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....
1 serving....
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.
ReplyDeleteGreat tip, Suzie!.... Thanks for sharing it!.... Hugs!
DeleteI 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
ReplyDeleteWOW, that does sound yummy!... Thanks for sharing this with us!... Happy low carb cooking!!!
Deletejust 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!!!
ReplyDeleteAwesome!.... Yes, the Erythritol needs to be blended, more like powdered sugar consistency, to work best... Happy low carb baking!!!
DeleteThis cake is amazing! All of this time we have needed the good old mayo as an ingredient. Thank you soooo much!!!!
ReplyDeleteThanks!!!!
DeleteI'm so glad that you love it!... I do too!
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