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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Whipped Cream Cheese Frosting (Sugar-free, Low Carb) Recipe

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This recipe for Whipped Cream Cheese Frosting (Sugar-free, Low Carb) is from The Anderson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz cream cheese (cold)
1 1/4 c heavy cream
1/2 c low carb powdered sugar or Swerve Confectioner
1 tsp vanilla or favorite flavoring
Directions:
Directions:
Whip the cold cream cheese until loosened. Add the Surkin Icing Sugar and vanilla, whipping until incorporated and smooth. Add the heavy cream 1/4 cup at a time, slowly incorporate the liquid into the cream cheese and then whip until light and fluffy. It will still be somewhat stiff since the sugar alcohol keeps it cold. Spoon into a piping bag and pipe onto cupcakes or cake. Makes 2 1/2 cups or enough to very generously decorate 12 cupcakes or to fill and top an 8-inch naked layer cake. Yields 12-3T to 1/4 cup servings.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
How to powder granulated sweetener: Place 1/3 c of granulated sweeter (erythritol, xylitol, Surkin: 1 or Swerve granulated into a coffee grinder and grind for 10 seconds. Yields 1/2 c of powdered sweetener
Note: If using plain erythritol or xylitol you may want to add a little stevia glycerite or liquid stevia to the recipe to bump up the sweetness.

 

 

 

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