Tuesday, March 18, 2014

~ Low Carb Cream Cheese Frosting Recipe

Recipe by Kathryn
Low Carb Cream Cheese Frosting Recipe


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

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....


  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.

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

  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

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

  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!!!

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