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Old 03-25-2010, 03:04 PM   #1
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Protein Powder frosting

Protein powder frosting
Hey all--just a note to say that I have been frosting my ultra lowcarb/lowcalorie OMM (2 tbs oat fiber, 1/4 cup eggbeaters, 2-4 TBs davincis) with a great protein powder frosting. I mix 1 scoop chocolate protein powder with just barely enough davinci's (or half and half) to barely moisten--and then stir stir stir til it is glossy and the right consistency for frosting--then frost as desired. the nice thing about pp frosting is that it is so satisfying and does not encourage cravings in the same way as some sweet things can do--a nice addition to our LC repertoire!
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Old 03-25-2010, 03:24 PM   #2
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I just made some of that (well, similar!) the other day, Ouisue! I used vanilla PP, softened butter, and some sweetener. Boy it was yummy!

Must try the choc version you do - thanks!
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Old 03-25-2010, 03:35 PM   #3
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Another reason to run out and buy more Protein Powder!!!!!!
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Old 03-25-2010, 03:40 PM   #4
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What a great idea
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Old 03-25-2010, 06:05 PM   #5
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Quote:
Originally Posted by Charski View Post
I just made some of that (well, similar!) the other day, Ouisue! I used vanilla PP, softened butter, and some sweetener. Boy it was yummy!
How much of each did you use? I think I'd like butter in it since I don't care about how much fat I eat.
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Old 03-25-2010, 06:27 PM   #6
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Here's one that I used once or twice, Linda Sue. Results may vary depending on the tastiness and quality of the protein powder used.

VANILLA WHEY FROSTING
Condensed milk-like and sticky toffee-like.

3/4 cup vanilla whey protein (175 mL)
3 tbsp skim milk powder, OR (45 mL)
whole milk powder
6 SPLENDA® packets
1/4 cup Da Vinci® Sugar Free (50 mL)
French Vanilla or Vanilla Syrup
3 tbsp butter, melted (45 mL)

In medium bowl, combine vanilla whey protein, whole or skim milk powder and SPLENDA®. With metal spoon, stir in Da Vinci® Sugar Free French Vanilla or Vanilla Syrup and butter. Blend smooth in blender. This frosting gets poured on, rather than spread on the cake, however, some spreading is possible with a flat knife, before it sets. Work quickly.

Nutritional Analysis: Yield: 12/16 servings
1 serving
56.1/42.4 calories
4.6 g/3.4 g protein
3.6 g/2.7 g fat
1.5 g/1.1 g carbs


Variations: Create-a-Flavor Whey Frosting: Use any flavor whey protein with Da Vinci® Sugar Free Syrup of choice. For example, use vanilla whey protein with Da Vinci® Sugar Free White Chocolate Syrup for a White Chocolate Whey Frosting.

Chocolate Vanilla Whey Frosting: Use vanilla whey protein, Da Vinci® Sugar Free Chocolate Syrup, 1 tbsp (15 mL) whole milk powder and 2 tbsp (25 mL) Dutch cocoa. (1.1 g/0.8 g Carbs)

Da Vinci® Alternative: Use 3 1/2 tbsp (52 mL) water, 1 tsp (5 mL) vanilla extract and an extra SPLENDA® packet, or to taste.

Helpful Hint: For a Bundt Cake, double the frosting for a truly decadent topping.
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Old 03-25-2010, 07:04 PM   #7
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I just use a scoop of chocolate protein powder and the least amount of liquid I can. At first it makes a crumbly ball and you keep stirring. Eventually it smooths out (add a few drops of da vinci's or other liquid as needed. let it set a few minutes and it is beautifully glossy and smooth. I also added a Tbs of Hersheys dark cocoa powder. Yum.
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Old 03-25-2010, 07:25 PM   #8
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Quote:
Originally Posted by LindaSue View Post
How much of each did you use? I think I'd like butter in it since I don't care about how much fat I eat.
Here's a link to Beeb's cupcake recipe, with how I made the buttercream frosting:

http://www.lowcarbfriends.com/bbs/lo...l#post13266805
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Old 03-25-2010, 09:46 PM   #9
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Charski, your buttercream frosting is wonderful. I spread it in the middle of each piece of fudge cake and it tasted like HC gobs (whoopie pies). Can't thank you enough for bringing back what was a fond memory...isn't it amazing how taste can trigger memories...
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Old 03-26-2010, 09:27 AM   #10
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Originally Posted by Charski View Post
Here's a link to Beeb's cupcake recipe, with how I made the buttercream frosting:

http://www.lowcarbfriends.com/bbs/lo...l#post13266805
Darn, I thought it was going to just be whey, sweetener and butter. What's "Ideal sweetener"? If you say that it's a sugar alcohol I'm going to cry. I don't have Thicken Thin Not/Sugar either so I'm hoping that xanthan gum can be subbed for it or maybe left out altogether. I see that there's also cream in your frosting but I've always got that on hand. Maybe I'll just experiment with whey, butter, liquid Splenda and a little cream and see what happens. Your recipe at least gives me a rough idea of the quantities.
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Old 03-26-2010, 09:37 AM   #11
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Linda, I don't think it much matters which sweetener you use. Ideal is mostly xylitol, so it adds a little "bulk" to the recipe, but I think you can use powdered erythritol or something else maybe. I used the whey PP because Jen used nonfat dry milk in hers, which I never keep on hand, and figured the whey would add the bulk missing by not using the dry milk powder.

I used the TTN/S in the hopes that the frosting wouldn't separate, but it did anyway, so I ended up just beating more softened butter into it. I think I started with 3 tablespoons and ended up with about 6 total.

It's an experiment!

I bet if you just start with Ouis's idea and added some softened butter, you'd probably come up with a winner!
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Old 03-26-2010, 09:47 AM   #12
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Thanks, Charski. I think that the sugar alcohol is what gave you such a nice consistency. I don't use any sugar alcohols, including erythritol, so I will do as you suggested and play around with ouizoid's recipe with some butter added.
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Old 03-26-2010, 10:26 AM   #13
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I'll be interested in hearing your results, Linda!
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Old 03-26-2010, 11:30 AM   #14
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I just made a lemon poppyseed OMM (with lemon oil extract) and added lemon extract and a tiny tiny bit of davinci's vanilla to about a half scoop of vanilla PP. stir stir stir and let sit. beautiful lemony glaze. so so many possibilities here.
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Old 03-26-2010, 11:46 AM   #15
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Alright, Ouis, I can't stand it - going to the kitchen to try this RIGHT NOW even though I got NUTTIN' to put it on! LOL!

BRB.... [trots off]
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Old 03-26-2010, 11:53 AM   #16
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OK, well this has possibilities for sure! I used half a scoop of Designer Whey vanilla PP, a drizzle of Torani SF vanilla, and a drizzle of heavy cream. This would be good over those Oopsie cinnamon rolls!

More experimentation at a later date.... THANKS OUISUE!
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Old 03-26-2010, 11:55 AM   #17
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Char my love!
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Old 03-26-2010, 02:34 PM   #18
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Sorry, I didn't mean to hijack this thread! If Char says it's great - then great it is! Blessings!
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Old 03-26-2010, 02:43 PM   #19
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Jen, I don't think you hijacked it at all. To me, this forum is all ABOUT the bunch of us throwing around great ideas! One great idea just spawns another. Ouis gave us a great place to post some tweakage!
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Old 03-26-2010, 02:59 PM   #20
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it is All Good Jen!
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Old 03-27-2010, 08:35 AM   #21
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I'll be interested in hearing your results, Linda!
It might be a while before I get a chance to try it. With Jerry in the hospital I'm not doing much cooking and I just found out that one of Jerry's sisters is coming soon to stay with me for about a week. We'll probably be down at the hospital most of the time.
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Old 03-27-2010, 08:35 AM   #22
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So--I have been experimenting with different flavours--so far I have made a chocolate mint frosting, a Lemon frosting, and Orange frosting and a vanilla coconut frosting--all with different flavoured protein powders and extracts. the frosting ends up being very very glossy--and pretty damn delicious combined with a flavoured OMM. I figure 50-100 calories depending on how much protein powder I use. You can make the frosting thicker or thinner depending on the amount of liquid. This is fun!
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Old 03-27-2010, 10:13 AM   #23
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It might be a while before I get a chance to try it. With Jerry in the hospital I'm not doing much cooking and I just found out that one of Jerry's sisters is coming soon to stay with me for about a week. We'll probably be down at the hospital most of the time.
NO pressure, Linda, I know your plate is overly filled right now. Still sending good thoughts out to you and Jerry!

Quote:
Originally Posted by ouizoid View Post
So--I have been experimenting with different flavours--so far I have made a chocolate mint frosting, a Lemon frosting, and Orange frosting and a vanilla coconut frosting--all with different flavoured protein powders and extracts. the frosting ends up being very very glossy--and pretty damn delicious combined with a flavoured OMM. I figure 50-100 calories depending on how much protein powder I use. You can make the frosting thicker or thinner depending on the amount of liquid. This is fun!
Ouisue, you're just a frosting fool these days! Will have to try the OMM again. I don't like the flax version, but I DO like the almond flour one. Yummy!
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Old 03-27-2010, 11:34 AM   #24
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Linda! Please focus just on yourself and Jerry--my thoughts are very much with you!

Char--you know what a fool I am for specialty/lowcal ingredients. I make a 40-75 calorie OMM with oatfiber, eggbeaters, and 2 T PP. Can't afford a traditional OMM these days. That is why I have had the leeway to experiment with "frosting"

Ouis
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Old 03-27-2010, 12:45 PM   #25
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Now, as soon as I'm done with my no bake cheesecake with strawberries, I'll make a cake and use this frosting. Julie
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