There’s no need for powdered sugar! It’s beautifully thick and holds its shape well. Cream cheese frosting is so delicious. I much prefer it to buttercream frosting. I just don’t really like butter in my frosting, and I do like the tang that cream cheese adds. After transitioning to a low-carb diet, I wasn’t sure if you could make a keto version without powdered sugar. Happily, I discovered that you absolutely can! This frosting is thick, creamy, and delicious.
Recipe Card
Cream cheese: Full-fat or reduced-fat. Both work, although full-fat tastes better.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Sweetener: I use stevia. You can use a powdered sweetener instead if you wish.
If you use an extract other than vanilla, I suggest you use just ½ teaspoon.
Briefly microwave the cream cheese to soften it, then add the sweetener and vanilla.
Mix the ingredients with a hand whisk or use a handheld electric whisk.
Frost your completely cooled cake or cupcakes and serve.
You can also keep the frosting itself in the fridge, in an airtight container, for 3-4 days. Give it another good mix before using it. I don’t recommend freezing this frosting.
