Posted on May 17, 2009
Making a delicious frosting without sugar is actually quite simple. To make this frosting airy, my trick is to whip the cream cheese until it’s smooth and light. Then, I use the soufflé technique of stirring a portion of the whipped cream into the cream cheese to lighten the mixture before gently folding in the rest. This makes the cream cheese light enough to accept the whipped cream without deflation. The result is a light, slightly sweet, creamy frosting that holds its shape. You can use regular or light (Neufchatel) cream cheese. Light cream cheese reduces the fat without compromising any taste which is why I call for it here.
Ingredients
- 8 ounces light (Neufchatel) cream cheese, at room temperature
- 2 tablespoons light agave nectar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup cold heavy cream
Instructions
- Whip Neufatel cheese, vanilla, agave, and salt with electric mixer until smooth and light.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Stir ¼ of whipped cream into the cream cheese mixture. Gently fold remaining whipped cream into Neufchatel cheese mixture until combined.
- Can be made one day ahead. Refrigerate until ready to use. I like to use a pastry bag with a fancy tip to pipe the icing onto the cupcakes.
- Hint: Put mixing bowl and beaters that you're going to use to whip the heavy cream in the freezer for 10 minutes before using them. The chilled bowl and beaters will help the cream to whip properly. Also, make sure that your cupcakes have cooled completely before icing them.
Swati
posted on October 22, 2009 at 4:22 am
Hi Amy, I am just curious to know whether this frosting would hold its shape for long? I made a cream cheese frosting the other day and it was so runny and thin, I had to use it like a glaze. I see on the demonstrations on the web how thick and fluffy the frostings usually are. Would this be similar to that? Do you have other frostings that I can use for a yellow vanilla (sponge) cake? I prefer eggless recipes.
[Reply]
Amy Reply:
October 24th, 2009 at 11:09 am
@Swati, Yes, this will hold it’s shape. You have to make sure that your cream cheese is at room temp and that you whip it so it’s very light. Also, follow the directions as stated for the whipped cream – don’t over or under whip – then stir 1/4 of the whipped cream into the cream cheese to lighten it. Fold the rest in. And you have to fold it – not stir it.
Keep in mind that it’s a dairy frosting so I wouldn’t leave it out for hours. But I’ve piped it with great results and I’ve kept leftovers in the refrigerator for days. It keeps well. Hope that helps.
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Kimberly Loomis
posted on June 30, 2010 at 11:10 pm
I am so excited to try this!!
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Yvette
posted on August 24, 2010 at 9:02 pm
I just want to say thank you so much for your web site. My son and I have to be sugar and gluten free. His 2nd birthday is coming soon and I want to make some party food and now I can do icing
I’m going to keep looking for some other great ideas!
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christin
posted on August 15, 2011 at 3:44 pm
hello! my husband doesn’t do cow cheese well. so cream cheese is a problem. ever try this with goat cheese instead of cream cheese? he turns 60 this saturday and i am looking for a cream cheese frosting with no sugar and came across you…what do you think about the goat substitution…will it work?!
thank, christin
[Reply]
Amy Reply:
August 16th, 2011 at 8:31 am
@christin, Goat cheese is really strong…I’m not sure it would pair well here. You can always try it and see what you think. Or, try a dairy-free option like Cashew Cream or a dairy-free cream cheese.
Happy Birthday to your husband!
Hugs,
Amy
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Nancy
posted on October 13, 2011 at 4:59 pm
I am looking for a Chocolate sause recipe for Icecream using powdered cocoa. Do you have something I could use?
[Reply]
Amy Reply:
October 17th, 2011 at 2:36 pm
@Nancy, Do you have my book? I have a delicious chocolate sauce – it’s with the Yogurt with Chocolate Sauce & Berries recipe.
Hugs,
Amy
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Colleen
posted on February 14, 2012 at 5:14 pm
Can I use a sugar substitute instead of light agave nectar?
[Reply]
Amy Reply:
February 14th, 2012 at 11:14 pm
@Colleen, Sure – just sweeten it to taste. You need something that will create a smooth texture, though.
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Colleen Reply:
February 15th, 2012 at 9:38 pm
@Amy,
Thank you Amy
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