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  Recipe Home » Diabetic » Chocolate Buttercream Frosting
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  Chocolate Buttercream Frosting
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 178
Ingredients:
1/2 cup Fructose
3 tbsp Skim milk
2 tbsp Cornstarch
2 tbsp Unsweetened cocoa powder
1 large Egg yolk
1/2 tsp Vanilla extract
1/2 tsp Salt - optional
4 tbsp Cold unsalted butter
4 tbsp Cold margarine
Instructions:
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders
Polin, Ph. D., and Frances Towner Giedt, copyright 1993, ISBN
#0-553-08760-6. Formatted into MM by Ursula R. Taylor.
In a small saucepan, combine fructose, milk, cornstarch, and cocoa
powder. Bring to a boil, stirring constantly. Remove from heat and
stir until smooth and thick, about 3 minutes.
Using an electric mixer, beat egg yolk, vanilla, and salt. Add
chocolate mixture; beat until smooth. Add butter and margarine, 1
tbsp. at a time, beating after each addition until frosting has
consistency of whipped butter. Use to frost one cake; refrigerate
until ready to serve.
Makes about 1 cup; 16 servings.
Per serving: calories - 96, protein - trace, carbohydrate - 10 g,
fat - 6 g, calories from fat - 56%, dietary fiber - trace,
cholesterol - trace, sodium - 5otassium- 41 mg. Joslin Exchanges: 1
bread/starch and 1 fat.
VARIATION: Mocha Buttercram Frosting
Decrease skim milk to 2 tbsp. and cocoa powder to 1 tbsp. Add 1
heaped tsp. instanat coffee dissolved in 1 tbsp. boiling water to
chocolate mixture.
Makes about 1 cup; 16 servings.
Per serving: calories - 42, protein = trace, carbohydrate - 6 g,
fat - 2 g, calories from fat - 32%, dietary fiber - trace,
cholesterol - 16 mg, sodium - 77 mg, potassium - 41 mg. Joslin
Exchanges: 1/2 bread/starch.
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