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Light 'n Fluffy Sugar-Free Cream Cheese Frosting
A super light and extremely fluffy basic cream cheese frosting recipe, perfect for all your cakes and cupcakes! This recipe is low-carb, sugar-free, and diabetic-friendly!
Prep Time 15 minutes
Total Time 25 minutes
Servings 6 cups
Ingredients
- 16oz.cream cheeseat room temperature (two 8 oz. blocks)
- 4oz.butter or organic palm shortening
- 1-1/2teaspoonsvanilla extract
- generous pinch of salt
- 1cupnon-GMO granulated erythritol + 1/2 teaspoon stevia extract powder Or 1 cup of my DIY Sugar Alternative Blend
Optional Ingredients:
- 1tablespoonspirulina powder
- enough water to make a paste when spirulina and water are whisked together
Instructions
- Using a paddle attachment on your stand mixer, cream together the cream cheese and butter or palm shortening until light and fluffy.
- Slowly add in the vanilla and salt and continue mixing until incorporated.
- Switch to the whisk attachment for your mixer.
- If adding the spirulina paste, now is the time to drop paste into the cream cheese mixture, continuing to mix until desired tint is achieved.
- In a high-powered blender or coffee grinder, whir the erythritol and stevia together (or my DIY Sugar Alternative Blend) until it reaches the look and texture of powdered sugar.
- Add the powdered sweetener into the frosting 1/4 cup at a time, allowing the mixture to fully incorporate before adding more.
- Taste after each addition to bring the frosting to your desired sweetness.
- Refrigerate the frosting for 10 minutes before icing or piping.
Recipe Notes
Yield: about 6 cups frosting -- plenty to cover a two-layer 9x9 cake, plus piping