One of the low carb, sugar-free treats that I have not enjoyed is the many frosting recipes that are out there. Combining Pyure (or other sugar-free, healthy sweeteners) with butter hasn’t yielded a good taste in my opinion. I feel like the sweetener overpowers the frosting—and you can really tell that it is not powdered sugar in there!
So…in keeping with my theory of diluting the less-familiar (and maybe less desired) tastes in my recipes, I have been toying with cream cheese frostings for two years now. And I’ve made it!
Enter Barry Mannilow singing “Looks Like We Made It!” (I went to his concert last year, and while he is old (seventy?), he still sings just like I remember….oh…love his songs!)
And….the frosting recipes that I like use my Low Carb Cream Cheese Dessert Base—so they are fast if you keep this mixture in your fridge for all of the nearly one hundred recipes that use this amazing base! (If you don’t want to keep the base in bulk in your refrigerator, you can use the Single Recipe Low Carb Cream Cheese Dessert Base found here!)
Keep in mind that if you use a lower fat cream cheese, the result will not be as thick, so be sure you add liquid slowly and incrementally, if at all, if you are not using full fat cream cheese. (I personally use the 1/3 less fat version.)
So here they are…all five of them! The vanilla is perfect for any white frosting—even “pipe-able”! The peanut butter is….oh my! And the chocolate is light and not too chocolaty. The maple is amazing on cinnamon rolls. I prefer the strawberry on white cake or sugar cookies, but many will like it on chocolate cookies or cupcakes (as pictured). Oh, and there’s an optional ingredient. If you love those frostings at bakeries that taste like part icing part whipping cream, you might try adding the Optional 8 to 16 ounces of whipping cream. Makes a different frosting entirely.
Below are links to the ingredients I use in the recipe above. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!
- One recipe Cream Cheese Dessert Base
- ½ cup butter (soft but cool)
- ⅓ to ½ cup powdered Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend)*or double a cup-for-cup sugar substitute. Powdering instructions can be found here.
- Optional: 8 to 16 ounces of Cool Whip (or whipped whipping cream)
- Whip butter in mixer.
- Fold in recipe cream cheese base a little at a time.
- Add more powdered bulk sweetener as needed.
- Optional: Fold in Cool Whip (or whipped whipping cream) until fluffy.
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- One recipe Cream Cheese Dessert Base
- ½ cup butter (soft but cool)
- ½ cup unsweetened cocoa powder
- ⅓ to ½ cup powdered Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend) *Or double a cup-for-cup sugar substitute. Powdering instructions can be found here.
- Optional: 8 to 16 ounces of Cool Whip (or whipped whipping cream)
- Whip butter in mixer.
- Fold in one recipe cream cheese base a little at a time
- Whip in cocoa powder.
- Add more powdered bulk sweetener as needed for bulk and flavor.
- Optional; Fold in Cool Whip (or whipped whipping cream) until fluffy.
- One recipe Cream Cheese Dessert Base
- ½ cup butter (soft but cool)
- ⅓ to ½ cup powdered Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend)*Or double a cup-for-cup sugar substitute. Powdering instructions can be found here.
- Optional: 8 to 16 ounces of Cool Whip (or whipped whipping cream)
- 1 or 2 tsp extract
- Drop or two of food coloring
- Whip butter in mixer.
- Fold in recipe cream cheese base a little at a time.
- Whip in extract. Taste and adjust.
- Add food coloring.
- Add more powdered bulk sweetener as needed.
- Optional: Fold in Cool Whip (or whipped whipping cream) until fluffy.
Maple frosting is perfect on low-carb cinnamon rolls made with Sprouted Flour Mix.
- One recipe Cream Cheese Dessert Base
- ½ cup butter (soft but cool)
- ⅓ to ½ cup powdered Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend)*Or double a cup-for-cup sugar substitute.Powdering instructions can be found here.
- Optional: 8 to 16 ounces of Cool Whip (or whipped whipping cream)
- 1 tsp maple extract
- 1 tsp blackstrap molasses
- Whip butter in mixer.
- Fold in recipe cream cheese base a little at a time.
- Whip in extract and molasses. Taste and adjust.
- Add more powdered bulk sweetener as needed.
- One recipe Cream Cheese Dessert Base
- ½ cup butter (soft but cool)
- ½ cup unsweetened cocoa powder
- ⅓ to ½ cup powdered Pyure* (or Gentle Sweet or Homemade Pyure or other stevia blend)*Or double a cup-for-cup sugar substitute. Powdering instructions can be found here.
- ½ to 1 cup peanut butter
- ½ tsp maple extract
- Optional: 8 to 16 ounces of Cool Whip (or whipped whipping cream)
- Whip butter in mixer.
- Fold in one recipe cream cheese base a little at a time
- Whip in peanut butter.
- Add extract. Taste and adjust.
- Add more powdered bulk sweetener as needed for bulk and flavor.
- Optional; Fold in Cool Whip (or whipped whipping cream) until fluffy.
