What is a delicious low calorie/low fat vanilla frosting recipe?

Question

I am baking a cake for a birthday tomorrow. I am just using what we have in the pantry, Devil's Food chocolate cake mix, unless I find something "healthier" while shopping. Are there any vanilla frosting mixes premade on the shelves that are low calorie and low fat? And if not, do you have a really good recipe for one? (if so, please list nutrition information along with it) Thanks!

Answer 1

You can try a low fat cream cheese frosting by using fat free cream cheese instead of the other stuff. The powdered sugar is going to add the calories but not the fat! And use lowfat milk to thin the mixture. You might also consider a "glaze" instead, since it goes on thin and drips down the sides of the cake. Or, you might want to simply make a very scrumptious cake and cut smaller slices!

Answer 2

1

Answer 3

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Answer 4

water with vanilla extract..lol

or...get it from this recipe:

Chocolate Chip Angel Cupcakes with Fluffy Frosting

From
These individual angel food cakes are a good choice for a birthday party or shower.


Cupcakes:
1/2 cup sifted cake flour
3/4 cup sugar, divided
6 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon fresh lemon juice
1/3 cup semisweet chocolate minichips

Frosting:
1/2 cup sugar
2 tablespoons water
1/8 teaspoon cream of tartar
Dash of salt
2 large egg whites
1/2 teaspoon vanilla extract

Remaining ingredient:
1/4 cup flaked sweetened coconut, toasted

Preheat oven to 325°.
To prepare cupcakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 6 tablespoons sugar, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and juice.

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time. Fold in chocolate chips.

Place 24 paper muffin cup liners in muffin cups. Spoon about 3 heaping tablespoons batter into each muffin cup. Bake at 325° for 15 minutes or until cupcakes spring back when lightly touched. Remove from pans; cool on a wire rack.

To prepare frosting, combine 1/2 cup sugar and next 4 ingredients (1/2 cup sugar through 2 egg whites) in top of a double boiler; place over barely simmering water. Beat with a mixer at high speed until stiff peaks form and candy thermometer registers 160°. Beat in 1/2 teaspoon vanilla. Spoon 1 heaping tablespoon frosting over each cupcake. Sprinkle evenly with coconut.

Yield: 2 dozen (serving size: 1 cupcake)

CALORIES 69 (13% from fat); FAT 1g (sat 0.7g,mono 0.3g,poly 0.0g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 2mg; SODIUM 39mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 14.1g

Cooking Light, APRIL 2003