Wednesday, November 10, 2010

KID FRIENDLY JELLO FROSTING!!

UPDATE: New sugar free option at the end of this post.

UPDATE: Since posting this on Pinterest, a few people have commented that  this frosting deflated on them after a day at room temperature. I've never had this problem, because I live in a DRY climate, but those of you living in HUMID climates are having this problem. So... if you live in a humid climate, you'll need to store the frosted cake in the fridge.
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This frosting recipe has a lot of things going for it. It is fast, super light, smooth and creamy on the tongue (very similar to a 7 minute frosting, but so much easier). Neatest of all, is that it is flavored with jello, so you can make it in ANY Jello flavor you like...watermelon? blueberry? pina colada? Kids will LOVE this frosting.

3 ounce pkg. of Jello (favorite flavor)
2/3 cup granulated sugar
1 egg white
1 teaspoon vanilla
1/2 cup BOILING water

Place the Jello powder, granulated sugar, egg white and vanilla in a GLASS OR METAL mixing bowl of a stand mixer. DO NOT USE PLASTIC and make sure your glass or metal bowl is clean of any grease or oil.

Turn the mixer on HIGH and immediately add the half cup of BOILING water. Whip on high for five minutes and you will get this:

 NOTE: This recipe only seems to work if you use a  stand mixer, with whisk attachment. Also, make sure you use a glass or metal mixing bowl, do not try this with a plastic bowl.

NOTE: Some people have commented that they don't think raw egg whites are safe for children to eat. The egg whites in this recipe are no longer raw after you add the BOILING WATER.

NOTE: This recipe makes enough to frost 24 cupcakes, or a 9 x 13 cake. If you are going to do any piping or edges, you might have to double the recipe.


NOTE: This frosting pipes beautifully and holds its shape well. Like any 7 minute type frosting, it does get a little sticky/tacky the second day, so its best if you make it the day you want to serve it. If you have to make it the night before, just store it in an airtight container that doesn't touch the frosting.


NOTE: This frosting has so many fun possibilities for birthday cakes/cupcakes. It would also make a wonderful filling.



SUGAR FREE FROSTING OPTION

Since putting this recipe on Pinterest, I have heard from several people who are wondering about the possibility of sugar free jello and Splenda...well, I had to try it.

First of all, we didn't like it as much as the original recipe (with regular jello and granulated sugar). The taste was good, but the texture of the sugar free version + Splenda was just a little too foamy for us (that didn't stop us from eating it though...lol)

I followed the original recipe, substituting exact amounts with the sugar free products
I used 2/3 cup of granulated Splenda, 1 egg white, 1 teaspoon vanilla and a small (4 serving) size box of sugar free jello.  I mixed those items together in my stand mixer and added 1/2 cup of BOILING (not just hot) water while the mixer was running on HIGH. Let the boiling water run down the inside of the mixing bowl, so it cools off a couple degree's before hitting the egg white.

Mix on HIGH setting for at least 5 minutes (will take longer if you are in a humid climate). After 5 minutes, my frosting looked like this:

It was very foamy, and almost tasted like a sweet fruity meringue.  It still pipes nicely, here's an example:

I'm  not sure whats up with the sparkle; the final frosting DID have a "fairy tale shine" to it, and I thought perhaps it might have a granular taste, but it didn't; it was very smooth.

I  let this frosting sample set out at room temperature for several hours to see if it would deflate (it didn't), but it did form a VERY THIN crispy crust (keep in mind I'm in a dry climate). I also put a similar frosting sample (uncovered) in the fridge and after a few hours, there was NO appreciable difference between it and the sample I kept at room temperature.

It's hard to explain the mouth feel of this sugar free frosting, maybe a photo will help:

I cut the frosting sample in half... it tasted sort of like a cross between a sweet meringue and a wet marshmallow whip... does that make sense?

My conclusion: We liked the original recipe better, however, if your dietary concerns require a sugar free frosting, this is worth a try!!


87 comments:

  1. Wow! I am glad to see this recipe. I can see great possibilities for something like this. Thanks again.

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    1. I am very worried about the raw egg white, especially for kids!

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    2. The boiling water cooks the egg whites. Kids lick cake batter all the time and never get anyway.

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  2. Thanks for sharing Coleen. I am thinking to make some frosting for cupcakes and your recipe looks good :)

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  3. What a wonderful idea. This is a must try recipe. My grandkids will love it, I'm sure. Now to try and decide on a flavor. ;-)
    TFS
    Donna

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  4. That looks really fun! The kids will love it. I buy jello (an off-brand, actually) online in packs with a bunch of different flavors. There are some different ones it would be fun to try this with: peach, sour apple, blueberry. Thanks for sharing! Kelly

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  5. I can't wait to try this. It looks so yummy. I think lots of adults will love this, too.

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  6. i can't wait to try this, a family pleaser for sure!

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  7. Oooo, this will be fun with all those flavors out there!

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  8. VERY cool! Pina colada sounds yummy!
    ~ingrid

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  9. How creative! I make "rainbow jello" which has become the one recipe that attracts visitors to my blog, so this recipe is a neat twist on how to use jello! I love using jello around color-themed holidays (St. Patty's, Christmas, Easter) because you can choose any color you want! Thanks for the great recipe and post!

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  10. Very clever idea. It looks so fluffy and creamy and your piping is wonderful. I don't want to make a whole batch, I just want to steal a cupcake of yours!

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  11. Yum!!! Snowed in and looking to make something sweet with ingredients that I had in the pantry. Turned out great!!! Thank you:)

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  12. this looks nice & fluffy -- im going to try w. an angel food cake!! thanks =0)

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  13. I made this yesterday. You're right it becomes sticky after sitting at room temperature for a few hours. I think this is best eaten soon after you frost the cupcakes.

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  14. Made the kid friendly jello frosting today with Strawberry. It tasted amazing!! We loved the flavor! The color was great too. But I could not get mine to thicken up like your's did to pipe it. I beat it for 10 mins and it was still soupy. I even tried some cornstarch but that didn't work either :( It's alright though I just served the cupcakes in dessert bowls and poured it over!! Thanks for the recipe!

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  15. To Anonymous: Did you do it in a plastic bowl? It could be that grease on plastic bowls or utensils was the problem. Next time, try a glass or metal bowl.

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  16. i love the idea but it did not work for me and i even did it in a metal bowl....

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  17. Hi Coleen, oh I love you! Thank you so much for sharing this recipe. I have a hand mixer (Hamilton Beach, bought a while back for $15) and was nervous about trying the recipe since you had said to use stand mixer. But even with my little hand mixer, I got great frosting - fluffy and stiff! I used a little less than 1/2 cup boiling water (because my bowl turned out to be small) and I whipped the mixture for an additional 2 mins. The only thing that could improve was that the granulated sugar hadn't dissolved completely and I could taste it in the frosting. Any tips on what might have been the cause? Please do reply and advise. Thanks! - Neelu

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  18. To Neelu: I've never had the problem of being able to taste sugar granules. I am guessing that a larger bowl and a full half cup of BOILING water is the trick. Good luck, Coleen

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  19. Hi Coleen, thanks for taking the time to respond. A followup question - I had added the boiling water a little at a time. Do you think that might have caused the sugar to not dissolve properly? Should I put all the water at the beginning? Thanks again, Neelu

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  20. Yes, put all of the boiling water in at once.

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  21. I made this frosting with a hand mixer and also halved the recipe, I don't like too much frosting on my cupcakes, it turned out beautifully and tasted great! (I made strawberry)

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  22. I just made and posted about this today, what a fun project! Thanks for sharing:@)

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  23. I came over from Lynn's.
    Will the icing hold up for a few hours?

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  24. To Kathleen: The icing will hold up for a couple days easily, although it will form a "skin" on it. If you don't want the "skin" which can be sticky to cut through, just cover the cake and no "skin" will form.

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  25. I had an issue with the frosting not forming peeks had to add 4 teaspoons corn starch to thicken it up. I was using a Kitchen Aid 4 1/2 quart metal bowl. Any ideas on how to do this without the corn starch?

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  26. To clb1484: I have never had this recipe fail on me.

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  27. Isn't the uncooked egg whites harmful? I would love to try this but I'm not sure I would want my kids to eat uncooked egg whites. :S

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  28. To anonymous: Read the recipe again, you add BOILING water to the egg whites, that means they are no longer raw.

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  29. Tried this recipe a few months ago - worked brilliantly! Was almost distraught when I discovered hubby had deleted the recipe from my desktop: v. happy to find it again; thanks Colleen :D HappyKiwiNZ

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  30. I made this amazing frosting yesterday and about 4 hours later, it started to break down and become frothy...no creaminess to it :( Didn't whip it long enough, maybe?...or too long?

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  31. To Anonymous: I have NEVER had a problem with this frosting, I'm not sure what went wrong for you.

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  32. Has anybody tried using this recipe for a cake filling? I want to try it with my birthday cakes but curious to know how it comes out (texture and taste wise) a day after. I usually frost/deorate cakes a day before pick-up or serving to guests.

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  33. Just show this on pinterest, my sons birthday party is next weekend and I'm going to make this frosting
    For the cupcakes. I have a kitchen aid stand mixer, will that work?

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  34. To Anonymous: Yes, I make this with my kitchen aid stand mixer.

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  35. This looks like so much FUN! I am planning to make cupcakes soon and was going to make vanilla or chocolate frosting, but I just might have to make Jell-o frosting instead. I'll bet it would be great with raspberry Jell-o!

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  36. Have you ever tried making this frosting with unflavored jello and then adding a flavor extract???? I want to try this frosting but do not want a fruit flavor.

    Thank you so much

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  37. this was awesome wanted an icing without all that icing sugar. not to mention the ease of putting everything in my stand mixer and letting it make itself. Thanks so much for posting this.

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  38. Just wondered if anyone tried a sugar free variation of this and how it turned out?

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  39. I'm so excited to try this! I am wondering if you have ever tried it with the jello pudding? (for a chocolate or vanilla icing). Thanks!

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  40. Incredible! Love that it's a butter-free frosting and therefore a little more love-handle friendly:)

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  41. as I'm a beginner, by Jello, you mean the jelly "powder"? or the nearly hard cubes of jelly?

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  42. To Leily: just regular Jello powder.

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  43. Would the cup for cup Splenda and sugar free jello work?

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  44. Great recipe, thanks so much!
    just tried it and kids love it. Do you need to refrigerate the left over cupcakes and frosting?

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  45. HAS ANY CANADIANS MADE THIS RECIPE? IS IT A 57GM BOX OF JELLO or more because 57 gms converts to only 2.011 ounces?

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  46. To Annonymous: you don't have to refrigerate this frosting, but you should cover it well so that it doesn't form a tough skin on the surface of the frosting.

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  47. To Canadian anonymous: I suggest you use the full 3 ounces of jello. Do you have a scale?

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  48. Canadian measured out 3 ounces, made it - it turned out great - seems very sweet though?

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  49. Jo Peterson: After you add BOILING water, as per instructions, the egg white is no longer raw.

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  50. To Anonymous: The frosting is too sweet? I'm not sure what you expected. After all it IS a KIDS frosting made with JELLO!!! lol

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  51. I have a bosch stand mixer which uses a plastic bowl. Would you suggest using a metal bowl and a hand mixer or trying the stand mixer with the plastic bowl it uses?

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  52. momyshaver: I have not tried this with a plastic bowl.

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  53. Would sugar free jello work? The box says it's only .44 oz. would you have add more boxes??

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  54. This comment has been removed by the author.

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  55. will it work with regular mixing tools i don't have a whip tool for my mixer.

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  56. I know this recipe as "Butterfly Icing" ('cause it's light!) It does work with a regular mixer, but it just takes a bit longer. If people are having issues with it setting they can try adding a bit of Cream of Tartar (1/2 tsp.). I do find that even in my DRY weather it is best used the same day. It is the only icing I use on ANGEL FOOD CAKE, because it is so light! Thanks for sharing, I found this on Pinterest!

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  57. You are right about this frosting not doing well with humidity. I had to add extra sugar and beat it forever and it still flopped after a few minutes. I'm glad I let it sit before frosting the cakes just in case. You just can't have frosting in an Aussie summer. I'm going to add more sugar, whip it again and bake on low heat to see if I get meringue. I'll try again in Winter- the traditional baking season around here.

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  58. I just made this frosting and it is AMAZING!!! Forget the cake, just eat this!

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  59. I just made this, it turned out wonderful! but I had one problem, when the frosting was done it had little specks of jello powder, any idea how I can fix this?

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  60. What about using powdered sugar with sugarfree jello? What about also adding some heavy whipping cream?

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  61. No one ever said if they tried to use this as a filling for cupcakes or angelfood cake. Im hoping this may negate the sticky skin its said to get on it. I am dying to know if this is even feasable. Anyone?

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  62. I made this frosting for the first time a few days ago. It was so easy and WONDERFUL! My hubby loved it. It did take longer than 5 minutes to whip, but turned out beautifully. Will be my go to recipe. Thanks

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  63. After nine consecutive days of coping frosting recipes from the internet, this… your frosting was by far the best!!!

    I DO NOT like buttercream frosting/icing!!! I love cream cheese frosting but I can NOT use it because my cupcakes will be out of the refrigerator at room temperature of 75 degrees.

    I tried wedding frosting/icing… WAY TOO SWEET!!!

    Thank you very much for sharing

    Aloha
    Lori

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  64. I found this recipe on Pinterestmonths ago and hadn't found an excuse to try it.... Until now. I'm doubling the recipe and I live in Texas, and it's July. Today also is pretty humid. It's taking longer to make peaks, but that is totally fine because it tastes DIVINE! We're doing watermelon today, and my daughters' scout troop will love these cupcakes tonight! Thanks for sharing!

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  65. Colleen, have you ever made this using meringue powder as a substitute for the real egg white? If not do you think it would work the same?

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  66. THIS WAS ABSOLUTLY WONDERFUL!!! Like eating a strawberry cloud on a cupcake! Thanks for sharing! No problems your directions were great!
    Ruth

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  67. Coleen, this is a followup to my question on 9/13/14 about using meringue powder for the egg white. I wanted to make a 1/2 batch; experiment ensued:

    1 tsp. meringue powder = 1 Tbl water (for 1/2 egg white)
    1/2 cup + 1 tsp. plain sugar
    1 1/4 tsp. unflavored gelatin
    1/2 tsp. maple flavoring
    1/4 cup boiling water

    It was awesome! It worked just like the original recipe. The key is always having absolutely NO oil/grease on implements or bowl, of course. This is a terrific recipe. So glad I found it.

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  68. Would this frosting work with a "no cook" chocolate pudding mix?

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  69. Answer to Brenda: No, it wouldn't because the frosting is gelatin based.

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  70. Coleen - did you have an answer to 'Anonymous' comment from September about using meringue powder instead of the actual egg whites? Just wondering - the egg whites are not an issue with me but would like some input from anyone who did actually use the meringue powder...

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  71. To Nattie: I have never tried this recipe using meringue powder.

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  72. Love this receipe .. turned out wonderful .. and tastes really good. . thanks for sharing !!

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  73. Colleen - I just found your site today, and have been bookmarking like crazy. I love the way you write in your posts, your comments on the taste/texture's, and your humor. This is the first recipe I've gone down to read the comments underneath, and I just wanted to add my own to the list. It's not a comment about the recipe at all, but directly to you - you have *incredible* patience and grace in your replying. Just reading these comments I was becoming *so* frustrated the further I went down that people kept asking the same questions others had already been posted (and you'd replied to!), they'd wanted to change the recipe and make it something else (and wanting your input on how to do it!), or complaining because they hadn't read the post fully about the eggs (or comments below that were *answered* - many times!!). You are incredible, and I take my hat off to you. Besides all of that, your recipes look amazing, and you do your posts so well. Thank you for taking the time to post them & your thoughts so that we may learn, succeed, and improve in our own kitchens. :) Take care!
    ~LaLonne
    P.S. If you ever need someone to reply to comments of some that need their two brain cells knocked together, I'm up for hire. ;) Also, if you decide to delete this comment because you ARE so nice, I understand completely & my feelings will not be hurt. haha ;)

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  74. ended up adding a ton of cornstarch to make an odd tasting icing..... not too bad but i am very disapointed that i couldn't get frothy icing like the photo. trying again!!!!!!!

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  75. TO DANCERKIDD: I can only assume that you had traces of grease/oil on your beaters and/or bowl. I have NEVER had the problem you are describing, but that is exactly what it would do if your utensils had oil on them. It would also cause this problem if you use a plastic bowl.

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  76. Can you make this without the vanilla extract??

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  77. I read through the comments just to see if someone had asked this already but I did t see it. So I apologize if i issued it.

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  78. To Super Woman;;;;;;;;;;;; I don't see why not.

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  79. Just tried this with Piña Colada flavored jello mix and put on a strawberry cake. Tasted great and made a bright white frosting which is what I wanted. Turned out exactly as described. I have a Kitchen Aid mixer - mixed on high speed for about 7 minutes. Ate the cake within hours after making it but it did get a bit soft and a little foamy overnight, but still tasted great. Will try refrigerating leftovers next time.

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  80. Can't use egg due to allergies. What can I use instead?

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  81. Lemon cake with the Jello frosting in raspberry... DELICIOUS

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  82. I Love KID FRIENDLY JELLO FROSTING!
    http://tafsirahlam.info/

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  83. I want to thank you for this recipe- not only has it become a staple in our dairy-free diet, it has become a favourite of numerous friends and family members. Thank you, thank you, thank you.

    To those of you who have had problems- follow the method. I've made this a hundred times by now and NEVER had any issue.

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