This delicious low carb sugar free cream cheese frosting is smooth, creamy and can be topped over any kind of dessert.
A Cream Cheese Frosting without Butter
When I make cakes, I usually like to use a buttercream icing like the one I used in my low carb chocolate birthday cake. They have always been one of my favourite kinds of frosting. But for cakes like red velvet cakes, gingerbread cakes and carrot cakes, 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. Oh, you can totally freeze this recipe and make the most amazing cheesecake ice cream ever. You could even eat it by the spoon to make yourself a nice and easy fat bomb.
If you would like a dairy-free version, check out my dairy free whipped cream recipe! You can use that frosting on any type of cakes you want. It’s made with coconut cream, erythritol and stevia.
Best Sweetened with Erythritol and Stevia
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. There are many options for sweeteners out there, but my favourite 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. 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 Blendtec, 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 it 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.
Tricks to a fluffy cream cheese frosting
There are times where if you over beat 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. 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. Adding too much lemon juice will result in a runny frosting. It’s best to use lemon zest. Same thing for vanilla. Add it at the end when the heavy cream has whipped. 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. Just about 20 to 30 seconds should be enough to soften it.
- Add your heavy cream in small batches. 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. Make sure to test test as it might get too sweet or create that cooling effect.
- Or, pop it back in the fridge for it to cool down. 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. 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.
Sugar Free Cream Cheese Frosting
A delicious creamy low carb frosting to be used on any kind of cake.
Make an incision in your vanilla bean. Run the back of a knife or spoon along the bean to scoop out all the seeds. Keep for later.
Add the cream cheese to a bowl and whip with your beaters until softened. This should take 20-30 seconds.
Add the erythritol to combine.
Pour in the heavy cream in 4-5 batches. This is so that the cream doesn't splatter everywhere.
Beat for a few minutes, until the frosting starts to thicken up.
Once it's thickened up, add the stevia and vanilla to the frosting and mix to combine.
Your frosting is now ready to serve. You can put it in a piping bag to pipe on cakes, spread it with a knife or put it in a Tupperware and keep ion the fridge for later use.