This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Sugar-Free Cream Cheese Frosting
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- #106893
This sugar-free cream cheese frosting recipe is proof that you can indeed have your cake and eat its frosting too, minus the sugar.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
1 1/2 cup light cream cheese
1 1/2 tablespoon margarine, softened
16 packets Equal sugar substitute
2 teaspoons vanilla extract
2 tablespoons 1% milk to thin frosting
directions
Combine the cream cheese and margarine in a mixing bowl. Beat on medium-high speed until fluffy and combined.
Add the sugar substitute, vanilla, and milk and beat until well mixed and smooth. Add more milk if needed to get the desired spreading consistency.
Spread on cooled cake or cupcakes. Refrigerate leftovers.
The frosting can be made up to 8 hours in advance and stored in an airtight container in the refrigerator. Beat well before using. You can also tint the frosting as desired with food coloring paste.
nutrition data
54 calories, 2 grams fat, 8 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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reviews & comments
May 17, 2020
This was great--I thought I had brand name SF frosting in the pantry, but didn't. I had to scramble, based upon what ingredients I had, and this fit the bill. I had to wing it a bit--used 1/3 C Splenda and that was sweet enough.
April 6, 2020
I finally found a recipe that does not require powdered sugar! I didn't feel like going to the store.
November 13, 2013
Couldn't tell at all that this was sugar free!
May 20, 2012
I made this to put on carrot cake. I used real butter instead of margarine and Splenda instead of Equal because that's what I had on hand. After frosting the cake and refrigerating over night it tasted like I had covered my carrot cake in cheesecake! It was delicious! Thanks for the recipe.