Low Carb Cream Cheese Frosting Food
KETO FROSTING {3 FLAVORS}
Learn how to make keto frosting using 3 ingredients and with 3 flavor options- Chocolate frosting, vanilla frosting, and cream cheese frosting! These sugar free frosting recipes are made with low carb ingredients!
Provided by Arman
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, beat your powdered sugar and butter until combined, and smooth. Add in your vanilla extract.
- Add your flavor ingredients and continue beating until the desired texture is received. For a thinner texture, add more milk.
Nutrition Facts : ServingSize 1 serving, Calories 107 kcal, Carbohydrate 2 g, Protein 1 g, Fat 11 g, Sodium 100 mg, Fiber 1 g
CREAM CHEESE FROSTING LOW-CALORIE
This is a rich creamy frosting that is easy and delicious served on Pumpkin, spice or carrot cakes. I make this recipe all the time so I had to include it in my recipe collection.
Provided by Vseward Chef-V
Categories Dessert
Time 10m
Yield 20 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 58.5, Fat 4.3, SaturatedFat 2.7, Cholesterol 12.4, Sodium 50, Carbohydrate 3.8, Sugar 3, Protein 1.2
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- Add the sweetener and beat until lightened in texture. Beat in the vanilla until completely incorporated.
- Add the butter, beating again until the mixture is whipped together and nice and light. Adjust sweetness with more powdered sweetener or stevia to taste.
- Refrigerate until ready to use. Beat until light and fluffy before using. Makes approximately 2 cups or enough to generously frost 12 cupcakes.
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- Whip the cream cheese and butter in a stand mixer until light and fluffy, scraping down the sides as needed.
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- If you need to soften your cream cheese, remove it from the wrap, cube it, and place it in a microwave-safe bowl. Microwave in 10-second sessions, until soft but not liquid.
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- In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
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- Using a stand mixer with a paddle attachment, or an electric hand mixer, beat together the cream cheese and butter until smooth and fluffy.
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- Preheat oven to 350 and place the rack into the lower third. Place cupcake papers into a 12 hole muffin tin. Measure 1/2 cup of the sweetener and powder it in a coffee grinder.
- Preparation: Ready three bowls: 2 smallish bowls and one that is medium-large. In one of the smaller bowls add all of the dry ingredients and whisk well. In the other smallish bowl (with enough room mixing with a hand mixer) add the wet ingredients. To the medium bowl, add the softened butter.
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- Give the wet ingredients a quick mix from the hand mixer. Pour 1/2 of the dry ingredients into the butter mixture and mix thoroughly with the hand mixer. Scrape up any dry ingredients that may be hiding at the bottom of the bowl and mix again. Add 1/2 of the wet ingredients and mix completely over medium-high speed until the liquid is completely absorbed and the mixture looks light and fluffy. Add the remaining dry ingredients making sure to mix thoroughly to coat all of the dry ingredients. Finish with the last half of the wet ingredients, again scraping the bottom of the bowl and making sure the mixture looks light and fluffy.
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