Frosting for some people (hmm, hmm…) sounds like a dirty word. Not in our house. We have a favorite gluten free cream cheese topping that only contains one tablespoon of sugar for the entire batch. We allow the sweetness of heavy organic cream, cream cheese and vanilla add all the sweetness we can handle. The result tastes heavenly. We use it on cakes, biscuits, waffles, and in our cake pops. We hope you love it as much as we do!
Frosting Shout Out
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.
Please share your experience with this frosting recipe. 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
Equipment: Mixing Bowl, Stand Mixer with whisk attachment or Electric Hand Mixer, Measuring Cups and Spoons
Substitutions: Do you need to swap out an ingredient? Click here for ideas.
Before You Dive In – Prep:
- Remove cream cheese from the refrigerator about 1-2 hours before making frosting
- Chill mixing bowl
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 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
Please read prep note above before you begin, thank you!
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.)
- 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