Diabetic White Frosting for Wedding Cake?

Question

looking for GOOD recipes, and I have a grudge against artificial sweetners

Answer 1

Which artificial sweeteners do you have a grudge against?

I dislike the after taste of Sweet-n-Low... but they make a white frosting mix sold in grocery stores...

I also hate Equal (It breaks down into Acetone, formaldehyde and sucrose around 80* or 90*F) and Sugar Twin... Splenda doesn't give me the volume and weight that I seek... but I LOVE Diabetisweet - now found in Super WalMart Pharmacy Diabetic Sections. It is granulated like sugar - tastes like sugar and has the weight of sugar. It does not break down at baking temperatures. I LOVE it! It costs a mint, but has ZERO glycemic response! No after taste... sweet as the day is long... Luv, luv, luv.

If you don't mind SOME sugar in with your substitute in a frosting... here's a fluffy white recipe:

INGREDIENTS:
2 egg whites
1 1/2 cups Diabetisweet sugar substitute
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract
PREPARATION:
Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.

Good luck, hon.
Peace.

Answer 2

1

Answer 3

2

Answer 4

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Answer 5

Use whipped cream as a frosting and use edible flowers as decoration. You will need to keep the cake refrigerated until right as the reception starts. Make sure the cake decorator knows not to use sugar in the whipped cream. Most organic food stores have organic flowers or use the website below to order ones for your wedding....

Answer 6

Substitue the Equal for SUGAR and put the ingediants in that are suppic, DO NOT EAT CAKE! Simple. Just like a vegetarian who eats soy that tastes and looks like real meat? Sheesh! Whats the world coming too.

Yellow Cake
2 cup cake flour
1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
1/3 cup sugar (or substitute)
3 tablespoon dry buttermilk
3/4 cup water, room temp
1/3 cup vegetable oil
1/4 cup sugar substitute (equal to)
2 teaspoon vanilla
1/2 cup egg substitute, room temp
1/4 cup margarine, room temp

Fluffy Frosting
1/2 cup sugar
2 tablespoon water
2 package sweet'n'low
2 large egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla

YELLOW CAKE:
Place dry ingredients in mixer bowl and mix at low speed to blend well. Combine 3/4 cup water, oil, sweetener, vanilla and egg substitute and mix with fork to blend. Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended. Spread evenly in a 9 inch square pan which has been greased with margarine. Bake 30-35 minutes at 375 F or until cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4x4 to yield 16 equal servings.

FLUFFY FROSTING:
Combine sugar, water, sweet'n'low, egg whites and cream of tartar in top of a double boiler and beat at high spped for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed for 4-5 minutes or until soft peaks form. Remove from heat. Add vanilla to frosting and continue to beat at high speed 1-2 minutes or until thick enough to spread on a cooled cake. This is enough frosting for a 2-layer or 9 inch square cake.

Answer 7

examine and notice if she is frosting it on a sizzling or warmth cake. once I had my candy sixteen cake performed (3 tier wedding ceremony cake type) the baker cautioned me she bakes the cake then freezes it in one day and then frosted it. She stated this shop the moistness it via frezing it and the cake will stay modern-day longer and the icing wont soften. If all else fails bakeys and walmart sell icing from the bakery in tubs for in common terms a pair of greenbacks.

Answer 8

Versatile cream cheese frosting flavored with sugar-free instant pudding. It will frost one 9x13 or one 2 layer cake. Use any flavor of pudding mix."

Sugar-Free Frosting
INGREDIENTS
1 (1.4 ounce) package sugar-free instant pudding mix
1 3/4 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed
DIRECTIONS
In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

Answer 9

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Answer 10

So how much cake are you planning to scarff down? There are food exchanges you know. You don't have to subject all your guests to eating dietetic cake, yuck!
Even the aniversary top can be safely eaten if you don't gorge like a pig.
Congratulations.