Low Sugar Frosting with Flavor Variations

This is what I make when I bake cupcakes (or cake). I always want them slathered in frosting because I love frosting, SO MUCH.  But then I think about how it's basically pure sugar (so good) and I'm like "Oh yeah, that makes me feel like passing out an hour later and for the rest of the day. Shoot...".  And yet I till want it.

I have this weird blood sugar thing where if I eat some sugar in the morning, during the day I get reeeeeally weak and shaky.  It's not so bad if I eat sugar at night because I'm in bed like a kid sliding into base before I can feel any effects. I just know that sugar and I are like a fish and a bird that really want to be together, but its just not happening.

But this awesome recipe is one of the sneaky ways I've ensured that I'll be able to have my cake and eat it too and not feel sick later. Also no weird stevia aftertaste because of the succanat.

It's super versatile! Use it by itself as is, or as a base for other sauces and spreads.

1. Make the Powdered Sugar:  You will need a machine for fine grinding. (I use a coffee grinder).

• Powdered Stevia
• Succanat

In a one-to-one ratio, grind it to a fine powder until you can get about a cup. sometimes this can take awhile if using a small grinder.  Put it all into one container and shake/stir to blend the sugars together. Your powdered sugar will look brown because of the succanat. 

      2.  Make the Frosting/ Sauce:

• 1 Cup of the above powdered sugar
• 1/4 tsp. xanthum gum.
• 1 cup cottage cheese
• 2 Tbs. organic whipped butter
• 1/2 tsp. vanilla extract
• 1 Tbs. Almond milk as needed

Method ~
Combine the powdered sugar and xanthum gum and set aside. In a saucepan, melt the cottage cheese on medium heat, stirring occasionally. Once the bits of cheese are all melted, add the vanilla. turn off the heat and add the butter, stirring till melted in. Now sift in the sugar mixture. Only add the milk if you want it thinner. That's it! So simple.

Variations:
There are so many! You can make it a cinnamon frosting if making pumpkin cupcakes, or add in any other extracts you desire; lemon, coconut, maple, you get the idea.
For chocolate frosting, add 1 Tbs. unsweetened cocoa powder to the sugar, and 1/4 Cup chocolate chips in place of the butter.