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Stabilized Low Carb Whipped Cream Frosting

Stabilized Low Carb Whipped Cream Frosting

  • October 31, 2014
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"If you want to enjoy wonderful frosting that's all natural and very low carb, then this is the recipe for you. It's easy to make, and you can freeze it, too. For parties, just make your dessert up ahead of time, and refrigerate or freeze before company comes. Pop it out, defrost for a few minutes and you're good to go." -Brenda


2 Cups Whipping cream
1/4 Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (packed)
1/4 Cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber


Whip cream on high until just double in bulk, about 3 minutes - not until soft peaks form. Turn speed to low and slowly sprinkle in the Whip it Up™, while beating.

low carb whipping cream

Add Sugar Not™Spoonful™Natural Sugar Replacement with Fiber and continue beating until frosting stiffens and thickens up.

Cook's Tip: A chilled bowl and beaters shorten the whipping time.

To keep frosting from flattening on a layer cake, first frost the bottom layer and freeze for 30 minutes or until frosting is firm, then add the second cake layer and frost top and sides of cake. Freeze for 30 minutes and cover with plastic wrap. Remove plastic wrap as soon as cake is taken out of the freezer. Defrost for 15 minutes before slicing. Makes 12 servings less than 1net carb per serving.

Note: The cake shown is a Carb Counters™ Devils Food Cake, prepared in two 7" cake pans.

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