French Cream Frosting Made With Splenda
1 9X13 CAKE
30 MIN TOTAL WITH COOLING
This is a great frosting for Diabetics. It can be used for icing cakes and decorating.
5 Tbls Flour
1 1/2 Cup Milk
1/2 Tsp Vanilla
3/4 Cup Butter
3/4 Cup Crisco
1 1/4 Cup SplendaCombine -
Flour, Milk and Vanilla
Cook until thick and smooth
Cool in Fridge
When cool put in mixing bowl and add -
Butter, Crisco, and Splenda
Beat until double in bulk or fluffy-
Refrigerate to stiffen to decorate with
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make, bake, decorate......what else do you need?
Last edited by 2sdae; May23rd, 2008 at 11:31 AM.
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