When I say Extreme Low Carb 7 Minute Frosting, I mean ZERO carbs. It's light, it's frothy and it is so yum. Crazy right?
I came across an old recipe that I'd gotten from my mom for seven minute frosting. I remembered its' light, velvety, meringue, marshmallowy texture and I began to wonder about the possibilities of adapting it as a low carb frosting.
I gathered together the likely ingredients. (Don't you love kitchen chemistry?) You might note that there is one rather unusual little packet in the group; unflavored gelatin.
Gelatin isn't in my mom's recipe but I wanted to find a way to make certain that the frosting would stand up and keep it's structure. In the past I'd made a sugary royal icing using gelatin and it seemed like it might just work for my 'Extreme Low-carb 7 Minute Frosting' and I decided to give it a try.
I used an egg separator to separate the white from the yolk of the egg. I know many of you can do this without this little implement spilling the white into a dish between the shell halves and keeping the yolk in the shell, but I've ruined too many egg whites to think I'll ever learn how. 🙂
I sprinkled the gelatin over 2T. cold water to soften it and put water on to boil while I added the rest of the ingredients to my mixer bowl. I gave the ingredients a few turns to stir them together.
Carefully, I poured the 1/2 cup boiling water into a heat-proof measuring cup and, working quickly, I added the softened gelatin to the very, very hot water and gave it a few stirs to be certain the gelatin dissolved. (Sorry, not enough hands for a photo of this.)
Then I turned the mixer on low and began to trickle the hot liquid down the side of bowl, so as not to cook part of the egg white alone and have a lumpy mess. I then turned up the speed to high and finished trickling in the gelatin mixture.
(Other recipes I've read say this should heat the egg white enough to be safe. If you'd rather use meringue powder you could give it a try, but I have no experience with it.)
At about the 3 minute mark I began to wonder if it would ever do anything other than look a little frothy.
And then at about 5 minutes it began to get volume. And I began to get excited. It. Could. Work! At eight minutes, it got stiff peaks and I scooped a bit out with my tablespoon.
It stayed on the spoon:
After I got over the surprise of looking at the glossy thickness of it clinging to the spoon, I tasted it. Good, very good.
This Extreme Low-carb 7 Minute Frosting has a lighter texture than I recall it's sugary cousin having and yet it is impossibly straight-up sweet and marshmallow creamy like the original.
It mounded up in my little bowl with a perfect peak. I suddenly wished I had cupcakes to pipe it on. I'm certain this will pipe beautifully. When using this, frost whatever you've made and serve it immediately. It will cover 12 cupcakes or the top of a 9 x 18 cake. Enjoy! Laura
Extreme Low-Carb 7 Minute Frosting
Extreme Low-Carb 7 Minute Frosting is smooth and marshmallow-like. This low calorie frosting has 3 calories a serving and no carbohydrates. Perfect for low-carb diets.
- 1 pkt unflavored gelatin (2 1/2 tsps.)
- 2 tbsp cold water
- 1 large egg white
- 1 cup powdered Swerve (or other cup for cup pour-able sweetener)
- 1/2 cup boiling water
- 1 tsp vanilla
- 1/8 tsp cream of tartar
- 1 pinch salt
Sprinkle gelatin over the cold water in a small cup and set aside to soften.
Put all dry ingredients, sweetener, salt, cream of tartar, in mixer bowl.
Separate the egg white from the yolk and pour egg white into mixer bowl.
Add vanilla to mixer bowl. Whisk ingredients on low just to combine.
Heat 1/2 cup water to boiling and pour into a heat proof bowl or measuring cup and add soften gelatin. Stir for a few moment to dissolve.
Turn mixer on low and trickle about half the hot liquid down the inside edge of the bowl, so as to not coagulate the egg. Turn the mixer on high and continue trickling the rest of the liquid into the mixer.
Allow mixture to continue on high for 7 minutes or until stiff peaks will form in the frosting.
Frost or pipe onto cooled baked goods immediately.
When using this, frost whatever you've made and serve it immediately. It should cover 12 cupcakes or the top of a 9 x 18 cake.
Like most meringues it is best used the first day. Left-overs should be kept covered and refrigerated.
Well no cupcakes...soooo... 🙂
Post experiment musings: I will admit that even though I used powdered Swerve I noticed a slight graininess that I hadn't counted on, but on the bright side it lent an authenticity to the idea of sugar in it. Maybe I'll try it half and half with Splenda next time. Like most meringues it is best used the first day. Left overs should be kept covered and refrigerated.
Thanks to the following helps and inspirations: