This is the recipe for sugar free butter cream icing. This is an easy recipe to make and is a delicious way to enjoy your favorite sugar free desserts.
Sugar Free Butter Cream Icing
Butter cream icing is so lush.
By lush, I mean that butter cream icing is just so full of flavor. Sometimes, I think that the butter cream icing is what makes the cupcake or cake.
Butter Cream is NOT a low calorie icing.
The key word is ‘butter’ after all.
For me, the biggest problem with butter cream icing is all of the sugar. I am usually in a high, that gets higher with each bite, when I enjoy this icing. About an hour later I am not feeling so ‘high’ any more as I have hit the sugar fall. That is why I would prefer to go sugar free if possible when I enjoy my sugar free butter cream icing. It tastes nearly the same and I would rather go without the sugar.
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® No Calorie Sweetener, Granulated + cornstarch.
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.
Here is the basic recipe for sugar free buttermilk icing
- 2 1/2 cups Splenda or similar sugar alternative
- 6 tablespoons Corn starch
- 1 cup softened Butter
- 2 tablspoons Whipping Cream or Greek Yogurt
- 1 teaspoon Vanilla Extract
Prep time: Cook time: Total time: Yield: 10-12 servings depending on what you are using it for
This recipe is not the exact recipe as the usual butter cream icing recipe.
However, it is a good substitute which means that it can be enjoyed on a sugar free diet. It is also easy to make hence, it is a good compliment to cupcakes and cakes. As a result, we use this regularly and probably always will too.