This is for all you frosting lovers out there – you know who you are! The good news is, it’s possible to create a healthier frosting that actually tastes great! And with this simple cream cheese frosting recipe, you can create not just one, but three fabulous frosting flavors perfect for topping your favorite cakes and cupcakes. Yum! Each of our four favorites are shared below … Happy Frosting!
P.S. My ultra-chocolatey ganache-style icing recipe is perfect for all you chocolate lovers out there – and unlike the other yummy frosting recipes listed below, my decadent chocolate ganache can be made dairy-free for those living a DF lifestyle. So be sure to check it out!
This light, creamy frosting makes the perfect topping for my Soaked Chocolate Cupcakes and Coconut Flour Brownie Cake.
Ingredients
- 1/2 cup raw heavy cream
- 3 oz. organic *cultured cream cheese
- 3 tbsp raw honey (I prefer sage honey due to its mild flavor)
- 1 tsp pure vanilla extract
Instructions
- Using an electric mixer, whip cream at high speed until soft peaks form.
- In a separate bowl, beat cream cheese, honey and vanilla extract until smooth and creamy.
- Gently fold cream cheese mixture into whipped cream.
- Store in frig until ready to spread on cupcakes.
- (Frosting will keep in frig about 12 hours before it begins to separate.)
Notes
*Cultured cream cheese tastes great and provides added healthy probiotics. You can make your own cultured cream cheese or purchase it at many whole foods type stores. You can also use regular cream cheese for this recipe as well, if you do not have cultured cream cheese on hand.
This creamy lemon frosting is the perfect topping for my Lemondrop Cupcakes and Strawberry Shortcake Pie.
Ingredients
- 1/2 cup raw heavy cream
- 3 oz. organic *cultured cream cheese
- 3 tbsp raw honey (I prefer sage honey due to its mild flavor)
- 1 tsp fresh organic lemon zest
- 1/2 tsp pure lemon extract
Instructions
- Using an electric mixer, whip cream at high speed until soft peaks form.
- In a separate bowl, beat cream cheese, honey, lemon zest and lemon extract until smooth and creamy.
- Gently fold cream cheese mixture into whipped cream.
- Store in frig until ready to spread on cake/cupcakes.
- (Frosting will keep in frig about 12 hours before it begins to separate.)
Notes
*Cultured cream cheese tastes great and provides added healthy probiotics. You can make your own cultured cream cheese or purchase it at many whole foods type stores. You can also use regular cream cheese for this recipe as well, if you do not have cultured cream cheese on hand.
This delicious chocolate cream frosting is a great way to top my ultimate Coconut Flour Chocolate Cake & Cupcakes.
Ingredients
- 1 cup raw cream
- 1/2 cup organic *cultured cream cheese
- 1/2 cup raw honey (I prefer sage honey due to its mild flavor)
- 2 tbsp, plus 1 tsp fair-trade unsweetened cocoa powder
- 1 tsp pure vanilla
Instructions
- Using an electric mixer, whip cream at high speed until soft peaks form.
- In a separate bowl, beat cream cheese, honey, cocoa powder and vanilla extract until smooth and creamy.
- Gently fold cream cheese mixture into whipped cream.
- Store in frig until ready to spread on cupcakes.
- (Frosting will keep in frig about 12 hours before it begins to separate.)
Notes
*Cultured cream cheese tastes great and provides added healthy probiotics. You can make your own cultured cream cheese or purchase it at many whole foods type stores. You can also use regular cream cheese for this recipe as well, if you do not have cultured cream cheese on hand.
