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. 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.