No Guilt Cream Cheese Frosting 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.

NO GUILT CHEESECAKE

Steps:

• Place a paper towel in a colander, and place the colander over a bowl to collect any draining liquid. Pour yogurt on top of the paper towel. Set in refrigerator for 12 to 24 hours. Use this yogurt curd like cream cheese.
• Mix graham cracker crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 9 inch springform pan.
• Mix yogurt curd with 1 cup sugar, eggs, and vanilla. Pour over crust.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until done when checked with cake tester. Let sit 24 hours before serving.

EASIEST VEGAN CREAM CHEESE FROSTING

Steps:

• Add butter and shortening to the bowl of your stand mixer fitted with the paddle attachment (or a large mixing bowl if using a hand mixer)
• Mix on low/stir until completely incorporated
• Add the powdered sugar one cup at a time, mixing on low between each addition until incorporated
• Add your vinegar, lemon juice, and vanilla extract
• Mix on low until completely incorporated
• Use a rubber spatula to scrape the sides and bottom of your bowl
• Turn the mixer to medium high and let it run for 15 minutes - or until you taste test and there's no waxy mouthfeel from the shortening
• Add the tub frosting if using, and allow mixer to run on low for ten minutes
• Taste test! If it needs more tang, add more vinegar by the half tablespoon until your desired level of tanginess has been achieved.
• Adjust the consistency by adding water by the teaspoon to thin, or more powdered sugar by the quarter cup to stiffen until desired consistency is reached

CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

KETO CREAM CHEESE FROSTING

Steps:

• Mix cream cheese, butter, and sweetener with an electric mixer until well blended. Adjust sweetener to taste. Refrigerate until use.

NO GUILT CREAM CHEESE FROSTING

Steps:

• 1. whip the cream cheese till smooth.
• 2. add the vanilla or extract of you choice, this will give the cream cheese a little more creamy texture. exsample:I made mine for a lemon cake so I used lemon juice.
• 3. in small bowl combine the milk and pudding till well mixed. slowly pour into the cream cheese while mixing on low. mix till well combine, this will be in a pourable form frosting, frost your item, and refrigerate
• 4. Refrigerate for about 1 hour to give the frosting time to set up. then enjoy this creamy gilt free frosting.

CREAM CHEESE FROSTING

Steps:

• Beat the softened butter to a soft and even consistency. Add the orange juice, if using, then the icing sugar. Cream until you have a smooth, soft buttercream consistency.
• Add the cream cheese and work it in - don't beat it in, just slowly mix with a wooden spoon. Depending on how soft the mixture is, you may want to put it in the fridge for 10 mins at this point. If it's runny, it will firm up again. It should be spreadable and not run off the cake.

SUGAR FREE CARROT CAKE RECIPE

Steps:

• Preheat the oven at 350 degrees F. Grease an 8-inch springform cake tin with cooking spray and line with parchment paper.
• In a large bowl, mix the carrots, almond flour, desiccated coconut, walnuts or pecans, cranberries, ground cinnamon, baking powder, ground ginger, ground green cardamom, nutmeg, and salt.
• In another bowl, add in the eggs, honey, milk, coconut oil, applesauce, and vanilla extract. Whisk to combine.
• Add the dry mixture into your wet mixture until evenly combined
• Transfer the cake batter to your cake tin. Bake it in the oven for roughly 45 minutes, or until a cake tester comes out clean.
• Once your cake is done baking, remove it from the pan and allow it cool on a rack.
• In a chilled mixing bowl beat the heavy cream until soft peaks form.
• In a separate bowl, add in the cream cheese, honey, and vanilla extract. Cream until smooth, roughly 5 minutes.
• Fold in the whipped cream to your cream cheese mixture until evenly incorporated.
• Spread your cream cheese frosting over your cooled cake.
• Stick roughly 4 pieces of toothpicks into the cake and place your cling film on top. This will prevent the cling film from sticking to your frosting.
• Cover your carrot cake and chill until the frosting becomes firm. Enjoy your sugar-free carrot cake at room temperature or served chilled.

DEBBIE'S PUMPKIN BARS #2 (THE HEALTHIER VERSION)

Steps:

• Preheat oven to 350F; grease& flour 10x15 jelly roll pan; set aside.
• Beat sugar, oil, applesauce& egg substitute.
• Sift dry ingredients and add to egg mixture; stir well to combine.
• Add pumpkin& nuts.
• Pour into prepared pan; bake 20-25 minutes or until done.
• Cool thoroughly.
• Frost with cream cheese frosting, or serve with Cool Whip.