Sugarless Cream Cheese Vanilla Frosting Recipe

Enjoying cream cheese frosting recipe that is low carb and sugar-free is a good idea. Apart from being tasty, it also is a healthy food choice. It can be perfect for cakes that are made from carrots apart from being the ideal solution for layer cakes, cupcakes, and red velvet cakes. It is silkily, easy and according to health experts, it also can be considered a good ketogenic option. Hence, it would be interesting to understand the ingredients needed for making this recipe. We also will have a look at the instructions that could help in making the same. We are sure it will be a very good sugarless cream cheese vanilla frosting recipe.

Are You New To Low Carb?

If you are not very used to low carb preparations, it is quite possible that you could have some doubts. You might wonder how is it possible to make cream cheese, frosted and that too without using sugar. However, the process is very easy and it is all about replacing sugar with something that has low carb content. There are quite a few alternatives available. You could use either erythritol or stevia blend instead of sugar. There are many who use Sukrin Icing Sugar. Swerve Confectioners is also a popular brand of Sukrin icing sugar.

The preparation time is around 10 minutes and the total time taken should also not be more than 10 minutes. It can accommodate 12 servings and has a total calorie count of 169.

Ingredients Needed

  • 1.1/2 packages or 12 ounces of Cream Cheese (Ensure that the cream cheese is soft and cool).
  • Softened unsalted butter 4 ounces, equivalent to 8 tablespoons or 1 stick.
  • Sukrin icing sugar or Swerve Confectioners – 1/2 cup.
  • Vanilla 2 teaspoons.
  • Stevia drops or stevia glycerite (just for taste)

How To Make It – Instructions

  • To begin with, the cool cream cheese has to be beaten until it becomes smooth. You could use a mixer that is convenient for you. But we feel a hand mixer could be the best option.
  • Next, the sweetener should be added. Beat the sweetener until the texture becomes light. The vanilla should also be thoroughly beaten until it becomes incorporated completely. Ensure that there are no lumps in it.
  • Once this has been done, butter should be added. Beat the butter again and ensure that the entire mixture is whipped together, and it has a light and nice look, touch, and feel. The sweetness can be adjusted by adding powdered sweetener or stevia. You could add as much as you want depending on your specific taste bud.

This completes the process of making a tasty, healthy and nutritious frosting recipe that is sugarless and made from cream cheese, vanilla amongst other ingredients. As mentioned above, apart from being completely free from carbohydrates and artificial sugar, it could be used for making different types of cakes.

It also is not very calorie-rich and could make a good breakfast or evening munching option. The best thing is that the whole thing can be done quite easily and should not take more than ten minutes. If it is kept refrigerated, the frosting should be good enough for a day or two. It is a different matter that children will find it too irresistible and might get over with it within a few minutes.

Related Recipes

Pumpkin bars with Sugarless Cream Cheese Frosting

Do you love pumpkin bars and would love to have it frosted cream cheese frosting? If yes, then you will like this article. We are sharing a tasty and easy to make sugarless cream cheese pumpkin frosting recipe. It is made from canned pumpkin and cream cheese. It is frosted and also is gluten-free. It, therefore, is low carbohydrate preparation. It is made from natural ingredients and also can be good enough for around 24 hours when kept in the refrigerator. Let us have a look at the ingredients required and the instructions for making it.

Ingredients Required:

  • Pumpkin Puree – 1 cup
  • Unsalted Butter (cut into cubes) – 1/4 cup
  • Cream cheese – 2 ounces.
  • Large eggs – 2
  • Vanilla extract – 1 teaspoonful.
  • Erythritol sweetener blend – 2/3 cup.
  • Bleached almond flour – 1 cup
  • 2 teaspoonfuls of baking powder (gluten-free)
  • Pumpkin pie spice – 1 teaspoon.
  • Sea salt – half teaspoon

You also need the following for cream cheese frosting

  • Cream cheese –6 ounces (Ensure that it is cubed and softened)
  • Powdered erythritol – 1/2 cup.
  • Heavy cream – 1 tablespoon (though optional, it is recommended because it helps in easier frosting)
  • Vanilla extract – 1 teaspoon.

How To Make?

It is not very difficult to make and should not take more than 30 minutes (making time). Please go through the following steps

To make the Pumpkin Bars

  • Ensure that the oven is preheated to 177 degrees centigrade (350 f).
  • Find a 9×9 inch baking pan (23 x 23) and line with parchment paper.
  • The cheese and butter should be warmed together in either the microwave or a double boiler until the cream cheese and butter and can be easily stirred together.
  • Take another large bowl, combine pumpkin puree, cream cheese and butter mixture (already stirred together), eggs and vanilla with a hand mixer. Don’t overdo it and use medium speed and mix until the mixture is smooth.
  • In another mixing bowl another bowl combine sweetener, almond flour, pumpkin pie spice, baking powder, and salt.
  • The dry flour mixture should be added to the wet ingredients.
  • Combine the mixture, again using a hand mixer on low until the mixture is thoroughly combined and forms a batter.
  • The batter should be poured into the lined baking ban.
  • jiggle or use a frosting knife to smooth the top.
  • Place on center shelf f the oven and bake about 20 to 30 minutes until an inserted toothpick is able to be taken out clean.
  • Place on a cooling rack and allow pumpkin bars to cool to room temperature.

To Make the Frosting

  • As far as frosting is concerned, you will have to use a hand mixer to combine and smooth the sweetener, cream cheese, and vanilla.

Decorate The Bars

  • Once the bars have cooled to room temperature, you can frost the pumpkin bars and cut into servings
  • If refrigerated, the bars be stored for about 24 hours before serving, if desired.

Calico Swiss Roll Recipe

This recipe is a lovely variation a the classic swiss roll.  This cake roll is a rich dessert whose calico colors will add character to your dinner table.

Servings:

  • Recipe for 6-8 servings

Cooking time:

  • 1 hour

Ingredients

For roll

  • Eggs – 4 pieces
  • Flour – 80 gr (2,8 oz)
  • Sugar – 100 gr (3,5 oz)
  • Vanilla sugar – 10 gr (0,35 oz)
  • Milk – 70 ml (2,3 fl. oz)
  • Melted butter or cooking oil – 50 ml (1,8 fl. oz)
  • Pinch of salt
  • Cocoa – 1/2 tsp
  • Lemon juice – 1\4 tsp

For cream

  • Heavy Cream – 150 ml (5 fl. oz) (1\4 pint)
  • Butter – 50 gr (1,7 oz)
  • Dulce De Leche or Boiled sweetened condensed milk – 150 gr (5 oz)

Directions

  • Separate egg whites and yolks, saving both.
  • Then mix yolks with half of sugar, add milk and melted butter.
  • In the blend yolks, then add flour and mix thoroughly.
  • Extract tablespoons of dough and place in a separate container. In this of dough, add cocoa and a half teaspoon of milk.
  • To the egg whites in a separate mixing bowl, add a few drops of lemon juice and blend them until soft peaks form. Then, add the remaining half of the sugar and blend thoroughly again until the egg white form stable peaks.
  • Add 2 tablespoons of whipped egg whites to cocoa mix dough and gently fold in.
  •  The remaining egg whites are added to the plain dough and gently folded in.
  • Prepare the form (I used a flat baking sheet lined with parchment paper)
  • Put the dough with cocoa on the mold in the form of separate spots and bake 1 -2 minutes 180C\350F\4 gas mark
  • Remove the dark spots from the oven and top with the rest of the light dough and baking 8-10 additional minutes 180C\350F\4 gas mark
  • Remove the cake from the oven
  • Move the cake to a fresh piece of parchment paper and loosely roll the cake while still warm using the parament paper as a liner to separate the layers and let it cool completely.
  • Prepare the cream.
  • Blend heavy cream until stable soft peaks form.
  • In separate container blend dulce de leche with butter, after the blending add cream into boiled condensed milk mixture.
  • Unroll the cooled cake and cover top of cake with cream. Then, roll the filled cake again, without parchment paper separator, wrap the roll in a protective parchment paper and put the roll in the refrigerator for several hours.
  • Once chilled, remove cake from refrigerator
  • Remove Parchment paper
  • Then slice the roll, plate the serving slice, and serve.

Related References

Black Currant Cake

This is a nice, simple, cake Black Currant cake recipe.

Black Currant Cake Ingredients
Black Currant Cake Ingredients

Ingredients

  • Kefir 250 ml (8 fl oz/1 cup) (can be replaced with Greek yogurt or sour cream)
  • Eggs 3 pieces
  • Sugar 200 gr (7 oz)
  • Vanilla sugar 10 gr (1,5 tsp)
  • Salt – 0,5 tsp (2,5 gr)
  • Flour 345 gr 12 oz(3/4 lb)
  • Baking soda 0.5 tsp (can be replaced with a baking powder 2 tsp)
  • Corn starch 1 tsp (can be replaced with a potato starch)
  • Black current 200 gr (7 oz)
  • Butter 100gr (3 oz)

Directions

  • Egg with sugar and vanilla sugar and salt mix with a mixer until smooth.
Egg with sugar and vanilla sugar and salt

Egg with sugar and vanilla sugar and salt
Mixed  Egg with sugar and vanilla sugar and salt
Mixed Egg with sugar and vanilla sugar and salt
  • Add kefir (Greek yogurt or sour cream)
Adding kefir
Adding kefir
  • Add baking soda or baking powder.
Adding Baking Soda
Adding Baking Soda
  • Add the well-sifted flour and mix until smooth
Adding Flour
Adding Flour
  • Dough should be medium dense and without lumps
Mixed Cake Dough
Mixed Cake Dough
  • Melt butter in a microwave oven or in a water bath, add to the dough and mix thoroughly (the butter should melted, but not be very hot)
Melted Butter
Melted Butter
  • In a separated bowl mix berries, add cornstarch (starch is needed to ensure that the berries do not settle and do not stick to the bottom of the baking dish, so the berries must be fresh or completely defrosted, if frozen, they can also settle)
Berries And Cornstarch
Berries And Cornstarch
  • Add berries to the dough and gently fold in until thoroughly mixed.
Adding Berries To Cake Dough
Adding Berries To Cake Dough
  • Greased pans with butter or oil, or shortening, or nonstick pan spray and sprinkle with flour or cocoa, so that the cake does not stick to the mold. Line the bottom with parchment paper. You choose to you can line the entire pan with parchment paper (see picture below). The pictures are of a 9-Inch (24 cm) a springform pan, but you may want to use a 7-inch (18 cm) baking pan and then the cake will be deeper.
Cake Dough In Lined Baking Pan
Cake Dough In Lined Baking Pan
  • Bake at a temperature 180C\350F\4 gas mark until done (approximately 45-50 minutes). Use a wooden toothpick to check doneness, insert the toothpick into the cake, and if it is ready, the stick will come out without fresh dough attached)

Black & White Brownies

Black And White Brownies
Black And White Brownies

Black and white brownie is a chocolate dessert that comes in various form such as cakey or fudgy depending on its density. They include cream cheese, nuts, chocolate chips, and other ingredients. You can spice it up using vanilla for a better delicacy.

Additionally, it is a common lunch box food among the Americans, and you can also find it in most of the popular coffeehouses and restaurants. They are typically served warm with ice cream, and most folks usually accompany it with milk.

Origins Of The Black And White Brownie

Black and white brownie originated from the United States of America at the end of 19th century, and its popularity grew in Canada during the first of 20 the century.

It is associated with being a creation of Bertha Palmer; the owner of Palmer house hotel and a prominent Chicago socialite. She requested for the cake that could be included in lunch boxes.

The fame of black and white brownie grew after she attended world’s Columbian Exposition.The earliest known recipe appeared in service club cookbook,home cookery Boston globe and the 1906 edition of farmer cookbook.

Black And White Brownie Flavors And Characteristics

Black and white brownie come in many flavors depending on what you want. They are characterized by being:

  • Fudgy
  • Dense
  • Packed full of chocolate
  • Infinitely customizable

You can flavor your brownies with:

  • Salted caramel
  • Peanut butter
  • Cheesecake
  • Vanilla

What makes great brownie for home cooks to make?

Well, when it comes to brownies, its beauty lies in the fact that any recipe used results in a delicious brownie that is why it is suitable for most home cooks. Some prefer a cake like texture, while others prefer the fudgy and more dense texture.

Additionally, the ingredients are readily available, and you do not need professional skills to bake brownies. All you need to do is to understand the flavor that you want and follow the simple procedures given in recipe books .Eventually, you will have your yummy brownie!

Here is a quick recipe to get you started.

Black And White Brownie Ingredients
Black And White Brownie Ingredients

Ingredients

  • Flour – 133 gr (4,6 oz)
  • Baking powder – 1 tsp
  • Pinch of salt
  • Vanilla sugar – 2 tsp
  • Sugar – 150 gr ( 5 oz)
  • Eggs – 3 pieces
  • Milk chocolate -100 gr ( 3,5 oz ) + Butter – 83 gr ( 2,9 oz)
  • White chocolate – 100 gr ( 3,5 oz ) + Butter – 83 gr ( 2,9 oz)

Directions

  • Melt the chocolate and butter in a microwave and mix until homogeneous. Leave to cool to room temperature.

Melted Chocolate And Butter
Melted Chocolate And Butter

  • Egg with sugar and vanilla sugar and salt mix with a mixer until smooth white lush mass.

Egg with sugar and vanilla sugar and salt mix
Egg with sugar and vanilla sugar and salt mix

  • Add the well-sieved flour with baking powder and stir until smooth

Add flour and baking powder mix
Add flour and baking powder mix

Stir mix until smooth
Stir mix until smooth

  • Divide the dough into two equal parts. In one piece put the milk chocolate, in the second part put the white chocolate.

Divide the dough into two equal parts
Divide the dough into two equal parts

  • Prepare the mold, I used a shape 24 cm in diameter, covered with baking paper.
  • In turn, put the dough, first the dark then put the white, then again the dark and so on to the end.

Put the doughs in alternation colors
Put the doughs in alternation colors

  • Bake about 25-30 minutes at 180C\350F\4 gas mark

If you serve hot brownies, put a small scoop of ice cream on top. Bon Appetit

Serving

  • 10-12 brownies

 

Blackberry Cake Recipe For Two

Blackberry Cake in Ramekin
Blackberry Cake in Ramekin

Ingredients

  • ½ cup all-purpose flour
  • ¼ cup of sugar
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1 large egg
  • ¾ cup milk
  • 1 tablespoon butter melted
  • 1 ¼ cup blackberries divided
  • 1 ½ teaspoon natural vanilla extract

Equipment

  • 2 – 12 oz ramekins or au gratin baking dishes
  • 1 medium mixing bowl
  • 1 small mixing bowl
  • 1 small spatula

Instructions

  • Preheat oven to 375 degrees.
  • Check your berries and dispose of any questionable or spoiled berries
  • Wash blackberries and lightly pat dry or let air dry a few minutes
  • Grease two, 12-ounce ramekins with butter.
  • Combine dry ingredients (flour, sugar, and baking powder) in a medium mixing bowl and mix until evenly distributed.
  • In small mixing combine vanilla, milk, egg, and butter and whisk until thoroughly mixed
  • Slowly, stir in the liquid mix into a medium bowl of dry ingredient mix, until evenly incorporated.
  • Cover bottom of ramekins with a small quantity of cake mix
  • Divide the blackberries evenly between the ramekins.
  • Divide the batter evenly between the ramekins.
  • Bake on the center shelf at 375 degrees for 25 to 30 minutes or until golden brown.

Servings

  • This recipe makes two 12 oz ramekins/servings

Carrot Cake Recipe

Carrot Cake With Lemon Glaze
Carrot Cake With Lemon Glaze

Carrot cake is ubiquitous in the U.S. and comes in as many variations as anyone might want.  Usually, in some form of a layer cake.  This carrot cake recipe is intended to be easy to prepare, and by using a quick and easy glaze, rather than frosting, it has a bit of the traditional American Cottage Pudding feel to it.  Here to hoping it finds its way to your table.

Carrot Cake Ingredients

Carrot Cake Ingredients
Carrot Cake Ingredients

For Cake

  • Carrot – 375 gr (12 oz ) (3/4 lb)
  • Eggs – 4 pieces
  • Sugar – 150 gr (5 oz) (1\2 lb)
  • vanilla sugar – 15 gr ( 1\2 oz)
  • Vegetable oil – 100 ml (1\3 cap) (3fl)
  • Cinnamon – 1-2 tsp (5-10 gr)
  • Salt – 0,5 tsp (2,5 gr)
  • Baking powder – 15 gr ( 1\2 oz)
  • Flour – 350gr (12 oz) (3/4 lb)

For glaze

  • powdered sugar 125gr (4 oz n) (1/4 lb)
  • lemon juice 1 tbs (0.5 fl oz)

Carrot Cake Directions

  • Carrots grate on a large grater or grind in a food processor.
  • Combine eggs with sugar and vanilla sugar and salt mix with a mixer until smooth white lush mass.
Combining Ingredients For Egg Mixture
Combining Ingredients For Egg Mixture
Smooth Egg Mixture
Smooth Egg Mixture
  • Add the egg mixture to the grated carrot.
Adding Egg Mixture To Carrots
Adding Egg Mixture To Carrots
  • Add the cinnamon baking powder and vegetable oil to the eggs and carrots.

Cook’s Note:

If desired, you can add spices such as cardamom and dry ginger, as well as dried fruits (raisins, dried apricots and so on).

  • Add the well-sieved flour and fold in until smooth
Flour Being Added To Carrot Mix
Flour Being Added To Carrot Mix

Cook’s Note:

When sifted, the flour is well saturated with oxygen, and the cake becomes lusher.

Complete Carrot Cake Mix
Complete Carrot Cake Mix

Prepare a baking dish

  • Coat the baking dish with vegetable oil, butter, or shortening, and sprinkle in flour or cocoa, so, that the cake does not stick to the bottom and sides of the dish; or line use baking paper.
  • Preheat your oven to 180C\350F\4 gas

Once preheated, bake for approximately 35-40 minutes, and the top is a lite golden brown. Check doneness by inserting a wooden toothpick near the center of the cake, when removed the toothpick should come out clean and dry (absent of uncooked cake mix)

  • Remove from oven and allow to cool on a rack or heat tolerant service.
Baked Carrot Cake Without Glaze
Baked Carrot Cake Without Glaze

Prepare lemon glaze to decorate the Cake.

  • To make the Lemon glaze, mix lemon juice with powdered sugar until uniform
  • Once your cake has cooled completely, top it with the with glaze. You can leave it out protected or in the refrigerator overnight, to allow the glaze to distribute evenly and to soak into the cake, somewhat to make the cake moist and delicious. Bon Appetit!