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BTD Forums  /  Eat Right 4 Your Type  /  Frosting
Posted by: 819 (Guest), Sunday, February 11, 2007, 4:05pm
Hello....

Does anyone have a good redipe for white frosting for type "A."

I want to make cupcakes, but all the recipes are for other types of frosting..I want basic compliant white...

Thanks
Colleen :)
Posted by: Lola, Sunday, February 11, 2007, 4:14pm; Reply: 1
sweetener and fat is what s used.....in a double burner.
try a compliant mix, and you ll come out with what you want.


I would use ghee and agave nectar.........not too white but healthy!

can you tolerate all that sugar?
or are the cupcakes for the kids?

I' d omit the frosting if I had health issues to take care of.
Posted by: Vicki, Sunday, February 11, 2007, 4:20pm; Reply: 2
Compliant sweetener (maple syrup, honey, agave nectar, etc) mixed with cocoa powder...it gets creamy!  

Ghee mixed with a light colored sweetener or perhaps powdered xylitol and a few drops of color - try this natural one  - http://www.amazon.com/India-Tree-Natural-Decorating-Ounces/dp/B000H7KALA

You can color your sugar with the India Tree coloring to sprinkle on top of another frosting.  
Posted by: Vicki, Sunday, February 11, 2007, 4:22pm; Reply: 3
For white, powdered xylitol and coconut oil would be better than standard frostings but coconut oil is only okay for Tpe O non-secretors.
Posted by: Brighid45, Sunday, February 11, 2007, 5:46pm; Reply: 4
Good suggestions here. I would also add that unless you have a specific reason for frosting the cupcakes, you could make do with a dusting of cocoa powder or a sprinkle of maple sugar, or perhaps make a streusel-type topping with some evap cane or brown sugar, chopped nuts and a little ghee--just run the cupcakes under the broiler for a few seconds to make a nice carmelized topping.
Posted by: 819 (Guest), Monday, February 12, 2007, 12:40pm; Reply: 5
Thank you for all the suggestions. I was just wanting to make some of them for Valentines day. I made the cake out of a compliant recipe I found on this website, but wanted icing to be compliant as well.

I noticed no one mentioned raw sugar.....is this compliant for type A's? I was under the impression it was....

C :-)
Posted by: Vicki, Monday, February 12, 2007, 1:00pm; Reply: 6
I mentioned making colored sugar.  Red could be made to sprinkle on top of the maple syrup/cocoa powder frosting.  I'm a non-secretor so sugar is an avoid for me.  Sugar is okay for A secretors.


Sucanat is an avoid, and here's more info:

http://en.wikipedia.org/wiki/Sucanat

Many natural/organic products have sucanat, I guess!
Posted by: carrie (Guest), Monday, February 12, 2007, 4:03pm; Reply: 7
What about the goat cheese frosting in the book? Is that not ok?
Posted by: 819 (Guest), Monday, February 12, 2007, 4:38pm; Reply: 8
I never even saw it in the book...I was looking here on the website..I will have to check it out...duh! :-) :-)
Posted by: Elizabeth, Monday, February 12, 2007, 9:45pm; Reply: 9
Goat cheese and xylitol, yaay!  Add a little ghee if necessary for spreading, dash of vanilla or almond if compatible for you.  Really good.  Especially on carrot cake.
Posted by: Brighid45, Monday, February 12, 2007, 9:52pm; Reply: 10
I used chevre whipped with ghee and a little agave nectar (and some homemade vanilla extract) as a frosting for carrot cake and it was pretty decent. The mention of the goat cheese frosting from ER made me think of it. :)
Posted by: Elizabeth, Monday, February 12, 2007, 10:03pm; Reply: 11
Never tried agave, but xylitol is great, even good for the gums.  
Posted by: Lola, Monday, February 12, 2007, 10:04pm; Reply: 12
Vicki don t believe sucanat is an avoid for all

Quoted Text
Dr. D
Question: Why no Sucanat for B's???

Answer: Raw cane sugar possesses a B-antigen
degrading enzyme
Much like certain preparations of soy. In
essence, the enzyme digests your blood type.
Not so good for the mucus of your GI tract. It
appears to be in the mineral (or ash) portion
of the food, which is much lower in the other
refined commercial forms. Prolonged boiling
(as in molasses making) inactivates it.

As an avoid it is only a Tier II value
(optional in otherwise healthy individuals),
so don't get too bent out of shape. B non
secretors may want to take this more seriously
though, especially if obese; and B secretors
if prone to gut permeability issues.
Posted by: KimonoKat, Tuesday, February 13, 2007, 12:54am; Reply: 13
Quoted from Elizabeth
Never tried agave, but xylitol is great, even good for the gums.  


Some Type O's (me included) have severe problems with it, especially if it's made from corn.
Posted by: Henriette Bsec, Tuesday, February 13, 2007, 9:28am; Reply: 14
For A´s
What about draining yoghurt or sour cream? - so it gets the texture of cream cheese- add ghee, vanilla and any sweetner that you use honey sugar etc...
I have tried the drained sour cream as a substitute for cream cheese ( when the shops was out of it) and it worked fine. I DID use butter- so maybe ghee will work different since it has no water in it.
Posted by: Vicki, Tuesday, February 13, 2007, 1:58pm; Reply: 15
Lola,

Sucanat is in the typebase as an avoid for all:

http://www.dadamo.com/typebase4/depictor5.pl?407

According to foodsubs.com:  sucanat = unrefined natural sugar = granulated sugar cane juice = dehydrated sugar cane juice   Substitutes: granulated sugar (fewer nutrients) OR brown sugar OR turbinado sugar

So that means many organic chocolate bars and other treats would be an avoid.
Posted by: Elizabeth, Tuesday, February 13, 2007, 2:33pm; Reply: 16
Dear Kimonokat,  I am really sorry!  I don't eat it by the ton, but xylitol really helped me through some hard times, and was a great anti-candida addition to the arsenal.  The original was made from birch, and I understand there can be many sources.  Maybe I have just been lucky, as corn and I do not agree (and I can usually tell from my joints).  Just goes to show, we really are all different.  --E
Posted by: Henriette Bsec, Tuesday, February 13, 2007, 3:12pm; Reply: 17
Here in Denamark we can still get pure xylitol from birch- I feel fine with it  and so do my daughter O sec. I used it in rather large ammounts for a short time.

Chewing gum with xyltol has helped me several times when I was starting to get earinfection- got the idea from my eardoctor(?)dont know the proper word....

Back to subject.... ;-)
Posted by: Don, Tuesday, February 13, 2007, 4:14pm; Reply: 18
Quoted from Vicki
Sucanat is in the typebase as an avoid for all:

http://www.dadamo.com/typebase4/depictor5.pl?407

Read this thread: Sucanat TYPEbase entry
Posted by: Vicki, Tuesday, February 13, 2007, 5:37pm; Reply: 19
Lola's post makes it look like an avoid for O's and A's.  I believe it is an avoid for non-secretors!
Posted by: Alia Vo, Tuesday, February 13, 2007, 5:54pm; Reply: 20
Perhaps whip up some soft sheep/goat cheese, silken or soft tofu, nut meal with added filtered water, then add some sweetener of coice.

Add a little kuzu thickener to make it to desired consistency.

Alia

Posted by: 819 (Guest), Thursday, February 15, 2007, 5:58pm; Reply: 21
WOW....I've started a "sweet" war............:-D :-D Just kidding!

Everyone has so many ideas...it makes me realize I do not know all I need to know about this BTD. I sure hope I am doing things right. I have been using raw sugar now...I used atrificial sweetener which I know is bad.
I broke down and just put powdered sugar on the cupcakes...they were loved by all, and no on seemed to miss the frosting, or the added calories it would have brought. :-)
I get the jest of the main foods...I get confused when things like this come along....again, thanks for your help

Keep all the information coming.
Posted by: Elizabeth, Thursday, February 15, 2007, 6:14pm; Reply: 22
Don't worry about confusion, we all have it in new areas.  Just print out ideas, like ripping recipes out of magazines, for times you may want to experiment with something new.  There really is no right or wrong, just what you are ready to do at the moment.  (I don't mean there are no bad foods for particular bodies, but that the real joy of BTD is about the enormous opportunities we have to learn more about our bodies and try new things.  It is a journey, not a race.)
Posted by: 819 (Guest), Thursday, February 15, 2007, 6:37pm; Reply: 23
Yeah...I'll get it. I was off here for a few days...sick, fever, bronchial stuff..:-( Not like me..? I am usually really healthy.

I have started a file/folder at home. I three hole puch about anything that moves these days...:-)
All this info goes right in there.
Posted by: TypeOSecretor, Thursday, February 15, 2007, 8:52pm; Reply: 24
If you can eat sugar, here is one recipe.  I would use ghee instead of butter for your blood type.  I use water instead of soy milk because I don't like the soy taste.  It tastes just fine with water.

Icing:
6-Tablespoons white spelt flour
1-cup water
1-cup white sugar
1-cup butter
1-teaspoon vanilla extract

To Make Icing:

Stir flour and water in a saucepan until dissolved. Bring flour and water to a boil, then cookk flour and water over low
heat until thick stirring constantly. LET COOL
THOROUGHLY! After cooling, cream 1 cup
sugar, butter and 1 teaspoon vanilla. Beat this
well until light and fluffy. Add flour mixture to butter-sugar mixture
and beat until of a good spreading consistency.

There are also recipes using beaten egg whites (I've even seen some with egg yolks and sugar syrup) with a sugar syrup if you can have sugar.
Added:  Just be careful not to choose recipes that have cream of tarter or lemon juice or the recipe will change to invert sugar.
Posted by: Lola, Thursday, February 15, 2007, 11:07pm; Reply: 25
thanks for sharing!
Posted by: 819 (Guest), Friday, February 16, 2007, 12:20pm; Reply: 26
That sounds great...I thnk I will try it next time.

Question: I am using this "vegan" butter from the local health food store....should I not be? Should I be using ghee? The ingredients in this butter all seem compliant....
Posted by: Vicki, Friday, February 16, 2007, 1:49pm; Reply: 27
What are the ingredients?  Ghee is a healing food.
Posted by: Vicki, Friday, February 16, 2007, 1:53pm; Reply: 28
http://www.cooks.com/rec/view/0,166,153161-254200,00.html
Posted by: Alia Vo, Saturday, February 17, 2007, 12:56am; Reply: 29
Quoted from TypeOSecretor

Icing:
6-Tablespoons white spelt flour
1-cup water
1-cup white sugar
1-cup butter
1-teaspoon vanilla extract


Thank you for sharing your recipe with us.

You may want to add it to the Recipe Index; it could be used by all blood types with slight modifications.

Alia
Posted by: TypeOSecretor, Saturday, February 17, 2007, 3:35am; Reply: 30
The recipe is already there - it is listed under Type O Recipes - Desserts - Spelt Red Velvet Cake.

http://www.dadamo.com/typebase4/recipedepictor.cgi?482
Posted by: TypeOSecretor, Saturday, February 17, 2007, 7:13am; Reply: 31
Here are a few possible recipes from MarthaStewart.com.  You could substitute ghee for the butter:

Lemon Curd  
Makes 1 1/2 cups    
6  large egg yolks  
 Zest of 2 lemons    
1/2  cup freshly squeezed lemon juice (about 4 lemons)    
12  tablespoons sugar    
1/2  cup (1 stick) unsalted butter, cold, cut into pieces  
 
 1.   Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.    
 2.   Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool.    
 3.   Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container for up to 2 days.    
   Note: Recipe adapted from Martha Stewart Desserts  
http://www.marthastewart.com/page.jhtml?type=content&id=recipe3270082&layout=martha

Meringue Buttercream Frosting for Buttercream Flowers  
Makes about 10 cups    
3  cups granulated sugar    
12  large egg whites    
2  pounds (8 sticks) unsalted butter, softened and cut into tablespoon-size pieces    
2  teaspoons pure vanilla extract  
 1.   Whisk sugar and egg whites in a large heatproof bowl set over a pan of simmering water until sugar is dissolved and mixture registers 140° on an instant read thermometer, 2 to 3 minutes.    
 2.   Fit an electric mixer with the whisk attachment, and beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks and mixture is fluffy and cooled, about 10 minutes.    
 3.   Reduce speed to medium-low, and add butter several tablespoons at a time, beating well after each addition (meringue will deflate slightly as butter is added). Add vanilla, beat until frosting comes together, 3 to 5 minutes. Beat on the lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth.    
 4.   You can refrigerate the buttercream in an airtight container up to one week, or freeze it up to one month. Before using, bring it to room temperature and stir with a rubber spatula to smooth.    
   Note: Having plenty of frosting on hand allows you to practice mixing colors and piping flowers before you begin decorating. To blend colors, first tint a small amount of buttercream by adding gel-paste food coloring a dab at a time. Blend after each addition until the color is darker than you would like. (You can use a single shade of food coloring or experiment by mixing two or more.) Gradually mix the tinted frosting into more buttercream until you get the right shade. Pipe flowers onto parchment or waxed paper until you¿re comfortable enough to try them on the actual cake.  
http://www.marthastewart.com/page.jhtml?type=content&id=recipe4314&contentGroup=MSL&site=living&rsc=ns2006_r11

 Maple Buttercream Frosting  
Makes 4 cups
This frosting can be stored, refrigerated, in an airtight container for up to two days. Before using, bring to room temperature and beat with a hand whisk or the whisk attachment of an electric mixer for several minutes to restore the fluffiness.
 6  large egg yolks    
2  cups pure maple syrup, preferably grade A dark amber    
1  pound (4 sticks) unsalted butter, chilled and cut into small pieces  
 
 1.   In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until light and fluffy, about 5 minutes.    
 2.   Meanwhile, pour maple syrup into a medium saucepan. Place pan over medium-high heat; bring syrup to a boil. Cook syrup until a candy thermometer registers 240º (just above soft-ball stage), about 15 minutes.    
 3.   Remove the saucepan from the heat. While the electric mixer is running, pour the syrup in a slow, steady stream down the side of the mixing bowl into the egg-yolk mixture (it is essential that the syrup touches the side of the bowl as you pour it in so the sugar will be very evenly incorporated and not splatter onto the sides of the bowl) until the syrup has been completely incorporated, about 1 1/2 minutes. Beat until the bowl is just slightly warm to the touch, 5 to 6 minutes.    
 4.   Add butter, one piece at a time, until all of it has been completely incorporated and the frosting is fluffy, about 4 minutes more. Use immediately.    

http://www.marthastewart.com/page.jhtml?type=content&id=recipe2343&contentGroup=MSL&site=living&rsc=ns2006_r19

Vanilla-Buttercream Frosting  
Makes about 6 cups    
1 1/3  cups sugar    
7  large egg whites    
 Pinch of salt    
1 1/4  pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened    
2  teaspoons pure vanilla extract  
 
 1.   Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160° on an instant-read thermometer.    
 2.   Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.    
 3.   Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in vanilla extract. Use immediately, or refrigerate in an airtight container for up to three days.  
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1370019&contentGroup=MARTHA&layout=martha&rsc=ns2006_r49

Italian Meringue Buttercream for Perfect White Cake  
Makes 4 cups    
1 1/2  cups sugar    
5  large egg whites    
 Pinch cream of tartar    
1  pound (4 sticks) unsalted butter, cut into small pieces    
1  teaspoon pure vanilla extract  
 
 1.   In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238° on a candy thermometer).    
 2.   In an electric mixer fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy. Add cream of tartar; beat on medium high until stiff but not dry.    
 3.   With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time. Add vanilla and beat until smooth. If it looks curdled at any point, keep beating to smooth out.  
http://www.marthastewart.com/page.jhtml?type=content&id=recipe3747&contentGroup=MSL&site=living&rsc=ns2006_m5


Posted by: geminisue, Saturday, February 17, 2007, 12:08pm; Reply: 32
Sugar is an avoid for non secretors, so what can we substitute in these recipe's for the sugar.  Anyone know?  They all sound so good!
Posted by: Lola, Saturday, February 17, 2007, 2:58pm; Reply: 33
agave nectar might be a good idea....or veg glycerine.....

Quoted Text
Agave nectar is 42 percent sweeter than white sugar, and
carries a low glycemic index
average of 11, meaning it’s absorbed slowly. Honey, by comparison,
carries a glycemic index of
83 out of 100, while common white table sugar carries the
highest ability of the three to be
absorbed quickly and turned to blood glucose.
Posted by: Alia Vo, Saturday, February 17, 2007, 7:31pm; Reply: 34
Thank you for the extra recipes, TypeOSecretor.

Alia
Posted by: geminisue, Saturday, February 17, 2007, 7:49pm; Reply: 35
Thanks Lola- I just used my first bottle of it this month- I was not aware of the glycemic level-that alone will encourage me to get another bottle.  Thanks

I tried it on heated pumpkin seeds, Oh My!
Posted by: TypeOSecretor, Tuesday, February 20, 2007, 5:34pm; Reply: 36
I finally found a boiled white icing recipe for cakes without all the butter and also no cream of tarter.  My aunt used to bake cakes professionally and used this icing on all her decorated cakes instead of buttercream.  She even used it to pipe pink elephants on pink elephant cakes.  This recipe sounds very similar to the recipe she gave me, and I later lost:

Meringue Icing (Boiled Icing)

Ingredients

1 cup of granulated sugar
1/3 cup water
2 egg whites
1 teaspoon vanilla
Dash of salt

Directions:  

1. Dissolve the sugar and salt in the water in a heavy saucepan.  Bring to a boil and continue cooking until the syrup reaches 250 degrees, stirring frequently.
2. In the meantime, beat the egg whites until peaks form.  Pour the hot syrup slowly through the egg whites while continuing to beat the whites.  Continue until the mixture has cooled and peaks again form.  Add the vanilla extract as the mixutre cools.

This makes enough to frost the tops and sides of a two-layer cake.

http://www.preparedpantry.com/italianyogurt.html
Posted by: 819 (Guest), Tuesday, February 20, 2007, 5:40pm; Reply: 37
I like that one...simple!!
Posted by: Lola, Tuesday, February 20, 2007, 8:11pm; Reply: 38
CM, thanks for sharing!

GS< ;) glad you enjoyed your pumpkin seeds!
Posted by: Alia Vo, Tuesday, February 20, 2007, 8:37pm; Reply: 39
Quoted from TypeOSecretor
Meringue Icing (Boiled Icing)

Ingredients

1 cup of granulated sugar
1/3 cup water
2 egg whites
1 teaspoon vanilla
Dash of salt


Thank you for the recipe; this is a nice alternative for a dairy-free version.

Alia
Posted by: TypeOSecretor, Monday, March 5, 2007, 3:14am; Reply: 40
Quoted from geminisue
Sugar is an avoid for non secretors, so what can we substitute in these recipe's for the sugar.  Anyone know?  They all sound so good!


Here is one possible solution for a TypeO non-secretor.  However, gelatin is an avoid for all other types.

For the non-secretors, here is one idea for a frosting:

Quoted Text
From Joy of Cooking, p. 746, Twenty-seventh printing May 1982, there is a recipe called Marshmallow Pudding.  I will give the recipe as it is given, then tell you what changes I made

Sift:
1 cup sugar
Soak:
1 1/2 tablespoons gelatin
In:
1/2 cup cold water
Dissolve it in:
1/2 cup boiling water
Cool these ingredients.  Whip until stiff:
4 egg whites
Add the gelatin to the egg whites in a slow stream, whipping the pudding constantly.  Add the sugar, 1/2 cupful at a time.  Whip well after each addition.
Add:
1 teaspoon vanilla
Continue to whip until the pudding thickens.  Chill 4 hours or more.



This is what I did:
I softened the gelatin, then added it to boiling water.
I divided the mixture into 2 parts (about 1/2 cup each).
I beat 2 egg whites until stiff in one bowl, then added 1/2 of the gelatin mixture, continuing to whip it, then I added agave syrup 1 tablespoon at a time, continuing to whip the mixture.  When it was the desired sweetness (I don't think I added more than 4 tablespoons), I added 1/2 teaspoon ground Tahitian vanilla bean.  I mounded the mixture into a small glass pan.  The mixture mounds up so you could mound it on a cake or cupcakes successfully.  You can refrigerate if you like.  The syrup separated out slightly after awhile, but the mixture still tasted OK.  Yes, it tastes like marshmallows, and you could probably cut them up like marshmallows or also use as a pudding.

To the other half of the gelatin, I whipped it, then again sweetened it with agave syrup and added ground vanilla bean.  It also can be used as a frosting I think.  My problem, I became impatient and tried to add cocoa powder to the mixture and it jelled instead of whipped - tasted like Chocolate jello or chocolate pudding, which I guess is OK.  You may have to cook the chocolate with the gelatin, I'm not sure.

However, I am sure you can add other flavorings, such as lemon or lime zest - or whatever to either mixture.

Quoted Text
One word of caution from the cookbook, p. 743, "A word of caution:  gelatin puddings with uncooked egg whites are often served to children or invalids over protracted periods of time.  Since it has been discovered that biotin deficiency is occasionally induced by overproportionate quantities of raw egg white, we suggest varying such diets.  Substitute instead some of the puddings we describe in which the egg whites are cooked like meringues.
Posted by: geminisue, Monday, March 5, 2007, 4:06am; Reply: 41
TypeO Secretor-thank you for your help, all sounds good, even the chocolate jello pudding.  I just found out from this recipe that O nonnies can have gelatins, but also found out we cannot have vanilla, so would substitute another flavor like suggested.  

I also just heard yesterday on a cooking show, that when making a meringue to slightly cook the white first by placing bowl in boiling water while mixing for the first 30 second, than remove bowl from hot water and continue as you normally would.
So to make marshmellows, one would just put first recipe into a container until dry and cut apart as desired correct?  and store in closed container I would assume?
Posted by: TypeOSecretor, Monday, March 5, 2007, 5:22am; Reply: 42
Quoted from geminisue
 

I also just heard yesterday on a cooking show, that when making a meringue to slightly cook the white first by placing bowl in boiling water while mixing for the first 30 second, than remove bowl from hot water and continue as you normally would.
So to make marshmellows, one would just put first recipe into a container until dry and cut apart as desired correct?  and store in closed container I would assume?


Yes.  Or you can cover and refrigerate.
Posted by: zola, Tuesday, March 6, 2007, 2:45am; Reply: 43
Check out the cookbook "How it all Ve-gan!" They have some excellent vegan baked good recipes. (And that's saying something :)
Posted by: Alia Vo, Tuesday, March 6, 2007, 8:15pm; Reply: 44
Thank you for the tip, zola.

Alia
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