Hi Lisa, I just found this recipe and wanted to piggyback on the Stevia Glycerite questions. So what could I substitute for Stevia Glycerite, if I can't find it at the store? Does it have to be another liquid sweetener? Or could it just be a proportional amount of, for example, Stevia Powder? Thank you so much!

You may do better with artificial sweeteners like sucralose or mixing sweeteners for a sweetness closer to sugar.

I struggle with that bitter taste and nothing tastes sweet to me. It's very hards to find a dessert or sweet treat that works for me.

It's the butter that makes it creamy and I haven't had the issue you are describing. You may need to add in a little more milk to get the right consistency. It sounds like yours may have been a little too thick.

I had a hard time with this recipe. I’m very experienced baking but my Dad recently was diagnosed as Type 1 diabetes so I am new at sugar/flour replacements. I halved the recipe since that is all I needed. I used regular whole
milk and the powdered Swerve and this just wouldn’t cream/smooth up like a frosting should. It tasted ok. Definitely tasted like a sugar free frosting. Also was very chocolatey. Like a fudge frosting and not a buttercream. Then when I frosted the cake the icing kept peeling off the cake with my offset spatula. It would not stick to the cake (I baked the cake last night so it wasn’t warm). I kept working with it and it seemed to smooth out a bit over time and finally frosted ok but is it normal for these types of icings to not be very smooth or creamy?

It depends on your own personal taste. I prefer monkfruit over stevia.

I try to cut back on erythritol (the sugar alcohol used in many bulk sweeteners) as much as possible because it can crystallize. The other reason is that I've found blending sweeteners generally provides the best taste. But you can use a single bulk sweetener if you prefer.