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Wednesday, July 25, 2018

CHOCOLATE CONDENSED MILK FROSTING




CHOCOLATE CONDENSED MILK FROSTING
This frosting is so delicious.  You’ll want to eat it with a spoon!  It is very generous, making 21/4  cups (560 mL) frosting – more than enough to frost a two-layer cake or a sheet cake. Please note that the carbs will be a lot lower with the options for the whole milk powder.

1/3  cup boiling water (75 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp regular butter (30 mL)
1 cup whole milk powder, coconut (250 mL)
 milk powder or heavy cream powder
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup whipping cream (125 mL)
1/3  cup powdered erythritol, OR (75 Ml)
  8 coffee sweetener packets
1/3  cup cocoa, OR carob powder (75 mL)
  (use 1 tbsp less carob powder)
1 tbsp cold water
11/2  tsp unflavored gelatin (7 mL)
1/3  cup boiling water (75mL)
1/2  tsp vanilla extract (2 mL)
13/4  cups vanilla whey protein* (425 mL)

In food processor, pour 1/3 cup (75 mL) boiling water.  Add unsalted butter, regular butter, whole milk powder, OR coconut milk powder, OR heavy cream powder, liquid sweetener, whipping cream, powdered erythritol, or coffee sweetener and cocoa, OR carob powder. 

In small bowl, combine 1 tbsp (15 mL) cold water and gelatin.  Add to food processor along with 1/3 cup (75 mL) boiling water and vanilla extract.  Process.  Add vanilla whey protein powder.  Process again until smooth.  Frost two-layer cake.  This would also be a generous frosting for a 9 x 13-inch cake (23 x 33 cm) cake.

Helpful Hint: *I used Gold Standard® French Vanilla Cream whey protein powder from GNC.

Yield: 21/4  cups (560 mL)
Please note that the carbs will be a lot lower with the options for the whole milk powder.

1 tbsp cocoa/carob
55.5/57.7 calories
4.4/4.2 g protein
3.5/3.5 g fat
0.4/0.2 g fiber
1.7/2.2 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me: