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.

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    For the homemade Mascarpone recipe click here.

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

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