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Old 04-07-2012, 04:36 PM   #1
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Favorite Cream Cheese Frosting Recipe?

I need to bring a dessert to my in-law's Easter dinner. I'd like to impress them with something that doesn't taste low carb. I'd like to make the Chicken Lady's carrot cake. Never served it to "regular" folk before (I think my in-laws qualify ), but I made it for myself once last year and I think it could pass. The only part I didn't like was my cream cheese icing.

Anyone have a "tried 'n true" recipe for cream cheese frosting? Today I looked at a million different recipes and have just succeeded in confusing myself I think I sometimes spend too much time READING recipes and not enough time actually making them.

Butter or no butter? Cream or no cream? Extracts? Geesh....

Sweeteners I have: Powdered erythritol, liquid and granular Splenda, sugar free honey, Davinci syrups, Diabetti brown and white, isomalt and some Stevia (powder and glycerite) that I've been too scerd to try.
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Old 04-07-2012, 05:20 PM   #2
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I've made that cake several times and it's a favorite, even with low carbers. I didn't like the icing recipe I found with it as much as another I use. Here's what I do:

Cream Cheese Icing:

12 oz. cream cheese
6 drops Sweetzfree
2 T. Erythritol
8 T. butter, melted and cooled
1 1/2 tsp. Sugar Free DaVinci Vanilla Syrup

I hope this helps. Happy Easter!
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Old 04-08-2012, 04:23 AM   #3
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Thanks so much! I made the cake last night, but it's still naked.
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Old 04-08-2012, 10:56 AM   #4
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I got this recipe from one of my cookbooks. It's tried and true. Not only that, I have had people ask for the recipe.
Cream Cheese Frosting
8 ounces cream cheese softened
6 tablespoons butter softened
2 teaspoons vanilla extract
1 cup heavy whipping cream
˝ cup sweetener
1 tablespoon sugar-free Jell-O instant pudding-white chocolate, vanilla, or cheesecake flavored
Whip cream cheese and butter until fluffy. Add remaining ingredients and whip until thick.
My favorite pudding mix flavor is the white chocolate for this.
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Old 04-08-2012, 11:08 AM   #5
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Originally Posted by Soobee View Post
I got this recipe from one of my cookbooks. It's tried and true. Not only that, I have had people ask for the recipe.
Cream Cheese Frosting
8 ounces cream cheese softened
6 tablespoons butter softened
2 teaspoons vanilla extract
1 cup heavy whipping cream
˝ cup sweetener
1 tablespoon sugar-free Jell-O instant pudding-white chocolate, vanilla, or cheesecake flavored
Whip cream cheese and butter until fluffy. Add remaining ingredients and whip until thick.
My favorite pudding mix flavor is the white chocolate for this.
Would you mind sharing which sweetener you personally use
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Old 04-08-2012, 02:32 PM   #6
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I use liquid sucralose.
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Old 04-08-2012, 02:53 PM   #7
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wonderful. I have that. thanks!
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Old 04-08-2012, 03:20 PM   #8
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Probably too late but this is the one I like:

2-8 Oz Blocks Cream Cheese (Softened)
1 Stick Butter (Softened)
1 Pint Heavy Whipping Cream
~1/4 Cup Artifical Sweetener (I use Splenda)
1 Tsp. Vanilla

In a large bowl combine Heavy Whipping Cream, Splenda & Vanilla and blend until whip cream is nice and fluffy. In a seperate bowl combine Cream Cheese & Butter and blend until well combined *2 minutes or so* then fold gently into whip cream mixture. Frosting should be thick and delicious.

Frost or Refrigerate
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Old 04-09-2012, 04:44 AM   #9
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Thanks Soobee and Mad. I will have to give those recipes a try next time. Soobee, the little bit of pudding mix in your recipe is an interesting choice. I often like recipes that have something just a little different about them.
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Old 04-09-2012, 05:30 AM   #10
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In case anyone is curious, my cake ended up wearing a tweaked version of theredhead's recipe. I liked her butter to cream cheese ratio and her combination of sweeteners. So did everyone else! I don't think most people realized it was sugar free.

Even though it got rave reviews, I'm not quite done playing. I need to test out one other thing before I post my result.

If anyone wants to come over and eat some of my frosting experiments, let me know. I'd hate to resort to topping my meatloaf and quiche with the leftovers.
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Old 04-09-2012, 01:28 PM   #11
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I'm glad it turned out well and the non low carbers enjoyed it. I love that cake so much, sometimes I make it and leave it nekkid. My 22 mth old granddaughter like it so much, I make mini-muffins for her.
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Old 04-09-2012, 05:34 PM   #12
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Quote:
Originally Posted by Linnylamb View Post
In case anyone is curious, my cake ended up wearing a tweaked version of theredhead's recipe. I liked her butter to cream cheese ratio and her combination of sweeteners. So did everyone else! I don't think most people realized it was sugar free.

Even though it got rave reviews, I'm not quite done playing. I need to test out one other thing before I post my result.

If anyone wants to come over and eat some of my frosting experiments, let me know. I'd hate to resort to topping my meatloaf and quiche with the leftovers.
What a burden but I sure would be a taste tester if I lived a bit closer (not too too far, in central Virginia).
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Old 04-10-2012, 04:53 PM   #13
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Lime Cream Cheese Frosting

This is my favorite cream cheese frosting: yummy::
I like to keep some of this frosting made up in the fridge. It’s so handy for topping breakfast muffins, sugar cookies, cake slices, pumpkin bread or whatever. I even like dipping fresh strawberries into this! Keeps a long time. Just take it out of the fridge and soften it a bit before each use.

INGREDIENTS:

8 oz. cream cheese, softened
Liquid sweetener to taste (I use 12 drops EZsweets)
Grated zest of 1 lime
Juice of 1 lime

DIRECTIONS: Soften cream cheese and add remaining ingredients. I highly encourage you to add sweetener slowly and taste. Sweetness is a highly individual thing. Spoon into lidded plastic container and store in refrigerator. Keeps a long time. I’ve never, ever had to throw this out due to spoilage. It gets eaten too fast! Makes enough to ice a 8×8 square cake or a dozen cupcakes, probably 18-24 small cookies.

NUTRITIONAL INFO: Makes about 16 tablespoons of icing. Each tablespoon contains:

50 calories
4.94 g fat
.64 g carbs
.05 g fiber
.59 g NET CARBS
.9 g protein
42 mg. sodium
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My recipe website: http://buttoni.wordpress.com/
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Old 04-13-2012, 04:47 PM   #14
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Ooh, Buttoni! A little lime, eh? Darn, now I'll have to try that one too.

So many recipes, so little lime.....
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