Here are a few suggestions for cake toppings. Please be aware that making good icing
without regular icing sugar can be challenging. However, if you prefer to keep it sugar-free: Where the recipe calls for “regular icing sugar,” you can substitute Finesse baking sweetener, stevia drops, or another sweetener. Experiment and discover what works best for you. Remember, any sugar reduction is good for your health.
Powdered Sugar Icing
1 dl SukrinMelis, 1 dl regular icing sugar, 1 egg white.
Cream Cheese Frosting
200 g plain cream cheese, 100 g SukrinMelis, 50 g regular icing sugar, 1 tsp vanilla sugar/vanilla powder.
Rich Cream Cheese Frosting
Using a hand mixer, beat 50 g room temperature butter with 35 g Finesse Baking sweetener (or 70 g SukrinMelis). Then mix in 150 g of plain cream cheese.
Chocolate Frosting
125 g room temperature butter, 80 g SukrinMelis, 30 g regular icing sugar, 2 tbsp cocoa powder, 1 tsp vanilla powder, 3 tbsp strong coffee. (Alternatively, a few drops of vanilla or chocolate stevia drops.)
Alternative Chocolate Frosting
200 g chocolate (sugar-free or 70%), 200 g coconut milk or cream. Heat the coconut milk/cream in a small saucepan until just before boiling. Remove from heat and stir in the chocolate until melted. Transfer the mixture to a bowl and let it cool. Whip the chocolate with a hand mixer.
Buttercream
130 g room temperature butter, 80 g SukrinMelis, 40 g regular icing sugar, 2 tsp vanilla sugar/vanilla powder, 1–2 tbsp milk.
Whipped Cream
Whip 3 dl double cream until stiff, adding 1–2 tbsp SukrinMelis.