Controlling sugar intake and the resulting spikes in blood sugar is a major concern for people with diabetes. Consequently, most diabetics have to forgo many deserts customarily made with high amounts of processed sugar, such as cakes and pastries. Fortunately for diabetics, and others who are concerned about consumption of refined sugar products, several traditional artificial sweeteners and natural sugar substitutes are available for baking and making icing sugar glazes and frosting.
- Skill level:
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Things you need
- Measuring cup
- Mixing bowl
- Rubber spatula
- Baker's chocolate
Pour 2 1/2 cups xylitol and 1/2 cup cornflour into a mixing bowl. Mix the dry ingredients with a rubber mixing spatula until the cornflour is well incorporated into the xylitol.
Add 2 tbsp water to the dry ingredients and mix well. Fold 1 tsp margarine and 1 tsp vanilla into the mixture with the spatula.
Continue adding water to the bowl 1/8 tsp at a time until the frosting has reached the desired consistency.
Adjust the recipe for chocolate frosting. Melt two squares of unsweetened baker's chocolate in a double boiler. Add xylitol to sweeten to the melted chocolate to taste. Fold the frosting mixture from the bowl into the chocolate and xylitol mixture with a spatula.
Tips and warnings
- Other non-caloric sweeteners, such as erythritol or sucralose, can be substituted for xylitol, but may require an adjustment in the amount of water in the recipe.
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