Cream Cheese Frosting Using Canderel

~ Tandy

A while back I was contracted by a PR company to do 5 blog posts for Canderel. These posts formed part of a campaign which I hope was successful for the brand. Given that my blog is all about sucrose free cooking and baking I found these posts a pleasure to do. I do not usually use Canderel in my recipes as I prefer to use fructose. However, I am not adverse to using any sucrose substitute as long as it works. One of the hardest things to substitute is icing sugar in terms of texture. It has made icing a cake quite a challenge in my baking and more often than not I tend to melt some Canderel dark chocolate and pour it over my cakes to ice them. When the new PR agency for Canderel sent me a hamper to try out it contained sachets of the Canderel Vanilla, a sucralose based product. For those of you who are not aware, sucralose is sucrose based but this is a good alternative for people on a sugar restricted diet. I decided to use the Canderel vanilla in a recipe provided to me by the PR company. The recipe for cream cheese frosting was the icing for red velvet cupcakes. As I was baking a cake the same weekend as wanting to test the recipe, I decided to use it to ice my cake with, rather than bake cupcakes. The original recipe called for Canderel Yellow but I used Canderel Vanilla instead. It left lovely flecks of vanilla in the frosting and it melded into a beautiful flavour over the few days we ate the cake.

Olive Oil Cake with a Cream Cheese Frosting
Olive Oil Cake with a Cream Cheese Frosting
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Cream Cheese Frosting

Recipe Category: Baking
All Rights Reserved: Recipe adapted from Canderel

Ingredients

  • 150 g good quality cream cheese
  • 37 g butter
  • 2.5 mls vanilla extract
  • 18 g Icing Sugar – I used Canderel Vanilla

Method

  • Place the cream cheese, butter and vanilla into a mixing bowl
  • Beat until completely mixed and smooth
  • Add the icing sugar and beat until the sugar has been completely incorporated and the frosting is smooth
  • Use a piping bag or palette knife to ice your cakes or cupcakes

Notes

The Canderel vanilla was perfect for this frosting and showed off the beautiful specks of vanilla in the sugar replacement

Click on the links for conversions and notes.

Disclosure: I was sent the Canderel products to use at home and try a recipe provided to me. I was not requested to write a blog post about the product. The recipe has been published with permission from Gullan & Gullan. This post is in line with my blogging policy.

What I blogged:

Lavender and Lime Signature
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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

39 thoughts on “Cream Cheese Frosting Using Canderel”

  1. This is my favourite cupcake or cake topping of all time. LOVE it!! But it’s got to be made right and taste like cream cheese. Can’t wait to try this out. Yum!

    Reply

  2. I find the Canderel sugars to be super sweet so I like the fact that you need to use so much less. I haven’t heard about the vanilla variant. I must look out for it in the shop! 😉 xx

    Reply
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