|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Making a really good sugar free frosting takes a little imagination, a whole lot of experimentation and acceptance of the fact that comparing them to a sugary, traditional treat is often unfair. After many years of being sugar-free, taste buds change and it is hard to notice any differences between homemade desserts and what we remember from the packaged desserts or sugar-filled treats we 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. Our preference has always been using liquid Stevia. Our 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 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 its 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. We prefer the liquid stevia because it is the least processed of all sugar-free sweeteners available, but again the choice 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 ounces cream cheese, softened
1 teaspoon maple extract
1/2 teaspoon vanilla liquid stevia, or sweetener of choice, or more to taste
2 tablespoons heavy cream
Gather the ingredients.
Make sure your cream cheese is soft so it will be easier to blend. Leave it out on the counter for at least 2 to 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.
- 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.