Low-Carb Marshmallow Fluff Frosting
Marshmallow fluff is not the easiest thing to convert into low-carb. Commercial sugar-laden versions have high-fructose corn syrup as main ingredient — which is really bad, bad, bad. And sticky. With low-carb ingredients you cannot get that sticky result, at least not easily. But since I’m not in favor of stickiness, I created this yummy airy, fluffy frosting as healthier low-carb alternative to fill and frost your baked goods.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||18.8 g||122.0 g||1.1 g||1183 kcal|
|Per portion if altogether 12 portions:||1.6 g||10.2 g||0.1 g||99 kcal|
|Per portion if altogether 16 portions:||1.2 g||7.6 g||0.1 g||74 kcal|
|Per portion if altogether 20 portions:||0.9 g||6.1 g||0.1 g||59 kcal|
|Per portion if altogether 24 portions:||0.8 g||5.1 g||0.0 g||49 kcal|
One tablespoon frosting weighs approximately 1/2 oz (14 g) .
Tips for making this frosting
All the ingredients should be at room temperature.
Melt the butter and gelatin mixture slowly so that erythritol and gelatin dissolve totally. Don’t let the butter get any brownish color, otherwise the frosting will taste bad and burnt.
Once again, the hot butter mixture is really hot, don’t burn yourself while pouring it into the beaten egg whites. It’s good to drizzle the hot butter into the egg whites very slowly so that the peaks keep stiff.
When you chill the egg white mixture, don’t let it chill and solidify completely. One hour chilling was working best for me. Then the mixture was a bit cooler than room temperature.
When you beat the butter into the egg whites after chilling, the frosting might look curdled at first. Don’t care, just continue beating. The butter will incorporate into the egg whites after some vigorous beating.
This recipe uses raw egg whites. I cannot say how hot the egg whites get when pouring the hot butter mixture into them, so use pasteurized egg whites if you want to get things really safe. Another option is to use egg white powder, which is pasteurized. Make the egg white replacement according to the instructions and whip until stiff peaks form.
I tried this frosting with egg white powder too. When beating, I couldn’t get stiff peaks, the egg whites stayed quite soft. However, the ready frosting was as good as with raw egg whites.
Nevertheless, this is a simple frosting to make, and sure delicious!
My experiments with this frosting
From the Internet you find nice recipes for low-carb marshmallows. There is also a recipe for low-carb marshmallows in one of my all-time favorite cookbooks: The Low-Carb Baking and Dessert Cookbook. I tried that recipe once, or was it twice, and the result was quite okay to satisfy my craving for marshmallows. However, the dessert was far from the commercial versions. Well, for low-carb marshmallows you cannot use that sticky high-fructose corn syrup, or other high-carb syrups.
I have lately been developing a recipe for low-carb whoopie pies. I actually have some books full of nice recipes for whoopie pies. Not low-carb, though. The traditional whoopie pies have filling made from marshmallow fluff and some confectioner’s sugar and butter combined with it. I’ve never seen a low-carb version of marshmallow fluff, so I had to develop one.
I started with the usual ingredients for low-carb marshmallows: egg whites, gelatin and sweetener. Since the traditional whoopie pie filling recipes contain butter or shortening, I also added butter to my ingredients list.
First I let the gelatin soak in water, which is the usual way. Then I wondered what would happen if I melted part of the butter and let the gelatin dissolve there. That would also solve the issue with erythritol and that darned gritty mouthfeel what it easily has when beaten into frosting or other non-heated stuff.
I was surprised how well it worked. The erythritol dissolved nicely into the hot butter, so did the gelatin. I just slowly drizzled the hot butter mixture into the beaten egg whites like when making meringue. Then I put the bowl to the fridge for chilling and checked every now and then how it looked.
In my later experiments I heated the butter too fast and then the gelatin didn’t dissolve, it formed tiny lumps. I think I did close to ten batches of different experiments before I was satisfied. And then some repetitions of this recipe to check that everything was in order.
Tips for variation
This frosting works well for all kinds of muffins and cupcakes. You can also frost a sheet cake with it. Use it also as filling. It’s heavenly for example with these Chocolate Mini Muffins.
Or, use the marshmallow fluff frosting in a traditional way and make your own low-carb whoopie pies by filling coconut flour or almond flour-based small cakes or chewy cookies with it.
For dairy-free version you can use for example Spectrum organic vegetable shortening. I personally prefer the buttery flavor in this frosting, so that’s why I use butter. I haven’t tried how for example Earth Balance Natural Buttery Spread would work here. It’s supposed to have quite a buttery taste.
You can add some flavorings or flavored stevia instead of vanilla stevia to get some variety.
And, don’t throw away the egg yolks. Use them as sauce or soup thickener, or use them for example for egg-nog.