Saturday, October 22, 2011

Icings

I had this tagged onto the end of a bun recipe post and then decided it merits it's own separate post. So here they are, my recipes for sugar free bun and cake icings. 


As I find more or come up with them I'll add them to this post with the relevant book references or website links. 
  
Faux-chocolate buttercream
100 g of diabetic chocolate,
2-3 generous tbsp butter.

Break up the chocolate and melt it in a heatproof bowl over a saucepan of simmering water. Once melted add the butter, stir through until it has melted and the mixture begins to thicken.
Remove the bowl from the heat and put it on top of a tea towel. 
Spoon the mixture on top of each of the cupcakes and smooth out with a spatula if desired or leave it in the fridge to set overnight and then pipe on with a piping bag. If you pipe this though you'll only be able to decorate maybe 5 or 6 buns, so this is something if you really want to go all out and impress your friends. Additionally decorate with any red currents or berries you might have left over. 


Yummy chocolate drizzle
Diabetic or other sugar free chocolate. 
1 tbsp butter,
Sprinkling of cocoa powder.


Melt the chocolate and butter together then add the sprinkling of cocoa powder if you think it's too sweet. Drizzle liberally over the buns and leave for 20 minutes to set. 


It's worth mentioning do not eat all the iced buns yourself in one sitting if you use the diabetic chocolate! To put it politely you'll be spending a lot of time in the bathroom if you too much of this type of chocolate. 


Ground almond buttercream
I have to say this one turned out so much better than I anticipated. Very yummy. Very easy to make! 


Melt butter in a heat proof bowl, stir in 1 tsp of cocoa powder and a liberal dollop of honey to sweeten. Once the mixture has taken on a goldeny syrupy texture start stirring in ground almonds until it turns into a spreadable icing. Or: leave it in the fridge for 20-30 minutes to set, then treat like buttercream and pipe onto the cupcakes. 






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