Title: Chocolate Buttercream Frosting
Categories: Diabetic Frosting Chocolate
Yield: 1 Cup
| 1/2 | c | Fructose |
| 3 | tb | Skim milk |
| 2 | tb | Cornstarch |
| 2 | tb | Unsweetened cocoa powder |
| 1 | lg | Egg yolk |
| 1/2 | ts | Vanilla extract |
| 1/2 | ts | Salt - optional |
| 4 | tb | Cold unsalted butter |
| 4 | tb | Cold margarine |
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.