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Recipe updated July 12th, 2016
I’ve often been asked if it would work to just take the cocoa powder out of one of my low carb frosting recipes and use it for a white frosting. Um, no. To keep the bulk and texture of the original recipe, you’d have to add something to replace the cocoa powder, and your options are kind of limited if you’re following a low carb diet. That’s why it was imperative for me to come up with a white frosting recipe that can be tinted and used for decorating cakes. This one works, folks! I used it to decorate my Showstopper Valentine Cake, and it’s so yummy!
First off, let me apologize for my horrific frosting job. I could pretend I went for a shabby chic look (emphasis on “shabby”), but the sad reality is that I have no experience piping roses on cakes. I don’t think I used a big enough decorating tip. Check out this video tutorial if you want some help so your roses don’t look like mine…haha.
I think it’s kind of a cute cake, though. And it sure tasted good! This whipped cream frosting is nice and light and fluffy, but it holds its shape well thanks to the fact that it is stabilized with gelatin. You can tint it different colors and/or flavor it. I used 2 drops of red food coloring to tint my frosting a festive pink for Valentine’s Day, and I flavored it with a few drops of Lorann Royal Raspberry Flavor Oil. These potent oils are great for flavoring things like frostings because only a few drops are needed. You can find Lorann products online or at a local cake decorating store. My local cake store has shelves upon shelves of these oils in all kinds of flavors and I have a very hard time dragging myself away from the display. So many possibilities…
If you want a white buttercream frosting, I actually have a recipe for one (and I used it to frost sugar cookies and as filling in some chocolate whoopee pies I made…say WHAT??). It’s just not posted yet and it might be a cookbook exclusive, so stay tuned. I’m so mean, aren’t I? 😛
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Need a basic white cake to use with this frosting? Click here!
You can find this recipe in my cookbook, Necessary Food.
- Add the cream, stevia, salt, vanilla, and any additional colorings or extracts to a mixing bowl.
- Whisk the gelatin into the hot water just until dissolved, then pour it into the cream mixture and start beating it with a hand mixer immediately. Beat until a stiff whipped cream texture is reached. Frost your desired (chilled) item or chill the frosting a bit to firm up a little before using it for piping. Yields enough frosting to frost the outside of a 2 layer cake.
**I recommend using Knox gelatin in this frosting because I've found it to dissolve better than Great Lakes or THM Just Gelatin. If you decide to use one of the latter two, add an extra ¼ tsp. because they're not quite as strong as Knox gelatin.
This recipe was updated July 12th, 2016.