I like to use this simple cream cheese frosting on carrot cake muffins, chocolate cupcakes, as well as pumpkin bread. You can do anything to this healthy, rich, basic cream cheese frosting, such as adding melted unsweetened baking chocolate (or cocoa powder), pureed fruit or peanut or almond butter.
I recommend using organic cream cheese. To take it a step further, ideally it should be from cows that are local and grass-fed. Buying organic makes sure that you are not consuming a product full of antibiotics or genetically modified organisms. Although there are no long term studies on genetically modified organisms, it is known that antibiotics in our food can transfer into our body. This can be very damaging to our good bacteria in our bodies that keep our immune system strong and our weight maintained at a healthy level.
I’ve added an option to use honey in this recipe. Just omit if you are completely sugar-free. A sugar-free cream cheese frosting can use coconut palm sugar, even if it has the name ‘sugar’ in the description. This “sugar”, (or sweetener, I should say), is not from the can sugar plant, but from the coconut palm tree. It has a very low glycemic index, and safe for diabetics. If you are wanting a much lower glycemic index (as well as lower calories), then use powdered xylitol and stevia.
- 8 oz organic cream cheese
- ¼ lb (1 stick) of organic butter (grass-fed, if you can get it)
- ½ cup xylitol
- ⅛ tsp. stevia extract
- 2 tbsp. honey, optional
- Let cream cheese and butter sit out at room temperature for 30 minutes.
- Meanwhile, powder the xylitol in a blender at high speed for 15-30 seconds.
- After the cream cheese and butter have softened, beat both ingredients with a handheld mixer (or stand mixer) for 1 minute, or until smooth.
- Add the powdered xylitol, stevia and honey (if using) and mix again for 2 minutes, or until smooth.
- Let frosting sit for one minute, and beat again for a noter two minutes until smooth and the xylitol has completely dissolved.
This is The Healthy Advocate.