Gluten Free Sugar
Free Mocha Buttercream Icing
- 1 cup unsalted butter, softened
- 1 cup Dutch-processed cocoa powder
- 1 tsp gluten free vanilla extract
- 1/2 tsp instant espresso powder
- Blue Rose Icing Sugar Replacement – I started with ¾ cup
- 4-6 Tbsp water
With a
hand mixer, beat together the butter, cocoa powder, vanilla, espresso powder
and icing sugar replacement. When well blended, taste and see if you want to
add more icing sugar replacement – In the end I added about 1 cup of Icing
Sugar Replacement. Slowly add enough water to reach desired
consistency. You want the frosting to be stiff enough to hold its shape, but
soft enough to easily spread over the cake.
the image is a sample of Sugar Free Brownie with Sugar Free Mocha Buttercream Icing
