Chocolate Buttercream Frosting from Healthy Diabetic Recipes

Chocolate Buttercream Frosting from Healthy Diabetic Recipes
Kitchen Collection

If you are unsure whether this Chocolate Buttercream Frosting recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.



“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
~ Waverly Root (1903-1982)


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Chocolate Buttercream Frosting Recipe


Recipe 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

 

Recipe 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.

Servings: 1






When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress
~ Gelett Burgess, 'Look Eleven Years Younger' (1937).


 

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Important Note: This Chocolate Buttercream Frosting recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Chocolate Buttercream Frosting recipe is located in our Cake Recipes section.

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This Chocolate Buttercream Frosting Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.