HealthyApproach.org

Low Carb Cream Cheese Frosting

Updated: Apr 2, 2019

A creamy cream cheese frosting you can use to frost just about anything.


So much can be done with cream cheese - including frosting. Who doesn’t like frosting? This simple, yet delicious, low-carb recipe can be used for a variety of things. Top your favorite cupcakes, pound cake or simply use as a dip. If you like it as much as me, you might even find yourself eating it by the spoonful!


The key to great frosting lies in the quality of your ingredients. With only a few basic ingredients, the majority of the flavor really comes from the butter. Another important element is how long you beat the frosting. While you don’t want to over do it, experts say you do need to find that perfect balance. Simply stop and taste. Once it is light and fluffy, its time to stop. The goal is to get enough air whipped into it, almost like whipped cream. Add flavoring of your choice - I chose vanilla for this recipe. You can experiment with other extracts such as almond, lemon or chocolate.

You can easily change the flavor of this frosting - vanilla, chocolate, lemon or essentially any flavor you choose.

Ingredients

12 ounces (1.5 packages) cream cheese, softened

4 ounces (1 stick) salted butter, softened

1/2 cup Swerve Confectioners

2 teaspoons vanilla

Sweetener to taste


Directions

Beat the cream cheese until smooth, I used a Kitchen-Aid mixerbut a hand mixerwould work fine, too. Be sure to smooth out all of the lumps before moving on to the next step, once the sweetener is added it will be nearly impossible to break up those chunks.


Slowly add 1/2 cup of powdered Swerve, or sweetener of your choosing. Adding too quickly might result in a powdered mess. Beat until fluffy. Stir in the vanilla and continue to mix.


Add 1 stick of salted butter. Unsalted butter can be used, if that is all you have. However, the mild flavor of the salt mixes nicely with the vanilla. Mix until smooth.


Do a simple taste test and adjust the sweetness to your liking.


This recipe makes plenty of frosting for a dozen cupcakes, I even had a little left over. Chill unused frosting and lightly beat prior to using again.


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Sarah R.

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