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5 Ingredient Sugar Free Cream Cheese Frosting
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4.39 from 18 votes

5 Ingredient Sugar Free Cream Cheese Frosting

A sugar free recipe for making a 5 ingredient cream cheese frosting.
Prep Time10 mins
Total Time10 mins
Servings: 4 cups

Ingredients

  • Butter- 1 stick softened.
  • Cream Cheese can sub in lite alternative- 1 8 ounce package softened.
  • Granular Sucralose Sweetener such as Splenda- 4 cups. (Don't like Splenda? Go here to see other alternatives.
  • Cornstarch- 6 tablespoons omit if using another sugar free alternative and use what is in that recipe..
  • Vanilla Extract- 2 teaspoons have fun with this my alternating in a different flavor if desired.

Instructions

  • Sift together the sugar alternative and cornstarch in a medium bowl. Set this aside.
  • In a mixing bowl, cream together the cream cheese and butter. It should take a few minutes until this mixture reaches a desired creamy texture. Hence, using a stand mixer is desired.
  • When your cream cheese and butter have reached that desired creamy texture, slowly mix in the vanilla and the contents of the first bowl by hand. I like to add half of the sugar alternative/cornstarch at a time, stirring between additions.
  • When this frosting reaches a spreadable texture that you need, then it is ready to use. Refrigerate this frosting if not using immediately and allow it to become soft when you are ready to use it. Items with this frosting on them should be refrigerated as well.

Recipe Notes

See post for alternative ingredients.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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