There's really not too many recipes you can't make over to become sugar free. I've determined that it just takes a little imagination, a whole lot of experimentation and an acceptance of the fact that comparing them to a sugary, traditional treat is often unfair. After many years of being sugar free, about 11 now, my taste buds have changed. I don't really notice or can tell any differences between my homemade desserts and what I remember from the packaged desserts or sugar filled treats I used to enjoy. But if you are new to the world of sugar free baking then it may take some getting used to.
Finding the appropriate sugar free sweetener can be challenging but once you do, stick with it and you'll be happy again to enjoy the recipes you once loved. My preference has always been using liquid stevia. My favorite is the vanilla creme. You may need to be prepared for some failed recipes if the sugar free substitute you use isn't too your liking, but overall once you get the hang of sugar free baking and the sweetener you love, it will be second nature and your own taste buds will change as a result.
Frosting is a necessary part of many cake recipes. If you are not a fan of maple, just eliminate it and add vanilla extract in it's place in this recipe for a vanilla cream cheese frosting that is out of this world good! Always add just a small amount when using stevia. It is 300 times sweeter than table sugar and sweeter than Truvia, Splenda and erythritol. Start off with the 1/2 teaspoon then taste and adjust as needed. I prefer the liquid stevia because it is the least processed of all sugar free sweeteners available, but again the chose is yours. Feel like making a lemon cake? Just change out the maple extract for lemon and you've got a fabulous frosting to go on top of pound cake or cookies even.
This recipe only makes one cup so if you need more simply double the ingredients and keep refrigerated if any is left over. Always keep your baked goods with cream cheese frosting in the refrigerator or they will spoil.
- 8 oz cream cheese (softened)
- 1 tsp maple extract
- 1/2 tsp vanilla liquid stevia (or sweetener of choice, or more to tase)
- 2 tbsp heavy cream
Make sure your cream cheese is soft so it will be easier to blend. Leave it out on the counter for at least 2-3 hours.
Place into a stand mixer and add the rest of the ingredients.
Blend until smooth. Taste and adjust liquid stevia and add more if needed for your preference of sweetness.