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Sunday, July 10, 2011

Low-Carb Mascarpone Icing

Low-Carb Mascarpone Icing:

  • 6 Tbs. (3/4 stick) unsalted butter, at room temperature
  • 1⁄4 cups Ideal bulk sweetener (not the packages)
  • 2 tbsp. Erythritol, powdered
  • 1 tsp. grated lemon zest  OR 1/2 tsp. vanilla extract (or other flavoring of choice)
  • 1 tbsp. sugar free syrup of choice
  • 1/4 tsp. Glucomanan
  • 5 oz.  mascarpone or low-fat cream cheese, at room temperature


    With an electric mixer, beat together the butter and sweeteners until light and fluffy. Stir in the lemon zest/vanilla. Slowly sprinkle in the glucomanan (it’s more like dusting it in while the mixer is running, so no lumps form!) Then add mascarpone  and beat until blended.
    You can frost with this straight away. The frosting will harden in the refrigerator some, but it holds up well at room temperature.

    If you like your icing sweeter, add another tablespoon of erythritol!

    The icing in the photo is at room temp, never chilled.



    For the homemade Mascarpone recipe click here.

    For the low-carb, gluten-free cupcake recipe, click here.

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    1. Do you think there is a different sweetener that could replace the Ideal? Xylitol and stevia do not agree with me. I can do erythritol and am looking into "Just Like Sugar." Perhaps all erythritol?

    2. It would be an experiment for sure. I have not tried it differently than stated in the recipe.

      I know that all erythritol would likely give you too much of a cooling effect and will recrystalize, which is not very pleasing texturally. It gets gritty when it does that. Bulk Splenda would probably work the same as the Ideal though.


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