A new way for individuals on a Gastric Bypass Diet to enjoy an icing that is a Sugar Free Food.
Recently while I was shopping, I was halted in the baking isle and focused on a new name brand sugar free cake mix and sugar free canned frosting. Enticed by an in-store coupon, I purchased both.
Having worked with Splenda for several years I have learned to adapt old family favorites that duplicate all the yummy goodness refined sugar offers. However, my discounted sugar free investment proved to be a bust and was a huge disappointment in the texture and taste compared to my recipes made with Splenda.
Ingredients used in sugar free cooking
The following is a wonderful sugar free recipe that will be a great addition to your recipe box. I can’t wait to share with you this old technique for making butter cream frosting.
Ingredients:
2 Cups Water
1½ Cups Sugar Blend Splenda
4 egg whites ( room temperature)
4 Teaspoons Cream of Tartar
½ Lb. softened butter
½ Cup all purpose flour
In a sauce pan combine 2 cups of water and 1 ½ Cups Splenda. and bring to a boil. Stir frequently until mixture begins to thicken. You are making a simple syrup. Once you have a reduced the mixture and is thick, remove from heat and set aside.
Next, separate the four eggs into egg whites and egg yolks. Be careful not to get any of the yolk into your egg white mixture. Save your egg yolks for tomorrow’s omelet.
Separate your eggs into two bowls, one for yolks, one for whites.
Be careful to keep the yolks and whites separated
In a mixing bowl begin beating the room temperature egg whites
Be sure your egg whites are room temperature
Add ½ teaspoon of cream of tartar. Beat on high speed until soft peaks form.
Soft Peaks!
Add another ½ teaspoon of cream of tartar. Beat until stiff peaks form.
Stiff Peaks!
Slowly add the simple syrup to the beaten egg whites in a steady stream while mixing.
Add 1 teaspoon of cream of tartar.
Now cut in softened butter a few butter pats at a time. Continue to beat on high speed. Once all butter has been added, slowly incorporate the ½ cup all purpose flour. Blend well.
This basic butter cream can be easily changed in flavor by imparting pure vanilla extract, almond extract or any pure oil flavoring.
Chill frosting for 45 minutes. This frosting spreads well and is perfect for piping on cakes and cupcakes.
As always, ENJOY!!! And remember diet after gastric bypass does not mean no sweet treats.
Meggie
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