Vanilla Cream Cheese Icing
By Brooke Tsekeris
July 4, 2018
Our keto cream cheese frosting has only 1g of carbs per serve and is super easy to prepare with only 5 ingredients. The best icing for keto & low carb baking!
This recipe uses our partnership brand Anna's Low Carb Kitchen Low Carb Icing Mix. This mixture is a great sugar alternative, using a special blend of stevia, vanilla bean, erythritol & xylitol. It's designed to make the smoothest and perfectly sweet low carb icing (without the sugar). Don't forget to add a packet of the Low Carb Icing Mix to your next order!
- Yields: 10 Serves (1 loaf or 10 muffins)
1/3 cup (75g) Anna's Low Carb Kitchen Icing Mix (click here to order) – alternatively you can use another powdered sweetener
1Soften the cream cheese and butter. For refrigerated butter and cream cheese – heat cream cheese for 30 seconds in a microwave-safe bowl. Remove, add butter and heat for a further 30 seconds. For room temperature cream cheese and butter – heat together in a microwave-safe bowl for 20 seconds.
2Place cream cheese, butter, icing mix, milk and vanilla in a mixing bowl.
3Using an electric mixer or beaters, beat on low until all combined.
4Once combined, beat on high for 5-8 minutes until light and fluffy.
5Ensure your icing is spread onto cooled cake, loaf or muffins. Icing will melt if the cake is not cooled completely.
Unused icing can be stored in the fridge for up to 5 days. Icing cannot be frozen.
Iced cakes should be stored in the fridge, but served at room temperature.
If you would like a lower fat option for the icing, you can use half the amount of butter or remove the butter completely. We recommend not using low fat cream cheese as it won't have the same effect.
You can also use a healthy Greek yogurt topping, which you can mix with some powdered icing, or simply sprinkle the yoghurt with cinnamon.
Instead of Anna's Low Carb Icing Mix, you could use another powdered sweetener such as Swerve, or try blending Natvia into a powdered form.