Cream Cheese Frosting Low Calorie Food

CREAM CHEESE FROSTING

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.

LOW FAT CREAM CHEESE FROSTING

Steps:

• Beat together cream cheese, powdered sugar and vanilla until smooth.

CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, sugar, yogurt and vanilla in a mixing bowl until smooth.

STEVIA CREAM CHEESE FROSTING

Steps:

• In a mixing bowl using a stand mixed fitted with a paddle attachment if possible, cream together the cream cheese and butter. Alternatively, you can do this by hand if you desire.
• When the cream cheese and butter are well blended you can switch to a whisk attachment (or a whisk if by hand) on your mixer. Then whisk in 1 tablespoon of your dairy (Greek Yogurt or alternative) until that is blended.
• Next, add 1 teaspoon of the Stevia and 1 teaspoon of vanilla extract. Whip or whisk the frosting for about a minute on medium.Test the frosting for sweetness. If additional Stevia is needed, add only a small amount as this will go a long way. Also, if the frosting appears to be too thick for your needs, you can add an additional dairy (no more than 1/2 a tablespoon at a time).If you are looking for a thicker frosting and this becomes difficult to whip, you can switch back from the whisk to the paddle.
• Continue to whip or whisk the frosting until you reach your desired consistency. This frosting needs to be refrigerated

LOW-FAT CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Coat 2 (8-inch) round cake pans or 1 13 x 9-inch pan with spray and dust with 1 Tbs flour.
• Combine 2¼ cups flour through nutmeg in a medium bowl.
• Combine sugars through egg in a large bowl and beat well at medium speed; add to flour mixture, stirring just until moist.
• Stir in carrot.
• Pour into the cake pans, then sharply tap pans once on counter to remove air bubbles.
• Bake at 375°F about 30 minutes until a toothpick inserted in center of each cake comes out clean.
• Cool in pans on wire racks 10 minutes, then remove from pans and cool completely.
• MAKE FROSTING: Beat cream and vanilla in a large bowl with electric mixer at medium speed until smooth.
• Gradually add sugar and beat at low speed just until smooth.
• (If necessary you can thin the frosting with a little skim milk).
• Spread about 1/2 cup on bottom layer of cake; top with other layer. Spread rest of frosting over top and sides of cake.
• Alternatively, if using a 13 x 9 pan, just spread frosting over the top.
• Either way, sprinkle walnuts over top.

FLUFFY CREAM CHEESE FROSTING (LOW FAT)

Steps:

• In a medium bowl using a whisk or an electric mixer at low speed beat pudding mix with milk until combined and thickened.
• In another bowl beat the cream cheese with vanilla until smooth; add in pudding and mix to combine well.
• Fold in Cool Whip starting with a quarter of the container adding in more until you achieve desired consistany and taste.

LOW FAT CREAM CHEESE FROSTING RECIPE

Steps:

• Beat together the cream cheese, powdered sugar, and vanilla until smooth.
• Serve over cakes or other favorite desserts, and enjoy!

DEVIL'S FOOD CUPCAKES W. CREAM CHEESE FROSTING (LOW CAL/FAT

Steps:

• Stir together the cake mix, egg whites, carrots, water, and coffee.
• Using an electric mixer, beat on low speed for 30 seconds to blend slightly.
• Increase the speed to medium and beat for 2 minutes.
• Spoon the batter into 24 muffin cups that have been sprayed with nonstick spray.
• Bake for 20 minutes at 325 or until toothpick inserted in center comes out clean.
• Put the pans on cooling racks and let stand for 15 minutes.
• Remove cupcakes from pans and allow to cool.
• In a medium mixing bowl, combine cream cheese, confectioner's sugar, milk, and vanilla.
• Using an electric mixer, beat on medium speed until smooth.
• Using a rubber spatula, fold in the Cool Whip.
• Cover and refrigerate until needed.
• Top each cupcake with 1 tablespoon topping.

SPLENDA® LOW-FAT CREAM CHEESE FROSTING

Steps:

• Beat softened butter and SPLENDA ® Granular briefly in medium bowl, until SPLENDA® Granular is just incorporated.
• Add cream cheese, tablespoon by tablespoon.
• Mix until lump free, 1 to 2 minutes.
• Scrape sides of bowl and add vanilla extract. Mix well.

CREAM CHEESE FROSTING LOW-CALORIE

Steps:

• Place frosting ingredients in a mixing bowl.
• Mix on medium speed until well blended.
• Ice cake when cake is completely cool.
• Optional garnishes: Sprinkle finely chopped walnuts.
• Makes enough to frost a two-layer 9 inches cake.

LOW CALORIE CREAM CHEESE FROSTING

Steps:

• Add all the ingredients in a large bowl.
• Use a hand mixer or countertop mixer to whisk on medium speed for 2-4 minutes, until it's smooth and fluffy.
• Store in the fridge for up to a week.

CREAM CHEESE FROSTING III

Steps:

• In a medium bowl, beat cream cheese and margarine until smooth. Add vanilla. Add sugar 1/4 cup at a time until all is added. Beat until smooth.