Splenda Chocolate Buttercream Frosting is a tasty and sugar free way to ice or frost your bakery treats using Splenda sugar substitute.
Splenda Chocolate Buttercream Frosting
by Sue Lau | Palatable Pastime
8.22.14
I put this together after looking at an old recipe I had for chocolate buttercream frosting that used sugar, as well as incorporating some tips for creamier frosting that I have learned since that time.
Making this from scratch is much easier and more economical than shopping for sugar-free frosting. I have noticed the main brand for that has started to reduce the variety of offerings anyway, so it is a good time to be less codependent on corporations for our food and put it back in the kitchen where responsibility belongs.
This turned out even better than I expected! Not too sweet with a deep rich chocolaty flavor. I dare say I will never bother buying a tub of the other frosting again. I did use a cake mix this time, but I will go for a scratch mix on that next time. I always did like the flour conditioners they put into cake mixes which make them so delightfully soft and tender, but I noticed the types of those in sugar free are disappearing as well. Maybe nobody cares about sugar free?
I find that hard to believe. But in any case, if no one bothers to try this recipe it will be a loss to the world, because it is good, and I doubt many could tell the difference between this frosting and any other made from scratch, but I am posting this anyway, if only for myself, and the bucket loads of people I am sure will enjoy this.
Forgive the mundane photos- I don’t do sweets that often (being diabetic) so my cake decorating skills are a bit rusty. They did taste better than they looked. Ha!
This batch makes enough for 1 cake mix if you don’t go all bakery mountains of frosting on the cupcakes. If you want them really tall and decorated, I suggest making two batches of this, as the yield is just one cup. But for general purposes, one batch is fine.
Cheers-
~Sue
Splenda Chocolate Buttercream Frosting
Ingredients:
- 1 stick (8 tablespoons) unsalted butter, softened to room temp
- 3/4 cup unsweetened cocoa, sifted
- 1/2 cup Splenda granular, sifted as well
- 1 tablespoon agave nectar
- 3 tablespoons half and half
- 1 tablespoon vanilla extract
Method:
- Place softened butter into a mixing bowl and stir in the sifted cocoa and Splenda. Sift them both well and discard any clumps (or it makes your frosting gritty.)
- Whisk in the agave nectar, half and half, and the vanilla until smooth and creamy.
- Use to frost/ice cake, cupcakes, etc.
Recipe from palatablepastime.com
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Way off on the sweetener, took another full cup of splenda just to make it palatable
This just shows the differences in taste some people have. I don’t like my frostings to be too-too sweet, and find the sweetener amount to be just enough. I did make this and eat it, as did many other people with no complaint. I’m sorry it didn’t work out to your liking. I hope you find my other recipes more to your taste! And thanks for being honest. I do appreciate that. ~s
Funny reading the previous comment as I think this frosting tastes way too sweet. Next time I’m going to fold in some freshly whipped whipping cream.
It’s a thought but won’t be as stable. keep it refrigerated if you do. The taste is fine for me (looks like I am between the two extremes of taste) but if I thought it were too sweet, I’d add a pinch or two of salt. Then if that wasn’t enough, I’d adjust it by adding in a bit of sifted cornstarch and butter, adding in a touch more cocoa as needed until it suited my preferences. But thanks for trying the recipe and I hope you can work out the customized nature of it so it can be a keeper for you.
Can you leave out the agave nectar? Just wondering