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how to reduce the carbs (per portion) in a store-bought pre-made chocolate frosting (helpful 4 pre-diabetics)...
on May 21, 2014
Albertsons had these on sale this week for $1 each and I bought them on the challenge of attempting to convert a pre-made high sugar frosting into one kinder to my blood sugar. Out of the canister the frosting is thick, dark and delicious looking but all I tasted initially was sweet with a hint of chocolate, as sugar is the first ingredient listed. To obtain an authentic deep chocolate flavor and tone down the sweet, I melted 3 bars of 3.5 oz Lindt 90% chocolate with maybe a stick and a half or so of unsalted butter in the microwave for about one minute, watching the mixture carefully as chocolate burns very easily. With the butter melted but with still a few chunks of chocolate, I hand-stirred the chocolate/butter mixture until well combined and slightly cooled and then mixed it into the pre-made frosting, stirring it all together. This about doubled the total frosting quantity, significantly toned down the sweetness, and gave me a frosting that tasted chocolate-y enough for my palate. The thickness is good and it's now chilling in the fridge and I expect it will be even thicker tomorrow. I tried about a tablespoon on a reduced sugar, reduced carb chocolate cupcake that I made from a cake mix and it tasted very good. Based on taste, I estimate (very roughly) that I reduced the carb count by approximately 1/4 to 1/3, as now the frosting is somewhat sweet as compared to my initial sugar coma tasting. Combining this technique with a small portion size (a tablespoon or so) will reduce the carbs per portion and significantly improve the flavor, given the addition of the chocolate and the butter. The frosting can be whipped (if you want an airier textured frosting) or frozen for later use. Enjoy.
P.S. Smart box cake and pre-made icing manufacturers could make a fortune by simply re-configuring their products for a reduced sugar line which they could promote as healthier, since excess sugar only adds empty calories and overwhelms the flavor of the finished product. Until they get with the program, we consumers will just have to make healthier alterations ourselves, using their products as a base which we convert into healthier versions of the overly sweet originals.