Cream Cheese Frosting Low Calorie Recipes

LOW SUGAR LOW FAT CREAM CHEESE FROSTING

Steps:

• Let the Cream Cheese and the Butter reach room temperature.
• Next, Beat all ingredients until smooth and creamy.
• Icing cake/ cupcakes or drizzle over a Bundt cake.
• The Cake with this Icing should be refrigerated because of the Cream Cheese if there are any leftovers.

CREAM CHEESE FROSTING LOW-CALORIE

Steps:

• Place frosting ingredients in a mixing bowl.
• Mix on medium speed until well blended.
• Ice cake when cake is completely cool.
• Optional garnishes: Sprinkle finely chopped walnuts.
• Makes enough to frost a two-layer 9 inches cake.

MY FAVORITE LOWER-FAT CREAM CHEESE FROSTING

Steps:

• Beat cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with softened butter and vanilla until combined.
• Gradually add powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
• Add lemon juice.
• Enjoy.

FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING

Steps:

• Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
• In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
• Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
• Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
• Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
• While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
• To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.