Gluten Free Cream Cheese Frosting
Frosting for some people (hmm, hmm…) sounds like a dirty word. Not in our house. We have a favorite, lightly sweet, gluten free cream cheese frosting that only contains one tablespoon of sugar for the entire batch. We allow the natural sweetness of heavy organic cream, cream cheese and vanilla add all the sweetness we can handle. The result tastes heavenly. We use it on so many of our recipes: cakes, biscuits, waffles, cake pops, cupcakes (just to name a few.) We hope you love it as much as we do!
Lightly Sweet Version
Credit is deservedly given to Stella Parks at Serious Eats. We adapted her recipe by reducing the sugar – A LOT! Our daughter tells people how much she “craves” this recipe. She always adds, “but I don’t like frosting!” Ha! Raving endorsement in our opinion. Try using this lightly sweet frosting in a few of our recipes: tea biscuits, cake pops & carrot cake. Click on this link to visit our main recipe page to find these and other delicious, Flour Farm, gluten free recipes.
Please share your experience making gluten free Cream Cheese Frosting. If you make it vegan using coconut cream and non-dairy cream cheese, please let us know! Leave a rating and a comment in the section below. We love to hear from you.
Peace & LOVE – Teri
Photos by DuPree Productions; Updated 9/20 for clarity
How Sweet it is at Flour FarmPrint
Lightly sweet, and full of flavor. Gluten free cream cheese frosting with bragging rights!
Yield: One batch will frost the top and middle layers of a 9″ cake.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 148 ml (5 fl oz) Heavy Whipping Cream (about 2/3 C)
- 1 T Cane Sugar (14g)
- 1 tsp Pure Vanilla Extract (5 ml)
- Pinch Extra Fine Pink Himalayan Salt
- 227g (8 oz) Full-fat Cream Cheese, cut into one ounce cubes (we use Organic Valley)
Equipment: Mixing Bowl, Stand Mixer with whisk attachment or Electric Hand Mixer, Measuring Cups and Spoons
Before You Dive In – Prep: please read!
- Remove cream cheese from the refrigerator about 1-2 hours before making frosting
- Chill mixing bowl
Step 1: In a medium bowl (preferably chilled,) add the cream, sugar, vanilla and salt. Mix on low until sugar is dissolved. Increase to high and beat until cream has the consistency of Greek yogurt. Do not over beat and make something resembling butter.
Step 2: As you are beating, add the cream cheese one cube at a time – no need to fully incorporate each cube before adding a new one. Your frosting will look like curdled milk. Turn the mixer off and scrape down the sides of the bowl.
Step 3: Turn the mixer back on to high and whip until frosting is smooth and light. You may see a few flecks of cream cheese but they will melt when you frost. Use immediately or refrigerate for up to a week.
The nutrition information below is for the recipe as written. One batch yields about 340g (12 ounces.)
- Category: Frosting
- Method: Chill
- Cuisine: American
- Serving Size: 1 T
- Calories: 60
- Sugar: 1
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Gluten Free Cream Cheese
For more sweet gluten free recipes by Flour Farm, click on the link.