National Nutrition Month- 7 Minute Low Fat Icing Recipes

Posted by on Jan 31, 2010 in Recipes | 1 comment

The hardest part of baking is getting the right icing flavor for your cake. If you’ve made icing from scratch, the last word that crosses your mind is “healthy.” Almost all of them call for a pound of powdered sugar (which really isn’t necessary. In a different post I will share some of my recipe manipulations for icing favorites like carrot cake icing where I use much less than 1/2 pound of powdered sugar and no one can tell the difference!).

I researched the web and came across these recipes from fitnessandfreebies.com. As usual, if you try them out, leave your feedback! I’d love to know what you think!

♥Shakar Bakery Tip For A Healthier Heart♥:

– The recipes below ask you to use light corn syrup. I am NOT a fan of corn syrup at all and I usually try to avoid store bought syrups because they are filled with all sorts of different ingredients. Follow this home-made syrup recipe to substitute the corn syrup. You can store it and use it later in the future (sugar will crystallize in the refrigerator, so make sure you store it in a container you can either microwave to heat up the sugar, or boil in a water bath).

Homemade Light Syrup (corn syrup substitute)

2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a large, heavy saucepan. Bring to boil while stirring to dissolve sugar. Cover and simmer for 3 minutes making sure that sugar is dissolved and sides of pan are free of sugar particles. Uncover; cook until syrup reaches soft ball stage while stirring often. Cool. Syrup can be stored in airtight container in refrigerator or at room temperature for up to 2 months.

Now, without further ado, here are your recipes!

1. 7-Minute Orange Icing

Ingredients:
Two large egg whites
1-1/2 cups granulated sugar
1/4 cup plus 1-tablespoon cold water
2 tablespoons light corn syrup
1/2 teaspoon orange extract
1 teaspoon orange zest, grated

Directions:
Combine all ingredients, except orange extract and zest, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed. Increase speed to high and beat another 3 minutes. Remove top of double boiler. Add orange extract and zest. Beat 1 minute on high speed until mixture holds stiff peaks and is satiny. Makes enough to fill and frost a double layer 8 or 9 inch cake. Recipe makes 12 servings.

Nutrition Information per Serving:
Calories 109
Fat 0g
Calories from fat 0%
Cholesterol 0mg
Protein 0.6g
Carbohydrates 27.7g
Fiber 0g
Sugar 26.8g
Sodium 22mg

2. 7-Minute Caramel Icing

Ingredients:
Two large egg whites
1-1/2 cups brown sugar
1/4 cup plus 1-tablespoon cold water
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions:
Combine all ingredients, except vanilla and almond extract, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed. Increase speed to high and beat another 3 minutes. Remove top of double boiler. Add vanilla and almond extract. Beat 1 minute on high speed until mixture holds stiff peaks and is satiny. Makes enough to fill and frost a double layer 8 or 9-inch cake. Recipe makes 12 servings.

Nutrition Information per Serving:
Calories 116
Fat 0g
Calories from fat 0%
Cholesterol 0mg
Protein 0.6g
Carbohydrates 29.5g
Fiber 0g
Sugar 28.6g
Sodium 33mg

3. 7-Minute Icing

Ingredients:
Two large egg whites
1-1/2 cups granulated sugar
1/4 cup plus 1-tablespoon cold water
2 tablespoons light corn syrup
1 teaspoon vanilla extract (optional)

Directions:
Combine all ingredients, except vanilla, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture three minutes with an electric mixer on medium speed. Increase speed to high and beat another three minutes. Remove top of double boiler. Add vanilla. Beat one minute on high speed until mixture holds stiff peaks and is satiny. Makes enough to fill and frost a double layer 8 or 9-inch cake. Recipe makes 12 servings.

Nutrition Information per Serving:
Calories 110
Fat 0g
Calories from fat 0%
Cholesterol 0mg
Protein 0.6g
Carbohydrates 27.7g
Fiber 0g
Sugar 26.8g
Sodium 22mg

4. 7-Minute Lemon Icing

Ingredients:
Two large egg whites
1-1/2 cups granulated sugar
3 tablespoons cold water
2 tablespoons fresh lemon juice
2 tablespoons light corn syrup
1 teaspoon vanilla extract(optional)
1 teaspoon lemon zest, grated

Directions:
Combine all ingredients, except vanilla and lemon zest, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed. Increase speed to high and beat another 3 minutes. Remove top of double boiler. Add vanilla and lemon zest. Beat 1 minute on high speed until mixture holds stiff peaks and is satiny. Makes enough to fill and frost a double layer 8 or 9 inch cake. Recipe makes 12 servings.

Nutrition Information per Serving:
Calories 111
Fat 0g
Calories from fat 0%
Cholesterol 0mg
Protein 0.6g
Carbohydrates 26.9g
Fiber 0g
Sugar 26.8g
Sodium 22mg

1 Comment

  1. I’m loving these 100 calorie recipes, especially the one regarding the hot cocoa!! I’m going to try it out tonight!!

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