I’m making some pumpkin bread to go with New Year’s dinner. It, like everything I bake, will be whole-wheat and sugar-free. I would like to make some cream-cheese frosting to go with it, but every cream cheese frosting recipe I can find calls for powdered sugar. There is no sugar-free equivalent for this ingredient. I thought about just mixing cream cheese, Cool Whip (which is much lower in sugar than you might suspect), Splenda and vanilla. But if any of you have any experience with this, or any ideas, I’d be interested in hearing it.
I would just substitute Splenda for the powdered sugar. IIRC, Splenda has a consistancy somewhere between sugar and powdered sugar. I’d be willing to bet it would work.
The other option I could think of would be to use some DaVinci Sugar Free syrup instead of the powdered sugar. Some of the flavors might actually end up being pretty good.
This is a recipe I have but have not yet tried; I will, though, next time I need cream cheese frosting. If you try this, let me know how it works out.
¾ c. heavy cream, chilled*
1 pkg. (8 oz.) cream cheese, softened
½ c. Splenda
1 tsp. vanilla extract
- Whip the cream in a chilled bowl until stiff peaks form.
- In a separate bowl, whip the cream cheese until smooth, and then mix in the Splenda and vanilla.
- Add the whipped cream to the cream cheese mixture, and mix in at the lowest speed. Do this step quickly; you don’t want your cream to turn to butter.
*To get cream to whip, it’s important to buy the right stuff. It must be heavy cream, and it must not be ultra-pasteurized. Ultra-pasteurized cream just doesn’t whip right.