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This delicious low carb sugar free cream cheese frosting is smooth, creamy and can be topped over any kind of dessert. A cream cheese frosting without butter for me kind of tastes like ice cream. Oh, you can totally freeze this recipe and make the most amazing cheesecake ice cream ever. You could even eat it by the spoon to make yourself a nice and easy fat bomb.
There are times where if you over beat your cream cheese, you might make it too liquid or if you use room temperature cream cheese or even warm cream cheese, then it’ll be too soft and it’ll melt on you. If you add warm heavy whipping cream, then it just won’t whip or get frosty. Here are a few of my tricks to a fluffy cream cheese frosting.
Sugar Free Cream Cheese Frosting
A delicious creamy low carb frosting to be used on any kind of cake.
Course Dessert
Cuisine American, Canadian
Keyword cream cheese frosting, low carb frosting, sugar free frosting
Prep Time 5 minutes
Total Time 5 minutes
SERVINGS 24 portions (1 portion = 2 tbsp)
Calories 84 kcal
Ingredients
400 g cream cheese 2 blocks of Philly
180 ml heavy cream
90 g powdered erythritol
1/4 tsp stevia powder or monk fruit powder
1 vanilla bean or vanilla essence
Instructions
- Make an incision in your vanilla bean. Run the back of a knife or spoon along the bean to scoop out all the seeds. Keep for later.
- Add the cream cheese to a bowl and whip with your beaters until softened. This should take 20-30 seconds.
- Add the erythritol to combine.
- Pour in the heavy cream in 4-5 batches. This is so that the cream doesn't splatter everywhere.
- Read full recipes here >> mypcoskitchen.com/sugar-free-cream-cheese-frosting/