Best Sugar Free Cream Cheese Frosting Recipes

SUGAR-FREE CREAM CHEESE FROSTING

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.

SUGAR-FREE CREAM CHEESE FROSTING

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.

GLUTEN-FREE, SUGAR-FREE RED VELVET CUPCAKES WITH SUGAR-FREE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. Place cupcake liners in 8 wells of a muffin tin.
• In a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda, and powdered buttermilk, if using. Set aside.
• In a larger bowl, combine the eggs, egg whites, Melt, buttermilk or water, erythritol, and stevia. Mix on low speed with a hand blender until combined. Add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. Blend in food coloring until desired color is achieved.
• Divide batter evenly among the cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
• To make the frosting, beat together the cream cheese and Melt until fluffy (the Melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator.) Add the powdered erythritol in several additions, beating well, until fluffy. Beat in liquid vanilla stevia drops to taste.

SUGAR FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING

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!

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.

SUGAR-FREE CREAM CHEESE FROSTING

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.