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Old 10-11-2006, 10:59 AM   #1
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LC No Refrigeration 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 equivilent splenda (1/4 t. 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.









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Old 10-11-2006, 01:21 PM   #2
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Oh, Kevin...........how do you come up with these mouth watering recipes? Icing to go with your Yellow Cake recipe. Thank you sooooooo much! You've made me a very happy camper What ingredient keeps the icing from going bad at room temperature? How long would it keep at room temperature?
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Old 10-11-2006, 01:35 PM   #3
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I think it the crisco Pam. This is a HC recipe that a baker friend gave me years ago to fill lady fingers. It was he that told me it was no refridgeration. By no refridgeration I believe that means they can sit out for a time and then be stored without throwing them out because they were not constantly kept cool. This LC version does well in or out of the fridge.
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Old 10-11-2006, 07:30 PM   #4
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Thanks, Kevin!
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Old 10-11-2006, 09:00 PM   #5
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Ohh Kevin This used to be my favorite HC frosting. We called it Awrey Frosting as in Awrey Bakery. Mine started out with a cup of milk and 5 TBLS flour. Then beat in granulated sugar with the crisco, not powdered. That always messed people up because the recipe I had would not work with powdered sugar. I'll have to pull that recipe out for a cake I am making for work.
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Old 10-12-2006, 04:18 AM   #6
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I used to love those Awry's long john coffee cakes when I was a kid. Awry's made some yummy evil high carb stuff, LOL. Are they still around?
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Old 10-12-2006, 05:47 AM   #7
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Thanks for such a wonderful recipe. I'm wondering what I can substitute, if anything, for the ThickenThin not Sugar. I didn't see it on Netrition's site and can't find it locally of course......
TIA!
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Old 10-12-2006, 06:03 AM   #8
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Netrition does carry it. not/Sugar <--- click here.

other than that.... I might suggest Xanthan but I really do not know how much. I would have to play with it to be sure.
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Old 10-12-2006, 11:31 AM   #9
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What a great recipe and it would be a snap to make it chocolate too! Thanks for all your experminting and sharing, it's really appreciated!
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Old 10-12-2006, 12:35 PM   #10
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That recipe sort of reminds me of whoopie pie filling, with the shortening in it. Hmmm lc whoopie pies? Maybe....maybe....

Thanks, Kevin. I"ll have to buy those special ingredients but definitely worth it to have on hand.
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Old 10-12-2006, 08:14 PM   #11
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Quote:
Originally Posted by LindaSue View Post
I used to love those Awry's long john coffee cakes when I was a kid. Awry's made some yummy evil high carb stuff, LOL. Are they still around?
Yes they are still around. They have a store in Livonia MI. I always loved that long john coffee cake too! I don't really see their stuff in stores much anymore. But you can order online if you want.

Last edited by shadowzip; 10-12-2006 at 08:16 PM..
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Old 10-12-2006, 09:06 PM   #12
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Originally Posted by 24Fan View Post
That recipe sort of reminds me of whoopie pie filling, with the shortening in it. Hmmm lc whoopie pies? Maybe....maybe....

Thanks, Kevin. I"ll have to buy those special ingredients but definitely worth it to have on hand.

Oh wow... I sense a whoopie pie comeing on...!

With all these great recipes here lately, I've completely run out of Carbalose. My pizza dough is proofing in the fridge and my brownies are gone...

Kevinpa, it looks great. Does it have any kind of flourey taste? Or is it more like buttercream? Would you be willing to put a thick layer between caker layers, or use it as a major source of filling? TIA.
Can't wait to try it out.
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Old 10-12-2006, 09:29 PM   #13
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Does it have any kind of flourey taste? Or is it more like buttercream? Would you be willing to put a thick layer between caker layers, or use it as a major source of filling? TIA.
Can't wait to try it out.
Karen, actually it tastes like its HC counterpart. It is very light like whipped cream. It stiffens slightly when refridgerated. I detect no floury taste but then I never did in the original either. I have never used this version to layer a cake or fill anything other that the squash cookies but is close enough to the original to say it most likely would work well.

in case you did not see this thread I used it in these.
Whipped Cream Icing filled Squash Cookies
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Old 10-12-2006, 09:44 PM   #14
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[COLOR="Red"]shadowzip & LindaSue, Never heard of Awry's. So don't what to compare to there.

Kevin, Don't know if I've ever eaten any of the original HC version of this either. I think I've seen a recipe for it years ago maybe. Flour in frosting sounds strange to me. But will probably give it a try one of these days.[/COLOR]
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Old 10-12-2006, 10:07 PM   #15
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[COLOR="Red"]shadowzip & LindaSue, Never heard of Awry's. So don't what to compare to there.

Kevin, Don't know if I've ever eaten any of the original HC version of this either. I think I've seen a recipe for it years ago maybe. Flour in frosting sounds strange to me. But will probably give it a try one of these days.[/COLOR]
Billie, I know what that is like. It is frustrating to read a recipe and have someone tell you how good it is but not know what to expect when you do it yourself. This is one of the reasons I try my best to provide an acurate pictorial of the things I make to lessen that apprehension.
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Old 10-12-2006, 10:27 PM   #16
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Love your pictorals Kevin. Thanks!
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Old 10-13-2006, 05:14 AM   #17
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Quote:
Originally Posted by Kevinpa View Post
Netrition does carry it. not/Sugar <--- click here.

other than that.... I might suggest Xanthan but I really do not know how much. I would have to play with it to be sure.
I really searched too! The Not Starch came up but not the sugar one. Must have done something wrong.....Thanks so much - I just put it in my basket!

Great recipes btw... thank you for sharing them and all of your knowledge. It's greatly and widely appreciated.
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Old 10-13-2006, 12:52 PM   #18
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Kevin, one more quick question on this recipe. Do you think any of those special ingredients, minus the carbolose, would be avail at a grocery store or a natural food store? I really would like to make the flax seed choc cookies with this as a middle filling tonight. (did you see how I'm using the flax seed cookies as a whoopie pie, LowCarbConvert? )
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Old 10-13-2006, 03:11 PM   #19
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Kevin, one more quick question on this recipe. Do you think any of those special ingredients, minus the carbolose, would be avail at a grocery store or a natural food store? I really would like to make the flax seed choc cookies with this as a middle filling tonight. (did you see how I'm using the flax seed cookies as a whoopie pie, LowCarbConvert? )
My guess is going to be no based on what I can find local around here but I really have no idea of what it might be like in your area.....sorry
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Old 10-14-2006, 11:13 AM   #20
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Update to say I did find thickenthin not sugar at my natural food store, but I see I could've saved 5 dollars by ordering thru netrition. Did not find the E product nor polyD.

Cream came out wonderful tasting though Thanks, Kevin! Now I just gotta make the cookies.
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Old 10-14-2006, 11:25 AM   #21
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I used to love those Awry's long john coffee cakes when I was a kid. Awry's made some yummy evil high carb stuff, LOL. Are they still around?
A quick search shows Awrey's is still active in the Detroit area, and has no sugar added stuff. . .but not without flour, it appears at a glance.
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Old 10-14-2006, 01:00 PM   #22
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Thanks Kevin!

Perfect timing with the holidays so close!

I looked at the not sugar and the not starch and both have the same ingredients. Does anyone know if they are really the same product?
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Old 10-14-2006, 01:13 PM   #23
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I saw that the proportions are different although their ingredients are listed in the same order........


Pssssstt.........cmere.......a little closer

Don't tell anybody but when I ran out of not/Sugar once I used not/Starch in the same measurement and nobody knew.....but you didn't hear that from me.

Last edited by Kevinpa; 10-14-2006 at 01:14 PM..
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Old 10-14-2006, 05:20 PM   #24
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Thanks Kevin. Your secret is safe...
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Old 10-14-2006, 09:22 PM   #25
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Just wanted to say here that per one of my e-mail correspondence with Barbara (creator of Expert Foods). NotStach and NotSugar are somewhat interchangeable, would just take a little more NotSugar or a little less NotStarch depending on what you are subbing for. Actually, I once used the original WiseChoice frozen dessert mix to try making noodles (didn't quite get the results I wanted but ok).

This recipe sounds great Kevinpa. Just one more to add to the arsenal of when I have time.

Sheryl
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Old 10-17-2006, 11:37 PM   #26
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Thank you so much for this recipe, Kevinpa. It is wonderful, tastes just like the real thing (or I haven't had the real thing for so long I've forgotten what it tastes like, LOL).

Of course, did make 1 small tweak, not having crisco green (of any kind for that matter), I substituted cream cheese. Perfect.

Sheryl
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Old 10-17-2006, 11:50 PM   #27
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I substituted cream cheese. Perfect.

Sheryl

hmmmm. I might have to go back and revisit the icing on my carrot cake.
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Old 10-18-2006, 03:30 AM   #28
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I was just thinking the same thing. I loved that cake but the icing just was not what I wanted, but this sounds like it would be great,, fluffier!!! I know I am making carrot cake this week.
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Old 10-18-2006, 03:52 AM   #29
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I love this icing and I've only had splenda & thickenthin to use as sweetners. Nice and creamy.

My question, Kevinpa, does polyd add sweet flavor or is it used to thicken?

Love the cream cheese tweak, will try that sometime.
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Old 10-18-2006, 04:23 AM   #30
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I love this icing and I've only had splenda & thickenthin to use as sweetners. Nice and creamy.

My question, Kevinpa, does polyd add sweet flavor or is it used to thicken?

Love the cream cheese tweak, will try that sometime.
no polyD does not sweeten unless you use polyD Plus which has splenda added to it. PolyD doesn't thicken but it does help to give the mouth feel that you normally get when using sugar.
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