Desserts | Recipe| Cream Cheese Frosting Light

Cream Cheese Frosting Light

Originally Posted on 

Recipe: Cream Cheese Frosting Light

Cream Cheese Frosting

Cream Cheese Frosting

SummaryIf you want to make your favorite Carrot Cake and frost it with Cream Cheese Frosting, here is an alternative “light” recipe using Neufchatel cheese in place of cream cheese. The basic recipe calls for confectioners’ sugar, regular butter, whole milk, vanilla and regular cream cheese:

Ingredients

  • 1 box confectioners’ sugar
  • 8 oz neufchatel cheese
  • 4 tbsp light margarine or Vegetable oil spread, room temperature
  • 2 tsp pure vanilla extract
  • 4 tbsp fat-free milk, more or less

Instructions

  1. Cream non-hydrogenated margarine or vegetable oil spread in large mixer bowl with neufchatel cheese.
  2. Add confectioners’ sugar alternately with milk, beat until smooth texture.
  3. An additional tbsp of milk may be needed, adding only 1 tbsp of milk at a time depending on desired consistency. Additionally, 1 less tbsp of milk may be used for a thicker frosting.
  4. Blend in Vanilla.
  5. Spread on your favorite cake recipe!

Makes approximately 2 cups

Savings in fat, in the cheese alone…

1 serving Neufchatel Cheese 6 grams of fat                                                                                     1 serving Cream Cheese 10 grams of fat

Tabulating results…
You save 4 grams of fat per 2 Tbsp serving
Then you will save more on saturated fat and cholesterol by using the fat-free milk, as well as in the light margarine or vegetable spread in place of butter.
Just Experiment with your recipes by adapting them. Not all will turn out with the same texture or taste, but many times the recipes will be acceptable to the taste, as well as have eye appeal. No palate death here!
Watch for the Carrot Cake recipe in upcoming postings at The Recipe Weekly…
Enjoy! Now go cook!
-Virginia Wright

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: http://www.twitter.com/therecipeweekly

Facebook: http://www.facebook.com/virginiabrownwright

Submit a recipe for possible publication on my blog.
recipesubmission [at] therecipeweekly.com  /in the Subject area write: Recipe Submission

© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

– See more at: http://virginiawright.com/blog/#sthash.sicipn5f.dpuf

Please follow and like us:
0

Leave a Reply

Your email address will not be published. Required fields are marked *