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Post by barbogold on Sept 11, 2007 14:41:17 GMT -8
MOCHA CREAM FROSTING 1 cup heavy cream 1 teaspoon instant coffee powder, crushed 1/3 cup granular Splenda or equivalent liquid Splenda 1/4 cup cocoa, sifted
Pour the cream into a medium, deep mixing bowl. Add the instant coffee powder and stir until dissolved; add Splenda. With a wire whisk, whip the cream until it just starts to thicken. Slowly blend in the cocoa and whisk just a few seconds until thick. It will thicken very quickly so don't over beat. Use to frost cake or serve as a whipped topping over cake. Store frosting and frosted cake in refrigerator.
Makes enough to frost and fill an 8-inch round layer cake or 8-10 servings
With granular Splenda: Per 1/8 recipe: 113 Calories; 11g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs Per 1/10 recipe: 91 Calories; 9g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
With liquid Splenda: Per 1/8 recipe: 109 Calories; 11g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs Per 1/10 recipe: 87 Calories; 9g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
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