sugar free icing recipe?
 

Anyone got a decent sugar free (no splenda either) icing recipe?
My husbands birthday is tomorrow!
Thanks in advance,
Nancy

> wrote in message
ups.com...
> Anyone got a decent sugar free (no splenda either) icing recipe?
> My husbands birthday is tomorrow!
> Thanks in advance,
> Nancy
>

Hi, Nancy!

I don't know of any decent sugar-free icing; on my own birthday I splurge
and have a small piece of the real thing. I just factor in those carbs as
part of my meal plan, and even if my BGs run a little high, I know it's just
temporary. (I maintain pretty tight control of my BGs at all other times.)

Even if you had sugar-free icing, what would you put it on? The carbs in
the unfrosted cake itself are usually pretty high due to the flour content,
even if the cake is sugar-free. Many people think all a diabetic has to do
is avoid sugar and he/she will be OK; not true! It's the carbs we have to
watch, and sugar is just one source of carbohydrate. We can have sugar
(not in unlimited amounts, of course) as long as those carbs are taken into
consideration when planning our meals.

So I guess my advice to you would be to make your hubby a "real" cake for
his birthday, and let him celebrate a bit; his birthday only comes once a
year. You can always give away the rest of the cake if you feel having it
around would be too great a temptation for him.

Hope this helps!

Karen
Type 2

"Karen" > wrote in
news:EnCvd.192025$V41.157142@attbi_s52:

>
> wrote in message
> ups.com...
>> Anyone got a decent sugar free (no splenda either) icing recipe?
>> My husbands birthday is tomorrow!
>> Thanks in advance,
>> Nancy
>>
>
> Hi, Nancy!
>
> I don't know of any decent sugar-free icing; on my own birthday I
> splurge and have a small piece of the real thing. I just factor in
> those carbs as part of my meal plan, and even if my BGs run a little
> high, I know it's just temporary. (I maintain pretty tight control
> of my BGs at all other times.)
>
> Even if you had sugar-free icing, what would you put it on? The
> carbs in the unfrosted cake itself are usually pretty high due to
> the flour content, even if the cake is sugar-free. Many people
> think all a diabetic has to do is avoid sugar and he/she will be OK;
> not true! It's the carbs we have to watch, and sugar is just one
> source of carbohydrate. We can have sugar (not in unlimited
> amounts, of course) as long as those carbs are taken into
> consideration when planning our meals.
>
> So I guess my advice to you would be to make your hubby a "real"
> cake for his birthday, and let him celebrate a bit; his birthday
> only comes once a year. You can always give away the rest of the
> cake if you feel having it around would be too great a temptation
> for him.
>
> Hope this helps!
>
> Karen
> Type 2


Amen to that! Avoiding sugar used to be the way of thinking. The real
key is to make sure that you have the cake shortly after a meal - not a
couple hours afterwards. I try not to eat "treats" more than an hour
after a meal. If it's close enough to a meal, the rest of the meal can
minimize the "surge" in blood sugar after eating something sweet.

Do you realize a plain cake donut is only 25 grams of carbs, no more
than a slice of toast and much tastier? Although there isn't any fiber
to speak if - it's sure nice for an occasional treat instead of the
toast <rbg> One piece of commercially prepared chocolate cake with
icins is 35 grams of carbs! Most cakes really aren't that high in
carbs, according to this list: just make sure the piece isn't huge!

http://diabetes.about.com/cs/carbcentral/l/blcarbsC.htm

When I *know* I'm going to want dessert, I avoid starchy carbs at the
meal - I eat meat, salad, veggies. Then I've got plenty of carbs
"free" for my dessert!

Of course if hubby's on insulin, he can always "cover" the extra carbs,
can't he?

Sherry

> wrote in message
ups.com...
> Anyone got a decent sugar free (no splenda either) icing recipe?
> My husbands birthday is tomorrow!
> Thanks in advance,
> Nancy
>

I make a chocolate icing with
Swiss Miss Diet Cocoa Mix.

I add just enough hot water and a small amount of butter to the mix to make
a smooth paste.

Very low carbs and tastes great.

PJ

> wrote in message
ups.com...
> Anyone got a decent sugar free (no splenda either) icing recipe?
> My husbands birthday is tomorrow!
> Thanks in advance,
> Nancy
>

I make a chocolate icing with
Swiss Miss Diet Cocoa Mix.

I add just enough hot water and a small amount of butter to the mix to make
a smooth paste.

Very low carbs and tastes great.

PJ

Peanutjake wrote:
> I make a chocolate icing with
> Swiss Miss Diet Cocoa Mix.
>
> I add just enough hot water and a small amount of butter to the mix to make
> a smooth paste.
>
> Very low carbs and tastes great.

If I ever get around to it, I'm going to try my regular recipe,
substituting Splenda for the sugar. Who knows, it could work, but the
OP didn't want Splenda.
White Cloud Frosting
Cook 1 c milk with 6 T flour until very thick, cool
Cream together 1 cup butter with 1 cup sugar, until sugar melts
Add the cooled mixture to the creamed mixture plus 1 t vanilla extract
and beat well for a long time, at least 5 minutes. I don't know that it
will work with Splenda, I hope so, and it will still be carby, (one
thing at a time) I've always loved this stuff because it is so fluffy,
kind of like whipped cream but sweeter.
I did find out I could eat a regular sized cupcake with this frosting
made the regular way, my mom made some for my birthday so I wouldn't end
up with a whole cake I wasn't able to eat.

Peanutjake wrote:
> I make a chocolate icing with
> Swiss Miss Diet Cocoa Mix.
>
> I add just enough hot water and a small amount of butter to the mix to make
> a smooth paste.
>
> Very low carbs and tastes great.

If I ever get around to it, I'm going to try my regular recipe,
substituting Splenda for the sugar. Who knows, it could work, but the
OP didn't want Splenda.
White Cloud Frosting
Cook 1 c milk with 6 T flour until very thick, cool
Cream together 1 cup butter with 1 cup sugar, until sugar melts
Add the cooled mixture to the creamed mixture plus 1 t vanilla extract
and beat well for a long time, at least 5 minutes. I don't know that it
will work with Splenda, I hope so, and it will still be carby, (one
thing at a time) I've always loved this stuff because it is so fluffy,
kind of like whipped cream but sweeter.
I did find out I could eat a regular sized cupcake with this frosting
made the regular way, my mom made some for my birthday so I wouldn't end
up with a whole cake I wasn't able to eat.