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Tuesday, December 9, 2008

*CONFECTIONER'S SUGAR SUBSTITUTE AND FROSTINGS* (GF)

CONFECTIONER’S SUGAR SUBSTITUTE & FROSTINGS
This Substitute makes an incredible coffee creamer. Handy for coffee in hotels or motels, when all they have in the rooms is powdered creamer with sugar in it.

Confectioner’s Sugar Substitute:
2-1/4 cups SPLENDA® Granular
1-1/3 cups whole milk powder
1/2 cup whey protein
Creamy Vanilla Frosting:
3/4 cup whipping cream
2 tbsp Confectioner’s Sugar Substitute
2 tbsp SPLENDA® Granular
1 tsp vanilla extract
1/4 tsp Thickening Agent, page 109, Splendid Low-Carbing OR use Xanthan gum
1/4 cup sour cream

In large bowl, combine SPLENDA® Granular, whole milk powder and whey protein. Blend in small batches in blender. Stir together in bowl to combine well. This mixture will keep well in airtight container at room temperature.

Nutritional Analysis of Confectioner's Sugar Substitute: 3 cups, 2 tbsp per serving
47.2 calories, 3.1 g protein, 1.8 g fat, 4.7 g carbs

Creamy Vanilla Frosting: In food processor with sharp blade or blender, combine cream, Confectioner’s Sugar Substitute, SPLENDA® Granular, vanilla extract and Thickening Agent, page 109. Process until stiff. Stir in sour cream.

Yield: 11/2 cups (375 mL) - to frost a 2-layer cake, 12 servings (1.3 g Carbs) or tube cake (sliced horizontally in half), 16 servings. (1.0 g Carbs)

Variations: Creamy Lemon Frosting: Omit vanilla extract. Also add 2 tbsp (25 mL) lemon juice and 1/2 tsp (2 mL) lemon extract.
Yield: 12 servings. (1.5 g Carbs) Yield: 16 servings. (1.1 g Carbs)

Creamy Chocolate Frosting: Add 2 tbsp (25 mL) cocoa and also 1 extra tbsp (15 mL) SPLENDA® Granular.
Yield: 12 servings. (1.6 g Carbs) Yield: 16 servings. (1.2 g Carbs)

Creamy Maple Frosting: Omit vanilla extract. Add 2 tsp (10 mL) maple extract. Yield: 12 servings. (1.4 g Carbs ) Yield: 16 servings. (1.0 g Carb)

Helpful Hints: For frosting to frost sides of cake as well, use 1 cup (250 mL) whipping cream, 3 tbsp (45 mL) Confectioner’s Sugar Substitute, 1/4 cup (50 mL) SPLENDA® Granular and remaining ingredients as for principal recipe.

4 comments:

Vikki said...

Now this sounds good. I'm going to make your chocolate frosting to frost my next Chocolate Peanut butter Torte. It better be soon too, because this sounds devine!

I just love how creative you are, I would never even think of anything like this.
Thanks again my friend,
Vikki

Jennifer said...

Thank you, Vikki. You're such a sweetheart! You are very creative yourself and I especially love what you do with your web sites. How clever!

Vikki said...

No if I were clever I could figure out how to make them look better. But it makes me smile when I see them all decked out for Christmas so I guess that's what counts. I've got to get in the kitchen tomorrow and get some baking done. Christmas is almost here and I haven't even started. It's cold, wet and all I want to do is curl up with a good book and hot cup of tea, but no time for that.

Got the tree up and the Christmas cards found. Now to start baking, wraping and addressing. I love this time of year, but it's sure can get stressful too.

Have a Very Bless and wonderful Christmas.
Vikki

Jennifer said...

Vikki, I am so not ready for Christmas. I was going to put up the Christmas tree on Sunday, but have not yet. I have not done my shopping. I have not done my baking. I'm so not ready....and company coming this weekend and for Christmas and in the New Year for almost 3 weeks. It will be a busy time!! Have a blessed and Happy Christmas too.