I receive lot’s of emails about sugar-free cakes. I will write another post with low-sugar or sugar-free celebration cake ideas. For now here is a recipe for fondant icing / sugarpaste / ready to roll icing.
I have tested all the natural sugars and sweeteners and these two are my favourite – Xylitol and Erythritol.
This information is not about healthy eating. This is for people who want to cut or reduce sugar from their diet but still want to enjoy celebrations with everyone else or have a special treat now and again. Some people have been able to embrace a sugar free diet and adapt their life easily. Other people find it a bit of a struggle. Everyone wants something sweet to eat now and again. These recipes are not meant for everyday eating!
I have been working with xylitol and erythritol. These come in a granular form which looks identical to sugar and can be found in supermarkets and whole food stores. Sugar can be substituted like for like with xylitol or erythritol in many baking recipes. If you are cutting sugar from your diet, you can gradually reduce the amount of sugar or sweetener in a recipe as your taste buds become accustomed to less sugar. Baking recipes can work with up to a third less sugar.
For this recipe you can use xylitol or Erythritol.
In the UK erythritol can be found as SukrinMelis. This is a sugar alcohol with 0 calories. More information about this product can be found here.
More information about xylitol can be found here. Xylitol is sold in most supermarkets in the UK as Total Sweet. This comes in granular form. This recipe requires it to be finely ground. A high speed blender is the best tool for this, if you can beg, borrow or steal a Thermomix, this would be perfect!
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.