Whipped Cream Frosting

Click to enlarge

Rosewater Version

This frosting recipe is OK for Induction and you can pretty much use it as a base frosting to which you add vanilla or the extract or flavor oil of your choosing.  Or perhaps some lemon zest, lime zest, orange zest?  Maybe some pureed fruits or berries?  And if in OWL, you could even add coconut and/or chopped nuts.  Let the cake or muffin you are putting it on be your guide!!  Tonight, I tested two flavors on my plain Individual Vanilla Cake shown in the pics at left and right.  This frosting is delicious and very fluffy.

Click to enlarge Mocha Version

Mocha Version


1 c. heavy cream, whipped

4 oz. softened cream cheese

1/3 c. erythritol, powdered

6 drops liquid sucralose or liquid stevia (I use Stevita)

flavoring(s) of your choosing (extracts, zest, rosewater, citrus oils, various spice blends)

DIRECTIONS:    Whip heavy cream until very thick.  Add softened cream cheese, powdered erythritol (I just buy the granular and powder it myself in the food processor a couple minutes) and liquid sweetener.  Whip until smooth and well blended.  Add the flavorings of your choice and stir well.

NUTRITIONAL INFO:  Makes enough frosting to frost 12 cupcakes or the top and sides of 6 large muffins on top and sides.  Numbers below are for the base frosting only and does NOT include flavorings:

For icing tops of 12 cupcakes this adds to each cupcake, 59 calories, 5.6g fat, 1.11g carbs, 0 fiber, 1.11 NET CARBS and 1.31g protein (you must add in your chosen flavorings)

For icing tops and sides of 6 large muffins this adds to each muffin,  118 calories, 11.17g fat, 2.22 carbs, 0 fiber, 2.22 NET CARBS and 2.62g protein (you must add in your chosen flavorings)


6 thoughts on “Whipped Cream Frosting

  1. I used this tonight for two different cakes; It really saved a very dark chocolate flourless cake that just didn’t rise. It gets my top recommendation – no one at the party could tell it was sugarless – they just thought it was delicious!

    1. Welcome, Cathy. Don’t ya just love when you can salvage what you think flopped with just a little something added. Glad this was well-received and “saved the day”. 🙂

    1. Welcome, Lynne. Here’s a link that may answer some of your questions about erythritol, a sugar alcohol many low-carbers use because it has little blood glucose impact and has 0 carbs. http://lowcarbdiets.about.com/od/products/p/erythritol.htm . Some people don’t tolerate it well. It upsets their stomachs or intestinal tract a bit. It doesn’t bother me or my husband. I order mine on-line from both netrition.com (for powdered) or honeyvillegrains.com (for granular). I just don’t know about availability of this product in France. Sorry. Maybe in health food stores, if you have those there? If you can get Splenda, just substitute that in, but use a little less, as Splenda is actually sweeter than erythritol.

  2. This sounds good enough to eat on its own as a dessert – like a cheesecake something. Will give this a try and will not even brother with the cake 🙂

    1. LOL Welcome Leah! I guess that’s one approach. Licking the spoon and utensils was good, so you’re probably right. But it’s pretty fluffy, so it’ll be more like a pudding…….but a darn good one indeed!

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