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 Post subject: recipe question???
PostPosted: Thu Apr 08, 2004 7:08 am 
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I ws making german chocolate cake frosting yesterday for DH's birthday. He took the cake to the office with him. But that got me thinking....

Do you think you could make that same type of frosting but with the following substitutions??


condensed milk..............carb countdown milk
sugar.............................splenda
eggs..............................eggs
vanilla............................davinci's vanilla syrup
sweetened coconut..........unsweetened coconut
pecans...........................pecans

I haven't figured the carb count...it is still huge...but I was debating whether it would thicken properly. I was really debating this as a treat for FIL as he is diabetic and this is his favorite.

I am asking this more as a cooking question and not an Atkins question

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 Post subject:
PostPosted: Thu Apr 08, 2004 7:58 am 
Mmmmmm this would be so good!! I'm not sure either if it would thicken up OK. Would you put it on the 3 min. choc. cake or? I have a recipe here for L/C Sweetened Cond. Milk.... I've never tried it tho. Would love to know if anyone has tried making this kind of frosting and how it turned out! :P

Low Carb Sweetened
Condensed Milk


Ingredients:
2 1/2 cups heavy whipping cream
6 egg yolks
1 cup Splenda
2 Tbsp DiabetiSweet (optional)

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.

This mixture is useful in any recipe where you'd ordinarily use sweetened condensed milk (like Eagle Brand.) Using the Diabetisweet adds less than 1 carb per serving but aids in proper consistency, however, it will still be delicious without it. Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch.

Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving.


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 Post subject:
PostPosted: Thu Apr 08, 2004 8:01 am 
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Now that I think of it, it may thicken better if I used heavy cream instead of condensed milk.

I was thinking of using the 3 minute cake.

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Patty

exercise is NOT AN OPTION

"Muscle is hard to get and easy to lose.
Fat is easy to get and hard to lose."

F54 5'4" 163/150/130


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 Post subject: .
PostPosted: Thu Apr 08, 2004 8:58 am 
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Can't you use vanilla for vanilla???

Amy

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 Post subject:
PostPosted: Thu Apr 08, 2004 12:43 pm 
could you thicken it with arrowroot?


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 Post subject:
PostPosted: Fri Apr 09, 2004 8:47 am 
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I was thinking if I ussed the davinci syrup for the vanilla I could cut the amount of the splenda down and then cut some of the carbs...

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Patty

exercise is NOT AN OPTION

"Muscle is hard to get and easy to lose.
Fat is easy to get and hard to lose."

F54 5'4" 163/150/130


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 Post subject:
PostPosted: Sat Apr 10, 2004 6:44 pm 
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Hi All
I remember years ago my Mother making an icing out of egg whites.
If I recall she used a double boiler and beat it while it was warming.
This icing was very light and good.
It had white sugar too.
Darned if I can recall the name of it.

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 Post subject:
PostPosted: Sat Apr 10, 2004 6:52 pm 
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I just remembered..it was called 7 minute frosting.
I'll bet it could be made LC

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 Post subject:
PostPosted: Sat Apr 10, 2004 7:16 pm 
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Looks like this icing depends on the properties of sugar. I am not sure but I think diabetisweet or one of the sugar alcohols mitght work. Have to check with one of the experts.

Quote:
NOT LC

This classic icing has a whipped marshmallow like taste and consistency.

2 large egg whites
1 C sugar
1/4 C water
1 tsp. light corn syrup
1/4 tsp. cream of tartar

Makes about 3 Cups (enough for 8" double layer cake)

With hand mixer, beat egg whites until foamy in the top of a double boiler, set about 2" from the simmering water. Beat in remaining ingredients and continue beating for about seven minutes (hence the name) or until temperature on a candy thermometer reaches 160° F and soft peaks form. Remove top of double boiler and continue to beat until stiff peaks form, about 4-5 minutes.

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 Post subject: cake icing thickener
PostPosted: Sat Apr 10, 2004 7:23 pm 
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I thought the eggs is what thickened the icing in the first place. I make this cake 2 or 3 times a year. Im almost positive the eggs are what thickens it.

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 Post subject:
PostPosted: Sat Apr 10, 2004 7:42 pm 
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They are having you heat it to 160 on a candy thermometer. That's what makes me think it depends on the sugar candy making properties. Otherwise wouldn't it just be merangue?

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