Sugar-Free Cream Cheese Frosting
|1||(8-ounce) package cream cheese, at room temperature|
|2||tablespoons unsalted butter, softened|
|2||tablespoons non-hydrogenated vegetable shortening|
|2||tablespoons Monk Fruit In The Raw® Bakers Bag or 3 packets Monk Fruit In The Raw®|
|1/2||teaspoon vanilla extract|
In a mixing bowl, use a hand mixer on medium speed to beat the cream cheese, butter, and shortening until they are combined and fluffy, 2 minutes. Add the Monk Fruit In The Raw® and beat until the frosting is smooth. Mix in the vanilla. If not using immediately, refrigerate the frosting in a sealed container for up to 1 week.
To use refrigerated frosting, work it with the back of a wooden spoon until spreadable.
Per 2 TB serving (for frosting 12 cupcakes – 2 TB per cupcake): 103 calories, 11 g fat 6 g saturated fat, 1 g carbohydrate, 1 g protein, 0 g dietary fiber, 26 mg cholesterol, 56 mg sodium
by Ashley Channels
This is not a good recipe. It was not near sweet enough. You would think the sweetner company could at least get that part right in a recipe.
by Evelyn Mcgonigal
What is monk fruit