This frosting is so delicious.  You’ll want to eat it with a spoon!  It is very generous, making 21/4 cups (560 mL) frosting – more than enough to frost a two-layer cake or a sheet cake. Please note that the carbs will be lower with the option for the whole milk powder with the heavy cream powder.

1/3 cup boiling water (75 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp regular butter (30 mL)
1 cup whole milk powder, coconut (250 mL)
 milk powder, OR heavy cream powder
Liquid sweetener to equal 1 cup (250 mL)
1/2 cup whipping cream (125 mL)
1/3 cup powdered erythritol, OR (75 mL)
  xylitol, OR 8 coffee sweetener packets
1/2 cup cocoa, OR carob powder (125 mL)
  (use 1 tbsp (15 mL) less carob powder)
1 tbsp cold water (15 mL)
11/2 tsp unflavored gelatin (7 mL)
1/4 cup boiling water (60 mL)
1/2 tsp vanilla extract (2 mL)
2 cups vanilla whey protein* (500 mL)

In food processor, pour 1/3 cup (75 mL) boiling water.  Add unsalted butter, regular butter, whole milk powder, OR coconut milk powder, OR heavy cream powder, liquid sweetener, whipping cream, powdered erythritol, OR xylitol, OR coffee sweetener and cocoa, OR carob powder. 

In small bowl, combine 1 tbsp (15 mL) cold water and gelatin.  Add to food processor along with 1/3 cup (75 mL) boiling water and vanilla extract.  Process.  Add vanilla whey protein powder.  Process again until smooth. Chill until it sets up a bit to your liking and then use to frost a Texas sheet cake or use as a glaze for donuts or a bundt cake. Once completely chilled, it will be quite thick.

Helpful Hints: *I used Gold Standard® French Vanilla Cream whey protein powder from GNC and Walmart.  Xylitol is highly toxic for animals.  If I recall correctly using carob powder makes this frosting much thicker.  You may need 1/4 cup (60 mL) less vanilla whey protein powder.  Apparently heavy cream powder is available at Walmart?  I know it is available on Amazon.

Yield: 3 cups (750 mL)
1 tbsp cocoa/carob
43.8/46.3 calories
3.7/3.5 g protein
2.7/2.6 g fat
0.4/0.2 g fiber
1.4/1.9 g net carbs