Comments on: Buttery Vanilla Cream Cheese Icing

By: elviira

elviira — Fri, 08 Feb 2013 06:54:35 +0000

In reply to Clint.

Hi Clint, I’ve used usually 1/4 – 1/3 cup (60 – 80 ml) heavy cream. After chilling, I’ve added the whole combination of cream and erythritol to the rest of the icing and beat vigorously.

Another, simpler option is to replace part of the powdered erythritol with stevia. I’ve usually used 3/4 cup (180 ml) powdered erythritol and 20 drops stevia. This also guarantees that the erythritol dissolves in the icing and doesn’t feel gritty in the mouth.

By: Clint

Clint — Fri, 08 Feb 2013 00:10:20 +0000

How much hot heavy cream do I dissolve the 2 cups of powdered erythritol in? Once they are combined and chilled, how much do I then mix with the other ingredients?

By: elviira

elviira — Sat, 15 Dec 2012 06:55:08 +0000

In reply to Tom Henrey.

Tom, now I’m a bit confused. I don’t use xylitol. This blog post doesn’t even mention xylitol. But thanks for letting me know.

I use erythritol, which doesn’t have any effective carbs, just 20 kcal per 100 grams. Erythritol is also good for teeth and it doesn’t cause upset stomach that easily, like xylitol does for some people.

By: Tom Henrey

Tom Henrey — Sat, 15 Dec 2012 05:20:28 +0000

I don’t know where you got your carb count from but Xylitol is 4carbs per teaspoon. If you do the math thats 96 teaspoons in 2 cups x4 = 384 carbs, just in Xylitol. Just thought you should know.
Cheers,

Tom.