Ingredients

1/2 C. fructose
3 Tbsp. skim milk
2 Tbsp. cornstarch
2 Tbsp. unsweetened cocoa powder
1 large egg yolk
1/2 tsp. vanilla extract
1/2 tsp. salt (optional)
4 Tbsp. cold unsalted butter
4 Tbsp. cold margarine

Cooking Instructions

In a small saucepan, combine fructose, milk, cornstarch, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat and stir until smooth and thick, about 3 minutes. Using an electric mixer, beat egg yolk, vanilla, and salt. Add chocolate mixture; beat until smooth. Add butter and margarine, 1 Tbls. at a time, beating after each addition, until frosting has consistency of whipped butter. Use to frost one cake. Refrigerate until ready to serve. For variation of Mocha Butter Cream Frosting: Decrease skim milk to 2 Tbls. and cocoa powder to 1 Tbls.. Add 1 heaping tsp. of instant coffee dissolved in 1 Tbls. of boiling water to chocolate mixture.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)