It's Monday! 01/25/2021

 Good morning!! Waking up to alert that we're under a Level One snow emergency here with the schools taking a calamity day. Odd morning so far, trying to get my day planned out and so much to do, it's hard to decide what the priorities and needs are.

Today, I want to get the cake made for hubby. I plan to make it sugar free, but I want to add elements to make it fun and tasty. I plan to use the Pillsbury Sugar Free Devils Food cake mix for the cake. I will more than likely be adding a mousse and frosting or ganache. This, I haven't decided so I will probably be updating this post throughout the day on my progress.

Here's the cake update! Hubster decided just a simple frosting, which I made an American Buttercream sugar free. Of course I had to double, you know, gotta have that thick layer and outer frosting!

My Reduced Sugar American Buttercream

This is a full recipe, but can be halved:

4 sticks unsalted butter (you can use salted but omit adding the salt listed below)

7-8 cups SIFTED powdered sugar*

1/4 teaspoon salt (again, omit if using salted butter)

2-4 Tablespoons of heavy whipping cream or milk (I use whole milk made from powdered milk)

3/4 cup unsweetened cocoa or Dutch processed unsweetened

2 teaspoons vanilla

Beat butter and sugar until smooth. Add remaining ingredients. Start with a lower amount of milk until you reach consistency of a shiny frosting. More sugar can be added if needed. Allow to set for several hours or until next day for flavors to "cure".

* The reduced sugar powdered sugar I use is something I create myself. I use equal amounts of regular powdered sugar, Swerve or Splenda powdered sugar and Now Erythritol powdered sugar.

I make my regular sugar similar to this using whatever sugars I have on hand at the time. Equal parts granular sugar, Splenda or Swerve, Xylitol, Erythritol.

I started mixing my own sugars as we found that even after the baked products had rested a day or so, there still seemed to be a bit of an odd aftertaste. The blending helps to reduce the overall sweetness as well as decreases the residual aftertaste. To be honest, my dad, who has been a diabetic for years, is not enamored with my blended sugars. My husband prefers them, and its what I use since he likes it.

Okay all, going to enjoy dinner with the family. Have a great evening and God Bless!!