Creamy Dreamy Easy Diabetic Friendly Frosting Recipes

Steps:

• 1. Creamy, Dreamy, & Easy 'Diabetic-Friendly' Frosting & Fruit Dip Too! Recipe will Frost/serve:(1)-9" x 13" layer cake,(2)layer cake,(1)9" x 13" pan of brownies, or 24 + cupcakes. OR make 2-3 cups fruit dip.
• 2. In medium mixing bowl using electric mixer on low; whip cream cheese until smooth. Add almond extract or choose your favorite flavor (Optional).
• 3. Add a cup of whipped topping and 1 Tbsp. dry pudding mix until well mixed.
• 4. Continue to combine by alternating whipped topping with dry pudding mix while mixing with mixer on low speed until all ingredients are used and mixture is well combined, creamy and desired consistency. (Mixture will thicken as dry instant pudding is added to whipped topping/cream-cheese mixture, so alternating is recommended).
• 5. Refrigerate frosting until cake, cupcakes or brownies are completely cooled and ready for frosting. *As always, refrigerate and cover any cream-cheese frosting items including any leftovers. *Makes a very good fruit-dip too!

Steps:

• 1. 1.) In medium saucepan, mix water, dry milk, and flour. 2.) Cook over medium heat until thick, stirring constantly. 3.) Remove from heat, place saucepan in cool water, and stir until cool. 4.) In medium mixing bowl, with electric mixer, cream butter, margarine, and sugar substitute together until fluffy. 5.) Add cooled sauce, 1 tablespoon at time, to margarine while beating. 6.) Beat in vanilla at high speed, until blended. 7.) Refrigerate until ready to use.

Steps:

• Put all ingredients in a mixing bowl. Using electric mixer at low speed, mix til pudding is dissolved. Increase speed and whip until it is spreading consistency.

Steps:

• In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
• In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

Steps:

• In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
• In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
• Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer-set a timer!). Use immediately.