total time: Yield: Depends on use