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
Nutrition Facts : Calories 101 kcal, Carbohydrate 1 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 95 mg, Sugar 1 g, ServingSize 1 serving
SUGAR-FREE FROSTING
Versatile cream cheese frosting flavored with sugar-free instant pudding. It will frost one 9x13 or one 2 layer cake. Use any flavor of pudding mix.
Provided by Chelsey
Categories Desserts Frostings and Icings
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
- In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
Nutrition Facts : Calories 134.5 calories, Carbohydrate 10.8 g, Cholesterol 23.4 mg, Fat 9.4 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 164.2 mg, Sugar 3.8 g
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.
SUGAR-FREE CREAM CHEESE FROSTING
Great frosting even if you are not on a sugar-free diet!
Provided by kwolff
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 12
Number Of Ingredients 4
Steps:
- Beat cream cheese and sucralose sweetener together in a bowl using an electric mixer until smooth and creamy; stir in whipped topping and vanilla extract until smooth.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 5.7 g, Cholesterol 10.6 mg, Fat 8.1 g, Protein 2.2 g, SaturatedFat 6.2 g, Sodium 60.7 mg, Sugar 4.4 g
SUGAR-FREE CREAM CHEESE FROSTING
This recipe recommends you spread on carrot cake. This came from Obesity Help. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Dessert
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Beat together cream cheese and margarine. Then stir in Equal®, vanilla and milk until powder is moistened. Beat until smooth.
- Frosts 2 - 9" round layers of cake or two dozen cupcakes.
Nutrition Facts : Calories 275.8, Fat 19.5, SaturatedFat 10.9, Cholesterol 63.4, Sodium 288, Carbohydrate 16.2, Sugar 14.7, Protein 8.3
SUGAR-FREE FROSTING
I have been using this icing since I have been Diabetic. Versatile cream cheese frosting flavored with sugar-free instant pudding. It will frost one 9x13 or one 2-layer cake. Use any flavor of pudding mix.
Provided by Lio P
Categories Dessert
Time 30m
Yield 1 9x13 or one 2layer cake, 1 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, combine pudding mix and milk.
- Mix well and let stand until thickened.
- In a large bowl, beat cream cheese until smooth.
- Add pudding and mix well.
- Finally, fold in whipped topping.
- Makes 1 frosting for 1 cake.
Nutrition Facts : Calories 1428.5, Fat 86.3, SaturatedFat 60.9, Cholesterol 191.3, Sodium 2271.8, Carbohydrate 121, Fiber 3.4, Sugar 54.3, Protein 46.9
SUGAR-FREE CREAM CHEESE FROSTING
A great-tasting sugar-free cream cheese frosting. As a hint, before using, firm it up in the refrigerator a bit.
Provided by Big Mike2
Categories Dessert
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Pulse the Splenda in a food processor to make it fine like confectioner's sugar.
- Add cream cheese, butter and vanilla.
- Mix until very well combined. If needed, add a bit more Splenda.
- Chill to firm it up a bit before using or use it right away.
SUGAR FREE CARROT CAKE RECIPE
You'll choose this sugar free carrot cake for your next guilty pleasure. Enjoy a sweet and nutty carrot cake with cream cheese frosting, without the sugar!
Provided by Recipes.net Team
Categories Cakes
Time 2h10m
Yield 8
Number Of Ingredients 22
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.
Nutrition Facts : Calories 438.00kcal, Carbohydrate 35.00g, Cholesterol 38.00mg, Fat 33.00g, Fiber 5.00g, Protein 7.00g, SaturatedFat 15.00g, ServingSize 8.00 slices, Sodium 348.00mg, Sugar 26.00g, UnsaturatedFat 4.00g
SUGAR FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING
Completely sugar free dessert! I've been experimenting with a sweetener called "Xylitol" that I buy online and will gradually post recipes with my successful results. I promise never to post a recipe that hasn't passed the "Kid Test". I have four kids who are very, very finicky eaters. My kids CAN tell that these aren't made from real sugar - mostly because I don't have real sugar in my house anymore. But they still love these. I have also served these to friends without anyone knowing they weren't "normal" pumpkin bars. I started looking for a sugar substitute when a dear friend had surgery and became completely intolerant to any processed sugar. Splenda doesn't agree with me and I always prefer 'natural' options when possible. Xylitol IS more expensive than sugar, so experimentation is frustrating sometimes. I hope you will enjoy my successes without having to endure the waste I've had. It has 40% less calories than sugar, 75% less carbs, and has a glycemic index of 7 (compared to sugar at 68 and corn syrup at 100) and my friend can enjoy sweets once again! The key to using this in place of sugar is to MELT the xylitol before adding it to the recipes. I just melt mine in my pyrex measuring bowl in the microwave. I have found it's very important to MELT the Xylitol but not BOIL or otherwise over-heat it, because it does alter it's consistency like sugar. If you heat it too long, when it cools, it becomes rock hard. (I'm still figuring out how to use this to my advantage in fudge and caramels - I'll post when I get a successful outcome.) This pumpkin bar recipe is an adaptation of one I have in an old Better Homes and Gardens cookbook. I also use only whole-wheat flour and try to skim some of the fat (though not all, in order to keep a nice degree of moistness). I buy my Xylitol online. Some bigger cities might have natural/health food stores that sell it in the store, but nothing near me. I pay about $25 per 5 pound bag, so shop around. For me and my family, the switch is worth it.
Provided by Bizy_Mum
Categories Bar Cookie
Time 1h
Yield 18 2 inch squares, 18 serving(s)
Number Of Ingredients 17
Steps:
- Bar directions:.
- All Xylitol measurements refer to the measurement of the dry powder, not the melted liquid.
- Melt the xylitol. It takes about 10 minutes for my microwave to melt the xylitol, but microwave times vary. It will be as clear as water when melted - don't let it boil! It's okay to stir it occasionally while melting it. Your wooden spoon will get a crusty layer that washes off easily. Xylitol isn't sticky even when hardened and clean up is a breeze! The xylitol when melted is very, very hot. Be careful and use something that can withstand the temperature - I've used ordinary glass mixing bowls and pyrex measuring bowls without problems. Plastic would probably melt. 2 cups of crystal Xylitol will be less than 2 cups of melted Xylitol - that's okay. It's sweeter than sugar!
- USE OVEN MITS WHEN HANDLING YOUR BOWL OF MELTED XYLITOL. It's that hot.
- In a mixer, blend all ingredients together except the xylitol, flour, gluten and eggs.
- Slowly pour the melted xylitol 'syrup' into the mixing bowl and mix.
- Add flour and gluten.
- Pour mixture into a 10x15x2 cake pan - spray first with cooking spray.
- Bake at 350 degrees for about 25 to 30 minutes or until toothpick inserted in the center comes out clean. Allow to cool.
- Frosting Directions:.
- I've had the hardest time adapting frosting to the Xylitol. I kept trying to use the same volume of Xylitol crystals as sugar. By the time the melted mixture returned to room temperature, the darn stuff would be rock hard and inedible. However, if you don't melt the Xylitol and try to use the crystals creamed with your butter/margarine, it stays too crystallized and gives the frosting an unpleasantly crunchy texture.
- I've finally come upon the perfect balance. It's still very sweet but stays creamy when spread and it's so much better for you!
- So, melt your Xylitol as before. I use my small mixing bowl for this. I have to use oven mits to move the mixing bowl from the microwave to my mixer stand.
- Carefully add your butter or margarine. If you 'plop' it in, hot Xylitol splatters could burn you!
- Add Vanilla.
- Add the cream cheese in small dollops.
- Start the mixer at low speed. Mix until no visible 'lumps' of cream cheese are seen. Blend at low speed for 3-5 minutes.
- Allow frosting to cool on mixer stand. Periodically (every 5-10 minutes or so) turn the mixer on for short 3-5 minute bursts on slow speed. This seems to keep the cooling frosting creamy and prevent hard 'chunks' from forming.
- When cooled to room temperature, spread on your cooled pan of pumpkin bars. For me, if I start the frosting as soon as the bars start cooking, they're usually cooled and ready at the same time.
- Enjoy!
Nutrition Facts : Calories 189, Fat 14.9, SaturatedFat 7, Cholesterol 74.4, Sodium 323.9, Carbohydrate 10.9, Fiber 2.2, Sugar 1.7, Protein 4.1
KETO CREAM CHEESE FROSTING
This keto cream cheese frosting is great on keto brownies.
Provided by Linda Nofsinger
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Mix cream cheese, butter, and sweetener with an electric mixer until well blended. Adjust sweetener to taste. Refrigerate until use.
Nutrition Facts : Calories 1195.6 calories, Carbohydrate 4.6 g, Cholesterol 367.6 mg, Fat 127.4 g, Protein 13.5 g, SaturatedFat 80.5 g, Sodium 987 mg, Sugar 0.4 g
FAT FREE AND SUGAR FREE CREAM CHEESE FROSTING
Steps:
- Put all ingredients in a bowl and then mix until creamy.
- Put on low fat cake or bagel.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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