Sugar Free Cream Cheese Frosting Recipes
BASIC CREAM CHEESE FROSTING
This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.
Provided by JJ
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 40.4 g, Cholesterol 41.1 mg, Fat 14.3 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.9 mg, Sugar 39.3 g
SUGAR-FREE CREAM CHEESE FROSTING
A great-tasting sugar-free cream cheese frosting. As a hint, before using, firm it up in the refrigerator a bit.
Provided by Big Mike2
Categories Dessert
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Pulse the Splenda in a food processor to make it fine like confectioner's sugar.
- Add cream cheese, butter and vanilla.
- Mix until very well combined. If needed, add a bit more Splenda.
- Chill to firm it up a bit before using or use it right away.
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- Gently mix the softened butter, cream cheese, sweetener and flavourings until smooth and creamy.
- If you wish to add additional pwders such as cocoa powder, you may need to add an additional teaspoon or tablsepoon of double cream until you create the perfect frosting consistancy.
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- In a mixing bowl using a stand mixed fitted with a paddle attachment if possible, cream together the cream cheese and butter. Alternatively, you can do this by hand if you desire.
- When the cream cheese and butter are well blended you can switch to a whisk attachment (or a whisk if by hand) on your mixer. Then whisk in 1 tablespoon of your dairy (Greek Yogurt or alternative) until that is blended.
- Next, add 1 teaspoon of the Stevia and 1 teaspoon of vanilla extract. Whip or whisk the frosting for about a minute on medium.Test the frosting for sweetness. If additional Stevia is needed, add only a small amount as this will go a long way. Also, if the frosting appears to be too thick for your needs, you can add an additional dairy (no more than 1/2 a tablespoon at a time).If you are looking for a thicker frosting and this becomes difficult to whip, you can switch back from the whisk to the paddle.
- Continue to whip or whisk the frosting until you reach your desired consistency. This frosting needs to be refrigerated
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- In a mixing bowl, cream together the cream cheese and butter. It should take a few minutes until this mixture reaches a desired creamy texture. Hence, using a stand mixer is desired.
- When your cream cheese and butter have reached that desired creamy texture, slowly mix in the vanilla and the contents of the first bowl by hand. I like to add half of the sugar alternative/cornstarch at a time, stirring between additions.
- When this frosting reaches a spreadable texture that you need, then it is ready to use. Refrigerate this frosting if not using immediately and allow it to become soft when you are ready to use it. Items with this frosting on them should be refrigerated as well.
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