These sugar-free electrolyte gummies are simple to make and require just a few ingredients. Plus, you can choose from a variety of delicious flavors! In this post, I also share other electrolyte powder options and helpful tips you might find useful.
Ingredients
1 Tube of Zip Fizz
1 Cup Water
2 Tablespoons Heavy Whipping Cream
3 Tablespoons Gelatin
Instructions
In a saucepan, combine the water, heavy whipping cream, and electrolyte powder. Place the saucepan over low heat and stir to mix.
Once the powder is fully dissolved into the liquid, add the gelatin. A gel will begin to form on the surface.
Stir the gel into the liquid. As the mixture heats up, the gelatin will dissolve completely. If bubbles form while stirring, that’s perfectly fine. Let the mixture settle for a few minutes before gently stirring again.
Pour the mixture into your molds and refrigerate for about 10 minutes to set.
Notes
For additional tips and electrolyte powder options, check the post above the recipe.
The 2 grams of carbs in this recipe come from the Zip Fizz.
CHOCOLATE CHIP RED VELVET BUTTERCREAM
This red velvet buttercream frosting combines cream cheese with mini chocolate chips for a delightful treat. The vibrant red icing is perfect for topping vanilla or chocolate cupcakes, especially for Valentine’s Day. It’s a delicious way to capture the classic red velvet flavor in your frosting!
Ingredients
1 ½ cups butter (3 sticks), softened
1 (8 oz) block cream cheese, softened
2 tablespoons cocoa powder
6 cups powdered sugar (up to 7 cups if needed)
½ teaspoon salt
1 tablespoon milk (or cream)
1 ½ teaspoons red velvet emulsion (optional; use vanilla extract if needed)
2 teaspoons red gel food coloring (up to 3 teaspoons)
¾ cup mini chocolate chips
Instructions
Prepare the Mixer: If using a stand mixer, attach the paddle beater. For handheld mixers, use the whisk attachment.
Soften Ingredients: Ensure butter and cream cheese are softened but cooler than room temperature. Avoid microwaving.
Mix Butter and Cream Cheese: In a bowl, beat the butter and cream cheese on medium to high speed until creamy. Scrape down the sides and mix again.
Add Cocoa Powder: Incorporate cocoa powder and mix well, scraping the bowl as needed.
Add Sugar and Salt: Gradually add 3 cups of powdered sugar, salt, and milk. Mix on low until combined, then beat on medium until smooth.
Incorporate Remaining Sugar: Add the remaining 3 cups of powdered sugar and mix on medium until well blended. Scrape the bowl and mix again.
Flavoring: Add the optional red velvet flavoring or vanilla extract and mix on medium-high until combined. Scrape the bowl and mix again.
Color the Frosting: Add 2 teaspoons of red gel food coloring and mix until well combined. Adjust the color as needed by adding more food coloring.
Adjust Consistency: Check the frosting’s consistency. If too thick, add 1 tablespoon of milk; if too thin, add another cup of powdered sugar. Adjust color if needed.
Fold in Chocolate Chips: Gently fold in the mini chocolate chips.
Frost Cupcakes: Spread or pipe the frosting onto cupcakes. For piping, chill the buttercream briefly and use a large piping tip like 8B.
Enjoy your delicious red velvet buttercream frosting!
video
Notes
Storage: This buttercream must be kept in the refrigerator due to the cream cheese. It can be stored in the fridge for about a week or frozen for several weeks.
Yield: This recipe makes enough frosting to cover a two-layer, 8-inch cake or approximately 24 cupcakes.
