Cream Cheese Frosting (Keto)
This keto cream cheese frosting recipe has the classic taste of traditional cream cheese icing without sugar. It comes together easily in a stand-mixer with simple ingredients. Learn how to make fluffy sugar-free frosting with this easy recipe.
1 (8 oz) brick cream cheese, at room temperature (225 g)
½ cup butter, at room temperature (113 g)
1 cup Monk Fruit Sweetener with Erythritol (Powdered) (100 g)
½ tsp. pure vanilla extract
1 tsp. pure almond, lemon, orange, rum, or brandy extract (optional)
2 Tbsp. heavy cream
¼ tsp. sea salt
1 squeeze lemon juice (optional)
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed.
Sift the powdered sweetener into the cream cheese mixture and add the vanilla and salt. Beat the frosting on low speed to combine, then increase the speed to medium-high and beat until light and fluffy, 1-2 minutes, scraping down the sides of the bowl once or twice.
Taste for sweetness and add salt and lemon juice, if you want to sharpen the flavours. Use right away, or store in the refrigerator, tightly covered, for 5 days. Then, allow it to come to room temperature before using. To freeze, place it in a ziplock baggie and push all of the air out. Seal, and store in the freezer for up to 3 months. After freezing, allow it to thaw in the refrigerator, then beat it again before using so it's creamy.
Makes 2 cups.
Cook's Notes:
- Be sure to use a block of full-fat cream cheese and not low-fat or the variety that comes in a tub. Otherwise, the frosting may turn out runny.
- I prefer to use powdered monk fruit with allulose for the sweetener because it has no aftertaste and dissolves beautifully. However, an erythritol-based powdered sweetener will work also.
- Be sure the butter and the cream cheese are both softened to room temperature. Otherwise, they will be too stiff and may not mix well.
- If the frosting isn't as sturdy as you would like for piping, simply fit your piping bag (or plastic baggie) with a piping tip, fill your bag with the frosting, then refrigerate it for 20-30 minutes before piping. This should firm it up nicely.
- This recipe makes about 2 cups of frosting, enough for a 9x9" sheet cake, a 6" layer cake, or 1 dozen cupcakes. Double the recipe to frost an 8- or 9" layer cake or a 9x13" sheet cake.
Variations:
- Matcha Cream Cheese Frosting: Omit the vanilla and add 1 Tbsp. matcha with the powdered sugar.
- Vanilla Bean Cream Cheese Frosting: Use the seeds from ½ vanilla bean, or ½ tsp. of vanilla paste, instead of the vanilla extract.
- Whiskey Cream Cheese Frosting: Add 1-2 Tbsp. bourbon or other whiskey to the frosting along with the vanilla.
- Citrus Cream Cheese Frosting: Omit the vanilla and add a good grating of lemon, orange, tangerine, or lime zest to taste.