![]() Your frosting will not get as thick if you use almond milk or soy milk. I normally use nonfat or 1% milk, but 2% or whole milk will also work. Milk - regular cow's milk works best with the instant pudding mix. Store brand cool whip will work just fine! Sugar-free cool whip – there is not a good substitute for cool whip, but you could use any variety (light, sugar-free, or regular). You can substitute any flavor that you’d like – chocolate, vanilla, cheesecake, pistachio, or banana cream. Vanilla pudding mix is also delicious, but it will give the icing a yellow tint. Sugar-free pudding mix – I use white chocolate flavor if I want to make a bright white icing. 8 oz sugar-free cool whip, thawed (regular-sized tub).1 small package sugar-free white chocolate instant pudding mix (1 oz).How to Make Chocolate Sugar-Free Frosting.You can also add food coloring to make it any color! Jump to: You can take this same base recipe and make many different flavors - whether you want vanilla or chocolate. While it doesn’t form a crust on the outside like a traditional buttercream, you can load it in a piping bag to make pretty cupcakes or decorate a cake. This easy recipe is thrown together with only 4 ingredients, and it only takes a few minutes to whip up a batch. In many cases, the icing on top of store-bought cupcakes can have more calories than the cake part! I love using this simple whipped frosting recipe to make lower-calorie frosting that I can enjoy guilt-free! Regular frosting is loaded in sugar, calories, and fat. This sugar-free frosting recipe is light, fluffy, and delicious! With only 2 g carbs and 20 calories per serving, this frosting is the perfect low-carb topping for cake, cupcakes, or cookies!
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