Name: Sugar Free Cream Cheese Frosting - My PCOS Kitchen
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Sugar Free Cream Cheese Frosting - My PCOS Kitchen

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×As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, view our&nbsp;disclosure policy&nbsp;for details.Jump to Recipe This delicious low-carb sugar-free&nbsp;cream cheese frosting is smooth, creamy and can be topped over any kind of dessert.When I make cakes, I&nbsp;usually like to use a buttercream icing like the one I used in my .&nbsp; They have always been one of my favourite kinds of frosting.But for cakes like a red velvet cake, , , a&nbsp;&nbsp;,a&nbsp;, and my , I usually like to stick with a cream cheese frosting without butter.I preferred using a combination of cream cheese and heavy cream for this sugar free cream cheese frosting because it doesn't make it as "oily" and "fatty" as when you make it with butter.You can always taste that buttery oily taste in buttercream icing that just a couple of tablespoons of it and I usually get sick of it.A cream cheese frosting without butter for me kind of tastes like ice cream.&nbsp; Oh, you can&nbsp;totally freeze this recipe and make the most amazing cheesecake ice cream ever.I actually froze my with this cream cheese frosting and ate them as frozen treats!So just so you know, the possibilities are endless! You could even eat it with the spoon to make yourself a nice and easy fat bomb.If you would like a dairy-free version, check out my recipe!&nbsp; You can use that frosting on any type of cakes you want.&nbsp; It's made with coconut cream, erythritol and stevia.You can also make a chocolate version of this recipe using my recipe! I have hundreds of other PCOS recipes on this website so make sure to have a look around if you like this one.If you're new to low carb eating, you might be wondering how you can make cream cheese frosting without the use of powdered sugar.You simply need to use a low carb alternative.&nbsp; There are many options for sweeteners out there, but my favorite ones have always been erythritol and stevia powder.It's important that you use powdered erythritol and not the granulated kind as you will get that grainy texture in your sugar-free cream cheese frosting.I usually like to make my own powdered erythritol as it's just so simple.&nbsp; They usually sell bags of powdered erythritol, but it tends to be more expensive than the granulated kind so I usually make my own.You simply need to add any amount of granulated erythritol to a powerful blender, I use my , process for about 30 seconds and you have a nice powdery substance that can be used instead of powdered sugar in any recipes.You can also sprinkle a little bit of it on top of cakes to give them that nice powdered snow look.I usually like to use a combination of erythritol and stevia in most of my recipes because erythritol in large amounts can cause stomach problems and give that annoying cooling taste in the mouth.If I were to use erythritol alone to sweeten this recipe, I would need to use double or triple the amount in order to achieve the same sweetness as stevia so you would have this huge cooling effect in your mouth afterwards.Stevia alone wouldn't make the frosting silky like a normal sugar version, so adding the erythritol helps make the perfect consistency and the stevia helps with the sweetness.I like to use erythritol and stevia because they don't raise blood sugar, are 0 on the glycemic index and have zero carbs.You can totally use any other kind of sweetener that you want, just make sure to count the added carbs.You could substitute the erythritol for xylitol, just make sure you don't have any dogs at home as it can be deadly for them.You can also substitute the stevia powder for monk fruit powder in the same quantity to achieve the same sweetness.There are times where if you overbeat your cream cheese, you might make it too liquid or if you use room temperature cream cheese or even warm cream cheese, then it'll be too soft and it'll melt on you.If you add warm heavy whipping cream, then it just won't whip or get frosty. Here are a few of my tricks to a fluffy cream cheese frosting.Follow these steps and you're guaranteed to always have amazing sugar-free cream cheese frosting!Always use cold ingredients. Make sure your cream cheese and heavy cream are coming straight out of the fridge and have not been sitting at room temperature.Chill your bowl and beaters.&nbsp; This will help stiffen the frosting by not warming it up when you beat the cream.If you make a lemon-flavoured frosting, make sure to add the liquid at the end and in a small quantity.&nbsp; Adding too much lemon juice will result in a runny frosting.&nbsp; It's best to use lemon zest.&nbsp; Same thing for vanilla.&nbsp; Add it at the end when the heavy cream has whipped.&nbsp; It'd be even better to use vanilla bean as you won't have to increase the liquid ratio.Do not over beat your cream cheese.&nbsp; Just about 20 to 30 seconds should be enough to soften it.Add your heavy cream in small batches.&nbsp; The more you add, the more it'll splatter around.If you want an even thicker sugar-free cream cheese frosting, you have three options.Either add more powdered erythritol, a little at a time and continue to beat until desired consistency.&nbsp; Make sure to test as it might get too sweet or create that cooling effect.Or, pop it back in the fridge for it to cool down.&nbsp; It'll harden the longer it stays in the fridge.As a last resort, you could always add a teaspoon or two of arrowroot flour or tapioca starch.&nbsp; One teaspoon doesn't have that many carbs in the grand scheme of things and shouldn't affect your daily carb intake by that much.PrintPinLeave a Commentfrom votesNutrition FactsSugar Free Cream Cheese FrostingAmount Per Serving (2 tbsp)* Percent Daily Values are based on a 2000 calorie diet.Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).&nbsp;All text, pictures &amp; videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.&nbsp;Shares are very much appreciated, just make sure to share a link and not a screenshot.&nbsp;Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.« Polycystic Ovary Syndrome (PCOS) Facial Hair - Electrolysis Hair RemovalPCOS Juice Cleanse - 5 Best Juice Recipes for PCOS »Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginiafor your weekly recipe fix.I just made this for a diabetic friend for who I made a 'heart healthy' carrot cake (sorry I didn't see yours until it was done already) and it is a lovely taste and texture..I also found the expense of pure erythritol a bit over my budget so I swapped "erythritol-laden" MONK FRUIT and it came out fine w/o that weird cooling mouth-feel the erythri. sometimes takes on.. Unfortunately, because I don't do a ton of baking myself I don't own an electric beater so used a larger. heavy whisk...so I think maybe I might've overdone the beating (as you PLAINLY warned us NOT to do!)...The fact also that it's a real hot day here in the american Midwest and my apartment is up a few lfloors so even though I kept all ingredients refrigerated until the last minute, my/ your delicious frosting wasn't the right consistency to spread..sadly. Instead of moping, I'll just go on and scrape this into a jar instead of frosting cake before and chill it in refrigerator, then bring over the cake with "optional" sugar-free DELISH frosting , ON THE SIDE! I grated some fresh orange rind (just a little as you suggested, and dead last) into this and that was literally the "icing on the cake"!! So good, thanks for this one, I'm gonna have to make more homemade, low sugar frosting since I myself am borderline diabetic but LOOOVE frosting that's not so sweet..ReplyHi! I´a diabetic person and I was looking for a no sugar no butter cream cheese frosting and I'm trying yours tomorrow! I was wondering if erythritol may be substituted for sucralose because 1 kilo of powdered erythritol is over a hundred dollars here in Argentina and I could only find it online and I don't know if the supplier is trustful as to the quality of the product. On a different matter, can the no butter recipe be frozen as the buttery one? Thank you!!ReplyWe do you get powered erythritol? I’ve never heard of it!ReplyHow much boiling water do you use.ReplyCan i use liquid stevia concentrate?ReplyI don’t like the after taste of Stevia, what other artificial sweeteners could I use?Replyif you write the receipt in american people might be able to read it im from michigan i dont do metric sorry.ReplySry! I tried to give 5 stars but it posted b4 I could correct.ReplyCan you give the equivalence of g = cup? Thanks, would love to try this.ReplyWhere do you get erythritol?Replyhow much vanilla extract did you use ?ReplyWhat kind of cream cheese do you use? The lowest I have ever found in carbs is the 1/3 reduce fat Philadelphia cream cheese, which is 1 carb per Tbs. On your nutritional chart I see it is a 2 Tbs serving but only only .65 grams of carbs.ReplyJust made this and topped it over some cupcakes I made yesterday. SO DAMN GOOD!ReplyWonderful!ReplyCan I use vanilla powder instead of a bean?ReplyLooks delicious. Thanks for sharing!ReplyI can substitute vanilla extract for the vanilla bean? Vanilla beans are too expensive for just a few in the bottle.ReplyThis site uses Akismet to reduce spam. Learn how your comment data is processed.Ashley is a self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager.She was able to alleviate all of her PCOS symptoms by going on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals. Now, all of her PCOS symptoms all disappeared. Read More…A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Ashley decided to go on a culinary journey to heal herself.Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to My PCOS Kitchen with appropriate and specific direction to the original content.My PCOS Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

×As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, view our&nbsp;disclosure policy&nbsp;for details.Jump to Recipe This delicious low-carb sugar-free&nbsp;cream cheese frosting is smooth, creamy and can be topped over any kind of dessert.When I make cakes, I&nbsp;usually like to use a buttercream icing like the one I used in my .&nbsp; They have always been one of my favourite kinds of frosting.But for cakes like a red velvet cake, , , a&nbsp;&nbsp;,a&nbsp;, and my , I usually like to stick with a cream cheese frosting without butter.I preferred...

Sugar Free Cream Cheese Frosting - My PCOS Kitchen

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