I like to keep this frosting made up all the time. It’s so handy for topping breakfast muffins, sugar cookies, cake slices and I even like dipping fresh strawberries into this. Keeps as long as cream cheese keeps. This recipe is Atkins Induction Friendly.
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8 oz. cream cheese, softened
Liquid Splenda to taste (took about 12 drops for me)
Grated zest of 1 lime
Juice of 1 lime
OPTIONAL: Few drops Boyajian Lime Oil
OPTIONAL: Add 1/4 c. softened butter for added richness
VARIATIONS: Use lemon zest and lemon juice of 1 lemon lemon frosting. Use orange zest and 1 Tbsp. fresh squeezed orange juice for an orange version. Adjust sweetener as needed.
DIRECTIONS: Soften cream cheese and add remaining ingredients. Spoon into lidded plastic container and store in refrigerator. Keeps a long time. I’ve never had to throw this out due to spoilage. Gets eaten before that is an issue! Makes enough to ice a 8×8 square cake or a dozen cupcakes, probably 18-24 small cookies.
NUTRITIONAL INFO: Makes about 16 tablespoons of icing. Each tablespoon contains:
4.94 g fat
.64 g carbs, .05 g fiber, .59 g NET CARBS
.9 g protein
42 mg. sodium