Cream cheese frosting is easy to make and useful for all sorts of desserts. One-minute muffins, low carb carrot cakes, persimmon cakes, spice or pumpkin cakes…even fresh fruit, all benefit from it. You can change things up, too: reduce the butter and add a few tablespoons of sour cream or yogurt, increase or decrease the Swerve*, add lemon zest, ginger, vanilla, or almond extract, even coconut flakes or cocoa powder. Play. Enjoy.
Cream Cheese Frosting
2 ounces unsalted butter, softened
4 ounces cream cheese, softened
1/2 cup powdered Swerve* sweetener
1/2 teaspoon vanilla extract (or other extract flavor, like orange, coffee, etc.)
Optional: 1-2 tablespoons lemon, orange, or lime zest
With an hand mixer, beat together the butter and cream cheese. Beat in the vanilla extract and lemon zest (if using). With the mixer on low, add the powdered Swerve* a little at a time until smooth and creamy. Taste. Adjust, if needed.
Try not to eat it all of it out of the mixer; your dessert needs it. 😉