Gluten Free, Sugar Free Mocha Buttercream Icing

I had to come up with a wonderful tasting sugar free icing to go with my Sugar Free Brownies.  Here it is:

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

Upcoming Tradeshow!

I will be at  a tradeshow supporting the Senchuck Mustangs Hockey Team
The tradeshow is being held at Affinity Place in Estevan Saskatchewan.

I am not able to bring any premade baking with me, but I will have mixes, as well as samples.
Be sure to stop by and say hi!

Low Sugar, Low Fat and Gluten Free Eggnog

Personally, I love this eggnog recipe for baking with.

Ingredients
3 large eggs
3 large egg whites
5 1/2 cup(s) low-fat milk
1/4 cup Fructevia, Steviva Brand Stevia Blend or a tiny dash Steviva Brand Stevia Powder
1 tablespoon guar gum or xanthan gum
1/8 teaspoon Salt
2 tablespoon(s) vanilla
1/2 teaspoon(s) (plus additional for sprinkling) ground nutmeg
1/3 cup(s) dark rum (optional)

Directions

1. In bowl, with whisk, beat eggs and egg whites until blended; set aside. In heavy 4-quart saucepan, with heat-safe spatula, mix 4 cups milk with Fructevia, Steviva Brand Stevia Blend or a tiny dash Steviva Brand Stevia Powder, guar gum or xanthan gum, and 1/8 teaspoon salt. Cook on medium-high until mixture boils and thickens slightly, stirring constantly. Boil 1 minute. Remove saucepan from heat.

2. Gradually whisk 1/2 cup simmering milk mixture into eggs; pour egg mixture back into milk in saucepan, whisking constantly, to make custard.

3. Pour custard into large bowl; stir in vanilla, nutmeg, rum, if using, and remaining 1 1/2 cups milk. Cover and refrigerate until well chilled, at least 6 hours or up to 2 days. Sprinkle eggnog with nutmeg to serve. 

This image and recipe were adapted from: http://recipes.steviva.com/recipe/holiday-eggnog-low-sugar,-low-fat-and-gluten-free

Welcome to my blog page

Welcome to the Blue Rose Gluten Free Blog Page.

I'm planning on using this page for posting recipes and other links that want to include on my website.

Feel free to follow me on facebook at: facebook.com/BlueRoseGlutenFreeBaking/
Or check out my webpage at: Blue Rose Gluten Free Baking
Or send me a message using the Contact Me link to the right of this page.

All mixes and baking that I do are gluten free, and often also dairy and nut free.  I have also created a gluten-free sugar-free line made with all natural diabetic safe sugar replacements.  You can see these mixes at bluerosebaking.com/sugarFreeMixes.html