There’s no need for powdered sugar! It’s beautifully thick and holds its shape well. Cream cheese frosting is so delicious. I used to love it in my high-carb days, and 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 (but I make an exception for chocolate frosting!). 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 so delicious. 🧁
Ingredients
This tasty frosting has only three ingredients. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: 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.
Instructions
The recipe card below lists the complete instructions for making a keto cream cheese frosting. The amounts listed make enough for six cupcakes or for a one-layer cake. For 12 cupcakes or for a two-layer cake, double the amount. Here’s an overview of the steps: Briefly microwave the cream cheese to soften it. Then add the sweetener and the vanilla. Now mix! You can mix it in one bowl with a hand whisk, as long as you’re willing to whisk for a couple of minutes (hey, it’s a great workout for your arm!). Alternatively, use a handheld electric whisk.
Expert tip
A granulated sweetener will have a grainy mouthfeel. It’s important to use a powdered sweetener if not using stevia.
Frequently asked questions
Variations
The best way to vary this recipe is to use different flavor extracts. Vanilla is the classic choice, obviously. But depending on your personal preferences and on what you’ll be using the frosting for, other tasty options include coconut extract, orange extract, and almond extract. If you use an extract other than vanilla, I suggest you use just ½ teaspoon.
Storing leftovers
I usually use this frosting immediately to frost cakes or cupcakes, then store the finished product in a sealed container in the fridge. It’s been my experience that these frosted baked goods keep well when stored this way for 3-4 days. 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.
Serving suggestions
I usually use this frosting to frost keto carrot cake and keto chocolate cupcakes (when I don’t want the peanut butter frosting). It’s also very good on top of this chocolate mug cake and these keto cupcakes.
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Recipe card
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