View Full Version : Cream Cheese Frosting (for use on Zucchini carrot Cake)

12-29-2007, 06:19 AM
*take off "500 low carb recipes cookbook"*


3/4 cup heavy cream, chilled
1 package (8 ounces) cream cheese, softened
1/2 cup of Splenda
1 teaspoon of Vanilla (I believe she meant extract)


Whip the heavy cream until it's stiff

In a separate bowl, beat the cream cheese until very smooth, then beat in the Splenda and Vanilla. Turn the mixer to it's lowest speed, and blend in the whipped cream, then turn off the mixer, quick!

Servings: 9, each with 3g of carbs and 2g of protein.

This is good for the Zucchini carrot cake as a topping.

12-29-2007, 06:34 AM
Nice.......add a tbsp of lemon juice, makes a big difference in the mouthfeel.

12-29-2007, 07:38 AM
Cool, I never tried it yet, so I'll try it both ways.