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.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
INGREDIENTS:
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:
50 calories
4.94 g fat
.64 g carbs, .05 g fiber, .59 g NET CARBS
.9 g protein
42 mg. sodium
This is really delish! Got a question for you though. Do you have a recipe for a glaze? Something to drizzle over say, a low carb bundt cake or cinnamon roll? I find several online but I love all of your recipes so wanted to ask you first.
Oh my goodness. YUM! Thank you!