Whipped Cream Icing

1/2 cup heavy cream
1 1/2 T. Carbalose (level)
pinch salt (1 quick twist on a grinder)

Put in a medium non-stick sauce pan stiring constantly over medium heat until thick. Cool in refridgerator.

In another bowl

1/4 cup powdered erythritol
1/4 cup polyD
1 cup equivalent Sweetzfree
1 T. ThickenThin not/Sugar
1/4 cup butter
1/4 cup crisco green
1 t. vanilla

Beat until fluffy.
Add cooled flour mixture.
Beat until creamy

Makes between 1 1/2 to 2 cups creamy icing.
10 total carbs
Can be refridgerated but does not need it.

Note: Can be doubled.