What would cake be without frosting? Here’s my very first ultra-low-carb icing recipe, made with cream cheese, butter, and cream. Maybe one day I’ll find a way to include yet another form of milk product (whey protein perhaps?) but for now, three forms will do.
I’m a sucker for coconut icing, so I’ve been mixing this basic recipe with finely shredded coconut flakes (unsweetened of course), using it to top the red velvet cupcakes whose recipe I will post later today, after I make another batch of it. Today is the 4th of July, after all, so red velvet cake topped with white and blue icing would seem de rigeur for such a patriotic holiday. Unlike the French expression I just used.
Until then, you could just eat this icing all by itself, or use it to top some ultra-low-carb pancakes!
Basic Sugar-Free Butter Cream Icing
Floating somewhere between "butter cream" and "cream cheese icing" lies the perfect concoction to top ultra-low-carb cakes and other treats. Use this very basic recipe as is, or as the basis for any number of frosting types, from chocolate to hazelnut to coconut and beyond.
- 1/4 cup heavy whipping cream
- 1/4 cup butter (softened)
- 4oz cream cheese (softened)
- 2 tablespoons sugar-free syrup (any flavor)
- 8 drops liquid stevia extract (any flavor)
- 1/3 cup finely shredded coconut (unsweetened)
|Place all ingredients into the Magic Bullet or into a bowl you can use with an electric mixer. (Except for the coconut, if using.) |
|Blend (or mix) ingredients until fully creamed together, resulting in a firm but soft frosting. (If adding coconut, mix in after other ingredients have been mixed.) |
|Done! Go frost something! |