As I mentioned in my previous post, I made an awesome chocolate zucchini cake. Unfortunately, I ran out of icing sugar so I tried a homemade version in this recipe for low-fat chocolate icing. I don’t think I was able to grind my sugar enough using my blender. I’ve had it for a few years so maybe I need to sharpen the blades or something. I used the first recipe I came across but I should have known better. America’s Test Kitchen has video on YouTube which used this formula – 1 cup of white sugar to 1 tsp cornstarch and after grinding, strain through a sieve. I’ve included this recipe below. Texture wise, in the sugar I made you could feel a few of the larger sugar granules. You can see the graininess in the cake pic. 😦 Taste wise, the resulting chocolate icing was pretty decent. A little sweet but a nice compliment to the not too sweet cake. I would definitely make it again, using store bought icing sugar!
Low-fat Chocolate Icing
Yield: 2 cups
- 3 1/2 cups powdered sugar
- 1/2 cup cocoa
- 7 tablespoons one-percent milk
- 2 tablespoons unsalted butter, softened
- 1 ounce bittersweet chocolate, melted
- 1 teaspoon vanilla
Instructions:
Combine the powdered sugar and cocoa together in the food processor and pulse a few times to combine. Add the milk, butter, melted chocolate, and vanilla, and process until smooth.
Homemade Icing Sugar
(powdered sugar/confectioners sugar)
1 cup of granulated sugar
1 tsp of cornstarch
Grind in a blender or spice grinder until it is transformed into a fine powder, at least one minute. Pass the mixture through a fine sieve to remove any larger sugar granules. Measure and use as needed.
Heather's Homemade 