Tuesday, March 18, 2014

~ Low Carb Cream Cheese Frosting Recipe




Recipe by Kathryn
Low Carb Cream Cheese Frosting Recipe

INGREDIENTS

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
Low Carb Sweetener to equal 1-2 cups of powdered sugar (I used 1 cup Powdered Erythritol + 1 tsp. Stevia)
1 teaspoon of vanilla extract

METHOD
1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix. Slowly add the sweetener. Keep adding until you get to desired sweetness and thickness.

3 Either spread on with an off set spatula or spoon into a piping bag to decorate your cake or cupcake.
Enough to frost 20 cupcakes....
1 serving....

6 comments:

  1. I like this recipe but would replace 1/4 of the butter with 1/4 melted coconut oil. The coconut oil gives the frosting a glossy "ganache" texture.

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    1. Great tip, Suzie!.... Thanks for sharing it!.... Hugs!

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  2. I just made this and added a little peanut butter powered and a little peanut butter. I then put it on the peanut butter Blondie. A big hit in our house! I will be making it again

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    1. WOW, that does sound yummy!... Thanks for sharing this with us!... Happy low carb cooking!!!

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  3. just made this to go on the cream cheese pound cake that I found on Pinterest. YUMMO!!!!!!!! I will next time however put the Powdered Erythritol in the blender to make it finer!!!

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    1. Awesome!.... Yes, the Erythritol needs to be blended, more like powdered sugar consistency, to work best... Happy low carb baking!!!

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