Cream Cheese Frosting

frosting

 

Notes:

 

My grandmother was from Austria- Hungary and was a terrific baker. Her cakes were about the cake, not about the frosting. They were deeply, richly flavored and moist and there was no need for frosting. For those of you that don’t consider it cake without frosting, or are making a birthday or special occasion cake, here is my favorite and most versatile frosting.

 

The only frosting I use is this cream cheese recipe below. With butter cream I can usually “feel” the sweetener. The only downside is that the cake needs to be refrigerated. I usually take it out of the refrigerator an hour or so before serving.

 

 

Basic Cream Cheese Frosting 

Covers one 8 inch cake generously

Net carbohydrates      16 per cake or 2.5 per slice

8 ounces cream cheese (can use low fat but NOT Fat free)

½ cup GRANULATED SUGAR SUBSTITUTE.

1/2 Tsp. Vanilla extract

HOW I PREPARE THE RECIPE:

Beat until smooth and frost cake when it is still slightly warm.

To keep the serving plate clean, turn cake out on to two pieces of parchment or waxed paper each big enough to cover ½ of the cake. Frost and remove paper before chilling.

ADDITTIONS;

For a chocolate cake –   1-2 Tbsp. unsweetened cocoa powder or coffee flavored liquor

For an orange cake –     2 Tbsp. of TROP 50, (or an orange liquor) and1 tsp. orange zest

For an almond cake –     ¼ tsp. almond extract or 2 tsp. AMARETTO LIQUOR

For a Carrot cake-         1-2 Tbsp. Fresh UNSWEETENED pineapple juice.