Simplistic sugar-free peaches and cream cake topping

Gin Lee

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Sugar-free peaches and cream/ basic sugar-free white cake/Gin Lee

Simplistic sugar-free peaches and cream cake topping

This article is the second part of my homemade basic sugar-free white cake article. So, if you haven't read that article yet, you might want to head over to read it, prior to reading this article. In this article I will be walking you through how I make my peaches and cream topping for that particular cake recipe.

Even though I won't be adding my basic sugar-free white cake recipe to this article, the photos included here are of that particular cake that I prepared earlier today. Both the cake and the cake topping are completely sugar-free and dairy-free. The two main ingredients (for the cream) are dairy-free butter and Splenda.

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Sugar-free peaches and cream/ basic sugar-free white cake/Gin Lee

Sugar-free cream topping

Ingredients:

  • 1 cup (2 sticks) of softened, non-dairy butter
  • 4 cups white granulated Splenda
  • 2 tablespoons of water
  • 1 teaspoon of pure vanilla extract
  • 4-6 cups fresh peaches, peeled, sliced, and chopped in bite-sized chunks
  • 2 tablespoons of ground cinnamon (optional)
  • 1 cup of Splenda (optional)

Instructions:

First, add the Splenda to a blender or food processor, and pulse it for a few minutes. Doing this will make the Splenda powdered. This is the technique that I also do, to make homemade sugar-free powdered sugar.

Now, add the softened non-dairy butter to a bowl and whip it with a whisk or mixer for about a minute and a half, until it turns creamy. Slowly add in the processed powdered Splenda. Mix until all the ingredients are completely blended together well, then blend for another two minutes. Add the two tablespoons of water and the pure vanilla extract; mix for one minute more.

If you haven't already done so, peel, slice, and cut the peaches into bite-sized chunks. At this point, I added six cups of fresh peaches to a large bowl, then added cinnamon, Splenda, and stirred to incorporate the ingredients well.

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Adding the peaches on top of the cake/Gin Lee

Finally, I added the prepared peach mixture on top of the basic sugar-free white cake, then added spoonfuls of the cream topping over the peaches and used a spatula to spread the topping evenly over the cake.

https://img.particlenews.com/image.php?url=2jZUek_0h0iIYsZ00
Sugar-free peaches and cream/ basic sugar-free white cake/Gin Lee

I added the peaches and cream topping while my cake was still lukewarm, so my cream melted just a little. Then I placed a lid over my cake pan and transferred the cake to the refrigerator.

https://img.particlenews.com/image.php?url=2687Bh_0h0iIYsZ00
Sugar-free peaches and cream/ basic sugar-free white cake/Gin Lee

The end results are deliciously amazing!

Note:

To make a strawberry and cream topping, follow the above instructions and use the same ingredients for my cream recipe. Then substitute sliced strawberries in place of the peaches. To make additional fruit flavored toppings, do the same, by changing one type of fruit for another.

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It is within my mission to ensure that readers will receive original and valuable news content. The content will be written about a large variety of topics. I find my inspiration in the art of design, illustrations, as well as writing content for viewers like you! As an author, designer, artist, animal rescuer, food blogger, organic gardener, freelance journalist, and contributor, I strive to encourage my readers to learn about topics that they may not be fluent in, as well as share my common knowledge about important elements of interest. Because, as circumstances have it, I do live in an extraordinarily rural area, of which I'm proud to profess. Writing for NewsBreak is an enlightened and enjoyable experience. It's been a collection of milestones for me. Concurrently, you (as well as I) have touched base on so many news levels, and we have all learned from the research I've done on a variety of topics. Although this is just a small token of my appreciation to all of my readers and followers, I want to say with a happy heart, and my arms wide open- Thank you for being you! And thank you for liking, subscribing, and following me! It means more to me than mere words can say! Addressing the rudeness in the room (in a way of speaking). Rudeness and hatefulness is why I turn the comments off on the articles in which I write. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking, and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. I don't have the comments turned off because I can't handle ill manners. I turn them off because I do have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Sometimes I get busy and I don't get to turn off the comment notifications until a few hours have passed. This is why sometimes a few comments squeak through. I apologize to those of you who generally are very sweet and I also apologize to my followers who have been a witness to others being rude and malicious. I hope that as my followers, you'll be understanding of the measures that I have to take. Please be kind to one another.

Hickory Ridge, AR
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