Friday, April 9, 2010

Chocolate Frosting & Cream Cheese Frosting

My dad, cousin Sandy, and brother Tommy

Chocolate Frosting

2 ounce Unsweetened Chocolate
1/3 cup heavy Cream
8tablespoons softened unsalted butter
6 packets sugar Substitute
1 tablespoon unsweetened Cocoa Powder
1 teaspoon Vanilla & chocolate extract

Melt the chocolate in the double boiler.
Let cool a bit Whisk in cream. Put back on stove, heat to medium.
Beat in the butter, sugar substitute and cocoa powder. Stir in both the chocolate and vanilla extracts. The icing will become smooth and fluffy.
3.5 grams of carbohydrates per serving.

Cream Cheese Frosting
2-8 oz packages cream cheese or Neufchatel 1/3 less fat cheese
1/2 cup to 3/4 cup Splenda powdered
1/8 to 1/4 teaspoon pure stevia extract
1 stick unsalted butter

Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.

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