Marshmallow Whey Frosting
IntroductionPerfect for sugar cookies Perfect for sugar cookies
2/3 cup vanilla whey protein powder
1/4 cup water
6 Tbsp raw honey
2 Tbsp coconut butter/manna, softened (or organic butter)
pinch of sea salt
1.Be sure to soften the coconut butter to ensure that it will mix in.
2.Use RAW honey. The reason for this is because raw honey is very thick and we want / need that texture. If you use the liquidy type of honey, I canít promise how it will turn out.
3.Update, Dec. 11th ~ I have now tested this recipe using raw protein powder and it doesnít give the same result at all. It must be the whey that gives this recipe is marshmallow properties.
2.In a food processor add the protein powder, water, honey, coconut butter and sea salt.
3.Process the batter for 3 minutes. Stop occasionally to scrap the sides down. At first the batter will appear dry and gritty, donít give upÖ keep processing! It took my machine 3 minutes to reach this miraculous stage. It may differ from machine to machine. Process until glossy and you donít feel any grit.
4.At this point you will need to move quickly! Place the batter in a sturdy piping bag, fitted with a medium-large piping tip. With a firm grip and steady pressure, pipe the mixture out on to your cookies. Repeat until all the batter is used up. You could use a butter knife instead but you wonít have as much control.
5.Optional ~ sprinkle shredded coconut flakes on top and chill in the fridge for a minimum of 30 minutes.
6.Remove from the fridge and enjoy!
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user BUDGETMOM.