Yes sugar-free fondant icing!
For information about sugar-free celebration cakes or sweeteners, please visit Sugar-free celebration cakes.
This recipe does work out quite expensive. You could make a sugar-free cake and cover it with normal fondant icing and peel this off before eating but if you really want to eat the icing then try this.
I have found shop bought marshmallows give a better result for this icing. Homemade marshmallow does not stretch as much and can crumble. I find Sainsburys sugar-free marshmallows work really well.
For a vegetarian or vegan icing, I can’t find sugar-free vegetarian marshmallows so I use Freedom Mallows and add SukrinMelis or xylitol to this for a low-sugar icing.
Recipe – To cover an 8 inch cake and board.
450g sugar free marshmallows
900g powdered xylitol or SukrinMelis
A few drops of vanilla (optional)
Place the xylitol into a food processor and blitz until powdered.
Sieve the xylitol into a large mixing bowl. A food mixer would be ideal.
Place the marshmallows into a heatproof bowl and place over a saucepan of water. Ensure the water does not touch the bowl.
Heat the water then turn down the heat. Stir the marshmallows until melted.
Once melted, scrape the marshmallow into the xylitol and stir together with 1 tablespoon of cooled, boiled water. This can be done in a food mixer. Once combined, place in an airtight freezer bag and leave for a few hours to set.
Prepare your cake ready for covering with fondant. Lightly knead your icing.
Dust your worktop with powdered xylitol and roll out your icing.
Cover your cake with the icing, first smooth over the top before smoothing the icing to the sides of your cake. Trim the icing around the bottom of the cake. If your xylitol is quite grainy it will show in the finished icing as shown here.