Low Carb Vanilla Frosting Mix

Tips: -When you mix it, pour the mix in first, turn on the mixer, and then add the water and vanilla while the mixer is running. Don’t know why, but whenever I add the mix to the liquid, it gets gummy and goopy. -Use warm/room temp water and butter. -Salted butter gives it a slightly better flavor than unsalted butter. (That’s my opinion, at least) -We whip in coconut cream instead of heavy whipping cream, and it works great. -Any temperature extremes (cold water, melted butter) make the frosting mixture gum up. -I find this much easier to spread than conventional frosting. It is not nearly as stiff and is much better for crumbly cakes. -This stuff is delicious. Our family has eaten it straight out of the bowl for dessert. The hubs, who hates the idea of sweets being healthy out of principle, loves this frosting, because he doesn’t know what’s in it, and often asks for “that icing in the bag.”

I like the fact that this icing thickens up. Makes it closer to real buttercream frosting and makes things easy to ice. I would say the taste is better than other low carb frosting psyche I have made from scratch.

Good flavor but I found the finished product too grainy.

I always have a bowl of the LC Vanilla Frosting prepared in my refrigerator. Works great as a topping for the LC Foods almond cookies and butter cookies.

Great with the pumpkin cookies, but you need to work really fast.