cake decorating icing flowers
I need to make icing with Splenda. Any ideas?
Other sugar free icing ideas are welcome. Most of the icing is going to be chocolate. It is for a cake I am decorating for my Father and his wife’s 20th anniversary celebration. (They are renewing their wedding vows.). I will be making a regular (with sugar) cake for the majority of the guests but my stepmother has asked me to make an additional small cake using Splenda because both her and my father are diabetic as are as a number of their friends.
I cannot use whipped cream because I am going to be decorating it and using it to make flowers etc. However a sugar free “dream whip” type icing would probably work okay.
It would be easy to make icing with a powdered form of splenda or other suger substitute but I can’t find it anywhere! I can only find granulated. It says I can use a blender and some corn starch to make it powdered but will it really work?
Sugar-Free Chocolate Cake With Chocolate Buttercream Icing
Recipe #195758
2 ratings
This is my favorite sugar free chocolate cake, made with oat flour, it is also high in fiber and absolutely delicious! It is so moist and fluffy, and not at all heavy like some sugar free cakes.
by christina-davis
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10
servings click to change U.S./Metric measurement system or number of servings
time to make 1¼ hours 45 min prep
Change to: servings US Metric
Cake
12 tablespoons unsalted butter (softened)
1 3/4 cups oat flour (I used Bob’s oat flour)
4 ounces unsweetened chocolate (100% cocoa)
1/4 cup Dutch-processed cocoa powder
1/2 cup hot water
1 3/4 cups maltitol (must use crystals)
1 1/2 teaspoons baking soda
1 teaspoon salt substitute (potassium chloride)
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs
2 large egg yolks
Chocolate Buttercream Frosting
2 ounces unsweetened chocolate (Ghiradelli)
1/3 cup heavy cream
1/2 cup unsalted butter, softened
1 cup maltitol (must use powdered form)
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
Not the one? See other Sugar-Free Chocolate Cake With Chocolate Buttercream Icing Recipes
* < 4 hours Cakes
* Diabetic Cakes
* Chocolate Cakes
1. Heat oven to 350. Grease 2 9-inch round cake pans with softened butter.
2. Melt chocolate in double boiler. Then, combine cocoa powder and hot water and pour mixture into melted chocolate in boiler. Stir 1 minute. Add 1/2 cup malitol to chocolate mixture and stir 1 1/2 minutes.
3. Remove from heat.
4. Mix oat flour, baking soda, and salt in medium bowl.
5. Combine buttermilk and vanilla in small bowl.
6. Beat eggs and yolks on medium speed 10 seconds. Add remaining 1 1/4 cup malitol crystals increase speed to high 2-3 minutes.
7. Add chocolate mixture to egg/malitol mixture and mix on medium speed 30-45 seconds. Add softened butter 1 Tbsp at a time. Add 1/3 of oat flour followed by half of buttermilk mixture and mix until incorporated and alternately mix until all oat flour and buttermilk blended inches.
8. Pour batter into prepared cake pans.
9. Bake 25 minutes. Cool cake pans 20 minutes then invert on wire rack. Let cakes cool 1 hour before frosting.
10. Frosting:.
11. Melt chocolate in double boiler. Remove from heat. Pour chocolate into medium bowl.
12. Gradually whisk by hand cream into melted chocolate.
13. With an electic mixer on medium speed, beat in butter, Malitol powder, cocoa powder, vanilla extract. Pour in chocolate mixture and beat until smooth and fluffy.
14. Place 1 cake layer on serving platter. Spread 1/2 cup frosting evenly across top of cake. Place second layer on top then spread remaining eve evenly on top and sides if you wish. I like to pile all my frosting on top. Cut and serve.
15. You can buy Malitol sugar replacer at whole food stores. For this recipe, you will need both Malitol crystals and Malitol powder. The brand I use is Nature Sweet. It measures cup for cup like sugar and is a natural sugar free sweetener made from corn. It contains no artificial ingrediants and is suitable for low carb and diabetic diets. Once you cook with this, you will never want to use any other artificial sweetener again. This has no aftertaste and tastes just like sugar.
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