Butter cream icing is so lush.
By lush, I mean that butter cream icing is just so full of flavor. Sometimes, I think that the butter cream icing is what makes the cupcake or cake.
Butter Cream is NOT a low calorie icing.
The key word is ‘butter’ after all.
For me, the biggest problem with butter cream icing is all of the sugar. I am usually in a high, that gets higher with each bite, when I enjoy this icing. About an hour later I am not feeling so ‘high’ any more as I have hit the sugar fall. That is why I would prefer to go sugar free if possible when I enjoy my sugar free butter cream icing.
Sugar Free Butter Cream Icing
There are ways to sub in ingredients to make butter nut icing a bit more ‘excusable’ to the scale.
The palate may say otherwise of course.
For us sugar free folks, there is a way to have your cake and eat it too.
That can also go for the icing that goes on top of it.
Whipping cream is also needed.
Fat-free half-and-half or 1% milk can usually be used in the same amount. Sometimes, I like to use Greek Yogurt however, due to fat and consistency, Greek yogurt should be used in a higher fat variety and/or combined with a 1% milk. If you can tolerate the difference in taste and consistency, by all means stick to your Greek Yogurt as is.
Here is the basic recipe for sugar free buttermilk icing
- 2 1/2 cups Splenda or similar sugar alternative
- 6 tablespoons Corn starch
- 1 cup softened Butter
- 2 tablspoons Whipping Cream or Greek Yogurt
- 1 teaspoon Vanilla Extract
Prep time: Cook time: Total time: Yield: 10-12 servings depending on what you are using it for