A man at work is leaving today so we are all having morning tea. I made my very lovely Banana Bread Muffins (recipe coming soon) and decided to do a Chocolate Banana Cream-Cheese swirl frosting. I wanted to make a healthy cake with a high protein, low carb, sugar-free frosting.
I’m not 100% happy with it. But it’s a work in progress.
Here are the ingredients:
250ml whipping cream
250 gm cream cheese full fat
10gm Wilton meringue powder
30gm powdered erythritol/stevia
15gm banana protein powder (WPI)
15gm chocolate protein powder (WPI)
7gm raw cocoa
First I left the cream cheese out of the fridge for about 40 mins to soften. Then I whipped the cream using the Kenwood Chef with the whisk attachment, added the powdered erythritol and the meringue powder. Slowly I added the cream cheese in small cubes till, stiff peaks formed.
I separated the mixture into 2: added banana protein powder to one part and chocolate protein powder and cocoa to the other. Then I put each into their own piping bag and in the fridge overnight. I used a Wilton No.1 tip in a canvas bag, popped both flavours in and piped away to get the two tone effect.
So it looks ok in the photos but I can tell you it’s not stable. The peaks are soft and it is falling already after 1hr. So I think it’s back to the drawing board on this one. I need to do some study on stabilising the protein and fat I a carbohydrate void. Let me know if you have any ideas.