Looking for a low glycemic powdered sugar recipe?
Tired of good old 10x confectioner sugar? We can’t seem to get away from sugary sweet frostings that coat everything. Powdered sugar rules the American buttercream. The Swiss or Italian buttercream makes a great option if you eat eggs. But what if you are vegan or dairy-free? How can you make your frostings low glycemic?
At first, I found it easier to create for chocolate. The strong caramel flavor of the coconut palm sugar complements chocolate well. People tend to transition well with it. But they don’t accept it as much with flavors like vanilla or lemon.
That’s where the maple powdered sugar comes into play. Even though palm sugar is lower on the glycemic index than maple sugar (35 for palm, 54 for maple), it still is ower than white sugar, which is what you will find in regular powdered sugar. Both palm sugar and maple sugar technically fall in the “low glycemic” bracket because they are under 56 on the GI.
Once you make the powdered sugar you can use it just as you would regular powdered sugar. Give it a try!
How to Make Low Glycemic Powdered Sugar
- 1 cup maple sugar
- 2 tbsp arrowroot
- 1 cup coconut palm sugar
- 1 tbsp arrowroot
- Place maple sugar and arrowroot OR the palm sugar and arrowroot in the grain processor of a Vitamix and blend until superfine.
- Store in an airtight container.
- Use as you would regular powdered sugar.
- Once you make frosting with this sugar, you will need to refrigerate it after a couple of days. The sugars may start to break down in warmer temperatures.
- I find the maple sugar recipe works better for lighter icings. Give it a try and see what you think!
Want to know how to use this in low glycemic vegan frosting?
Check out my Cinnamon Vegan “Buttercream” Recipe: low glycemic! Once you go low glycemic you’ll never go back!
If you’re interested in more recipes like this, sign up for my email list. You’ll get recipes, videos and a preview of my cookbook. 🙂