4 tbsp whole milk powder (50 mL)
1 tsp cornstarch (5 mL)
2 tbsp low-carb syrup (such as Estee®
In blender, combine SPLENDA® Granular, powdered erythritol, whole milk powder and cornstarch. Add sugar free syrup and butter; blend until well combined.The dry mixture up to cornstarch in the listing above can be stored in the refrigerator until required (double or triple the dry ingredients, if desired – use 3/4 cup (175 mL) dry mixture per recipe). It will rival the real thing any day!
Yield: Double the recipe for 11/2 cups (375 mL) frosting to frost an entire cake.