Frosting
Is there a way to make a low sugar or sugar free frosting for cake? Maybe with Truvea or something similar?
I want to find a cake alternative that I can make for parties and be able to eat a slice myself. Something that will please others who've not had RNY, but won't make me sick.
~Jenna 
RNY 1/16/12
I assume you could use splenda or something in place of sugar in any recipe, couldn't you? And you may be able to find sugar free frosting in the store. I know I bought a sugar free cake mix at Kroger but I can't remember the brand. Maybe Pillsbury.
Kelly
Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.
Cream cheese sweetened with your sweetener of choice. You could also whip cream and add your choice of sweetener.
I eat low carb but full fat, so not sure if either one will help you. Maybe you could use an instant pudding mix and make it up a bit thick. You'd have to keep in the fridge like you would the other two frosting's.
Good luck
I eat low carb but full fat, so not sure if either one will help you. Maybe you could use an instant pudding mix and make it up a bit thick. You'd have to keep in the fridge like you would the other two frosting's.
Good luck
Met my first goal, met my second goal, met my surgeons goal. Now I have a new goal!
You can use sweetner and mashed avocado. Seriously!
Puree or mash up avocado, add sweetener to taste and flavouring (cocoa, lime, lemon, banana). I use this very occasionally on an eggface protein cake.
Oh, and you are in the states, so there is a storebought sugar free frosting made by Pillsbury in vanilla or chocolate flavour. Available at Wallmsrt, and I'm sure other places too.
Puree or mash up avocado, add sweetener to taste and flavouring (cocoa, lime, lemon, banana). I use this very occasionally on an eggface protein cake.
Oh, and you are in the states, so there is a storebought sugar free frosting made by Pillsbury in vanilla or chocolate flavour. Available at Wallmsrt, and I'm sure other places too.
I've made this recipe before and it was pretty good. I used light margarine. I don't know if she says this on the blog post but you have to beat this for a long time with your mixer. It looks lumpy at first but comes together pretty well. She uses xylitol but I used eryrithritol (sp?) to avoid the gastro intestinal problems.
http://www.healthyindulgences.net/search/label/buttercream%20frosting
I've also heard of making frosting with a container of light cool whip and adding in a package of SF/FF pudding mix. I might try this one in the future.
http://www.healthyindulgences.net/search/label/buttercream%20frosting
I've also heard of making frosting with a container of light cool whip and adding in a package of SF/FF pudding mix. I might try this one in the future.
Katie ♥
he problem with frosting is that, typically, it usually only has two basic components--fat and sugar. Whether it's shortening, butter, or cream, the fat is what makes it fluffy, and of course, the sugar makes it sweet. Except for swiss buttercream, you'd use powdered sugar for frosting, so just replacing it with splenda or truvia isn't that simple.
But you can use fat-like substances to reproduce the texture, and then sweeten them up with your choice of sweetener. Silken tofu and nonfat cream cheese are both good options. Just whip one or the other up in a mixer with a splash of skim milk, a square or two of unsweetened melted chocolate, a splash of vanilla, and sweeten to taste, and you've got a chocolate frosting that is almost sugar and fat free. It won't taste exactly like what you get from the bakery, but paired with a yummy, moist cake, it would do the trick.
You can also make a bittersweet ganache glaze using soy or lowfat milk and extra dark chocolate.
Or you can skip the frosting altogether and simply top the cake with a dollop of lite whipped cream and fresh fruit or dark chocolate curls.
But you can use fat-like substances to reproduce the texture, and then sweeten them up with your choice of sweetener. Silken tofu and nonfat cream cheese are both good options. Just whip one or the other up in a mixer with a splash of skim milk, a square or two of unsweetened melted chocolate, a splash of vanilla, and sweeten to taste, and you've got a chocolate frosting that is almost sugar and fat free. It won't taste exactly like what you get from the bakery, but paired with a yummy, moist cake, it would do the trick.
You can also make a bittersweet ganache glaze using soy or lowfat milk and extra dark chocolate.
Or you can skip the frosting altogether and simply top the cake with a dollop of lite whipped cream and fresh fruit or dark chocolate curls.
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Check out my video blog! www.youtube.com/user/HappilyShrinking/videos
Highest weight: 269. Surgery weight: 233. Goal weight: 144, and then we'll see..
Check out my video blog! www.youtube.com/user/HappilyShrinking/videos
Highest weight: 269. Surgery weight: 233. Goal weight: 144, and then we'll see..
I was about to say it...but Baker said it better!
I did do a "protein frosting" which is something of a misnomer....that's just what it reminded me of but it never quite firms up as much as a real frosting. Check it out if you like:
http://bariatricfoodie.blogspot.com/2011/08/kittens-love-pot ion-9-protein-frosting.html
I did do a "protein frosting" which is something of a misnomer....that's just what it reminded me of but it never quite firms up as much as a real frosting. Check it out if you like:
http://bariatricfoodie.blogspot.com/2011/08/kittens-love-pot ion-9-protein-frosting.html
RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!
My best friend's 10 y/o daughter is a Type 1 (childhood) diabetic, and when they came to visit over the holidays, I got the Pillsbury SF cake mix & frosting. It tasted like regular cake, cooked like regular cake, couldn't tell it was SF.
However...
The carb count is just as high as a lot of "regular" cake mixes; you're just getting it from sugar alcohols instead of real sugar. So...I personally decided after that to just have a bite of someone elses cake if I felt the need. I haven't ever been a sweets person, so I'll be okay if I only have a few bites of cake in my post WLS life. Others have a sweeter tooth, and this may be a solution to cut the sugar, however, the refined carbs are what I watch & the SF cake is full of them still.
Gina :~)
However...
The carb count is just as high as a lot of "regular" cake mixes; you're just getting it from sugar alcohols instead of real sugar. So...I personally decided after that to just have a bite of someone elses cake if I felt the need. I haven't ever been a sweets person, so I'll be okay if I only have a few bites of cake in my post WLS life. Others have a sweeter tooth, and this may be a solution to cut the sugar, however, the refined carbs are what I watch & the SF cake is full of them still.
Gina :~)
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