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. Recipe created by Tracey of The Naked Diabetic
Whenever you are baking diabetic-friendly cakes or sugar-free cookies, having a good quality Diabetic Sugar Free Buttercream Icing recipe is a necessity. This easy recipe for Sugar Free Buttercream Icing can go on just about any cake or cookie and can also be coloured and flavoured to suit your needs.
How To Make Diabetic Sugar Free Buttercream Icing – The Video
Shopping List of Ingredients
- Splenda Granulated Sweetener
- Butter
- Heavy Cream
- Vanilla Extract (or a flavoured extract that compliments your cake)
Recommended Kitchen Tools and Accessories
- Electric Mixer
- Blender
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
Helpful Tips and FAQs
What is buttercream icing?
Buttercream icing is one of the most popular icings used on cakes, cookies and many baked goods. It is typically made by creaming butter and adding powdered sugar and milk, or cream and whipping it until it is light and fluffy.
Buttercream can easily be flavoured to complement almost any baked good.
Substitutions
Butter
A reasonable substitution is to use a shortening such as Crisco shortening. This works well if you want a bright white icing but you want to only substitute some of it so that you can hold on to the great flavour that comes with using butter. You may need to adjust the sweetener and salt amounts to taste. Also keep in mind, that any substitutions can result in changes in the nutritional information.
Using margarine or butter blends is not recommended.
Sweetener
I use Splenda granulated whenever possible as it does not negatively impact my blood sugar. I find that sweeteners that contain sugar alcohols cause my blood sugar to rise. If this is not a concern for you or you have a preferred sweetener, by all means, make substitutions that suit your preferences and dietary needs. Keep in mind that substituting the sweetener may change the overall nutritional information.
Heavy Cream
You can easily substitute the cream with milk or a non-dairy product, such as almond milk, or coconut milk. Be aware that it may change the overall flavour and nutritional information.
when you want to add a particular flavour to your icing, an excellent option is to substitute the milk with a flavoured Jordan’s Skinny Syrup or Mix.
Vanilla Extract
If you want to substitute the vanilla flavour for a different flavour that corresponds to your cookie or cake, you can easily swap out the vanilla extract with one that provides the flavour you are looking to achieve. For example – if you were making our Sugar Free Pumpkin Spice Cookies and wanted to frost them, you could use a pumpkin spice extract in place of the vanilla extract to add a little more pumpkin flavouring.
Adding Flavourings
The best way to add flavourings to your sugar free buttercream icing recipe is by substituting the extract for flavoured extracts or the milk with a sugar free syrup. (as mentioned above in Substitutions)
Adding Colour
To add colour, use a gel or liquid food colouring. Add a small amount at a time to avoid getting the icing colour too dark. To achieve a pure white colour consider adding a whitener or white icing colour.
To make it even whiter you can substitute about 1/4 of the butter with white shortening.
Using Sugar Free Buttercream Icing as a filling.
This buttercream frosting makes an excellent filling in layer cakes. Add a couple of tablespoons of a no-sugar jam, such as our Sugar-Free Strawberry Jam to the icing and spread or use as filling.
Where do the carbs come from in this recipe?
All artificial sweeteners have carbs when used in large amounts. Generally, the nutritional information on the label is for 1 serving = 2 tsp or a similar amount. As we are using 1 1/2 Cups of Splenda, we must consider the total carbs of such a large amount. This will, of course, be divided amongst your number of servings and therefore be spread out, making it diabetic-friendly.
If you are thinking that the carb count is too high, let’s get a little perspective by comparing it with sugar. 1 cup of Splenda contains 24 grams of carbs and 1 cup of sugar contains 200 grams of carbs. Mind-blown!
Storing and Freezing Instructions
Store sugar free buttercream frosting in a sealed container in the refrigerator for up to one week.
If freezing, place in a ziploc bag remove as much air as possible and freeze for up to one month.
If you have frozen your sugar free buttercream frosting and find that after thawing, it has lost its fluffiness, just whip it with a whisk for a minute or so to fluff it back up. Make sure it has completely thawed and is at room temperature before re-whipping.
The Diabetic Sugar Free Buttercream Icing Recipe
Diabetic Sugar Free Buttercream Icing Recipe
Ingredients
- 1 Cup Butter – Softened to room temperature
- 1 Tbsp Heavy Cream
- 1 1/2 Cups Splenda Granulated Sweetener
- 1 tsp Vanilla Extract
Instructions
- In a blender or food processor, pulse the sweetener for a few seconds and set aside to let it settle.
- Meanwhile, in a mixing bowl, cream the butter until smooth.
- Add the Vanilla Extract and heavy cream and mix thoroughly.
- Slowly add the Splenda and beat on low to medium speed until the icing is fluffy. (about 3-6 minutes)
- Use as desired.
Nutritional Information
The following information is for the entire recipe. When serving, be sure to divide the nutritional information by the number of servings.
- Calories- 1675
- Total Fat – 189 gr
- Saturated fat – 120 gr
- Total Carbs – 36 gr
- Fibre – 0
- Net Carbs – 36 gr
- Protein – 2 gr
- Sodium – 1465 mg
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
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