Want something incredibly luscious and delicious to top your low-carb cakes and cupcakes? Look no further! This decadent, but sugar-free, and low-carb white chocolate cheesecake frosting will please the palates of all family members. Tested and tried!
And the best thing: you need only three ingredients and a couple of minutes to make this gorgeous frosting! Perfect if you have some surprise guests coming over. (Hint: if you don’t have ready cakes or cupcakes, serve this frosting as a rich mousse!)
Tips for making the 3-Ingredient White Chocolate Cheesecake Frosting
I just have to think those maltitol-sweetened white chocolate bars that make your stomach rumble and cause pain and bloating. Luckily, there exist better options, nowadays, for sugar-free white chocolate. You can find great options sweetened, for example, with erythritol or xylitol. They are not only tooth-friendly sweeteners, but they are also much more stomach-friendly than, for example, those maltitol-sweetened white chocolate bars. And don’t get me started on artificial sweeteners! I won’t touch those even with a ten-inch pole, so natural sweeteners like xylitol, erythritol, and stevia are the only sweeteners I and my family use, nowadays.
Personally, I really like the KZ Clean Eating white chocolate. It’s not only delicious, but it also has a mouth-watering vanilla taste from real bourbon vanilla. Unfortunately, for the time being Amazon is running out of KZ Clean Eating Chocolate, however I will let you know immediately when they are back in stock again. I’ve been informed they should still be available before Christmas. In any case, their online store should carry it currently, so you can also order it there. And if you do, you get 15% off with code LOWCARBSOSIMPLE. Now, that’s a deal!
But back to this white chocolate cheesecake frosting and how to prepare it. Well, it’s easy. First, you melt the chocolate. The easiest and the quickest way is to melt it in the microwave oven, though you can also use double boiler or water bath, but personally, I’m so busy that I prefer the quickest options in everything. Like one of my readers learnt from her mom: “The microwave oven is God’s gift to working mothers.” I was reluctant in using a microwave oven for a couple of decades, but after studying whether it really is harmful, I found nothing scientifically proven that would have considered the microwave oven harmful. So, I have been happily using it for the past couple of years. Naturally, using a microwave oven is a personal choice. If you feel uncomfortable or fear radiation, nothing forces you to use it. You can always use other methods.
Whichever way you use to melt the white chocolate, be sure not to burn it or let it to get any water, not even a single drop. It will be ruined immediately. But rest assured: when you follow the directions in the recipe, nothing bad should happen.
When you have melted the chocolate, it’s good to wait until it has cooled slightly. This is to ensure that the frosting doesn’t get too runny. You don’t have to wait until it’s at room temperature; it can be still warm but not hot.
And for the cream cheese, it should be at room temperature to make the beating easier and the result fluffier. You can take it from the fridge a couple of hours before. Or if you forgot to take the cream cheese to room temperature, place the cold cream cheese into a microwave-safe bowl and nuke it carefully, so it softens. 10 seconds, maximum 20 seconds on high usually does the job. Here, you must be extra careful not to heat the cream cheese too much; otherwise, it will turn into fluid.
Then just beat the softened cream cheese until fluffy. This takes some five minutes or so. I usually prefer a deep and narrow bowl for mixing; it’s faster that way.
And when you have your beaten, fluffy cream cheese, add the melted, lukewarm chocolate and the powdered erythritol.
Then just beat until fluffy. Ready!
Use the frosting immediately, as it hardens when you store it. If it hardens too much, just pop it in the microwave for a couple of seconds and mix well.
This recipe makes quite a small amount of frosting, approximately 1 1/2 cups (360 ml), which was enough to frost 8 medium cupcakes. I recommend doubling the batch if you use the frosting for a cake.
But finally, here is the recipe:
- 3.5 oz = 100 g sugar-free white chocolate (Get 15% off with code LOWCARBSOSIMPLE)
- 8 oz full-fat cream cheese, softened
- 3 tablespoons (or to taste) Confectioner’s Style Swerve OR powdered erythritol
- Chop the white chocolate roughly. Place the chocolate chunks into a microwave-safe bowl or mug.
- Nuke on high for 1 minute. Stir well. Nuke on high in 30 second spans, until the chocolate is completely melted. Stir well after each heating. Let the melted chocolate cool down slightly.
- Beat the cream cheese until fluffy. Add the melted white chocolate and the sweetener. Beat until fluffy.
- Use immediately as frosting.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||21.0 g||95.1 g||19.7 g||1111 kcal|
|Per 1/4 cup (60 ml):||3.5 g||15.8 g||3.3 g||185 kcal|
|Per tablespoon:||0.9 g||4.0 g||0.8 g||46 kcal|
As Christmas is right here, I baked some gingerbread spiced muffins on cute liners and frosted them with this white chocolate cheesecake frosting. They were totally yummy, and I could have eaten the frosting just like that!
I also baked a decadent chocolate cake with dark chocolate chips and caramel flavor. This frosting was just perfect for that flavorful cake which I decorated for Christmas.
Have a very Merry Christmas!
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