Why I Love This Recipe

Craving cream cheese frosting but trying to cut back on fat and calories? This recipe gives you all the creamy, tangy goodness you love with a fraction of the calories. It’s a guilt-free way to enjoy your favorite frosting on cakes, cupcakes, or any baked treats. Plus, it’s quick and easy to make with simple ingredients you likely already have on hand. Whether you’re frosting a special birthday cake or simply indulging in a sweet craving, this recipe is sure to become a favorite!

Ingredients

• 1 (8 oz) package fat-free cream cheese, softened
• 4 tablespoons (1/2 stick) light margarine, softened
• 2 tablespoons fat-free sour cream
• 2 teaspoons pure vanilla extract
• 1 tablespoon cornstarch
• 1 cup confectioners’ sugar

Directions

1. Beat the Base Ingredients

In a large mixing bowl, combine the softened fat-free cream cheese, light margarine, and fat-free sour cream. Use an electric mixer on medium speed to beat the ingredients until the mixture is smooth and creamy. Make sure there are no lumps for the best texture.

2. Add Flavor

Mix in the pure vanilla extract and cornstarch. Continue beating until everything is well incorporated. The cornstarch helps to stabilize the frosting and keep it from becoming too runny.

3. Incorporate the Sweetness

Gradually add the confectioners’ sugar, about 1/4 cup at a time, while beating continuously. This ensures the sugar is evenly distributed and the frosting becomes light and fluffy. Once all the sugar is added, increase the mixer speed slightly and whip the frosting for 1-2 minutes for an airy texture.

4. Serve

Use immediately to frost cakes, cupcakes, cookies, or other baked goods. This recipe makes enough to frost approximately 16 servings. For a professional finish, use a piping bag to decorate your treats.

Tips, Tricks, and Notes

• Softening Ingredients: Ensure the cream cheese and margarine are fully softened before starting to prevent lumps in the frosting.
• Vanilla Variations: Swap out pure vanilla extract for almond extract or lemon extract for a different flavor profile.
• Chill for Stability: If the frosting feels too soft to work with, refrigerate it for 20-30 minutes before using.
• Adjusting Sweetness: If you prefer a slightly less sweet frosting, reduce the confectioners’ sugar to 3/4 cup.
• Using Full-Fat Cream Cheese: While this recipe focuses on being low-fat, you can substitute full-fat cream cheese for a richer texture.

Frequently Asked Questions

Can I make this frosting ahead of time?

Yes! You can make this frosting up to 3 days in advance. Store it in an airtight container in the refrigerator. Before using, let it sit at room temperature for about 10 minutes and re-whip it for a smooth consistency.

Can I freeze this frosting?

Absolutely. Store the frosting in a freezer-safe container for up to 2 months. When ready to use, thaw it in the refrigerator overnight and re-whip it before spreading.

Is this frosting suitable for piping?

Yes, but because it’s lower in fat, it may be softer than traditional cream cheese frosting. For best results, chill the frosting before piping and use large tips for easier handling.

Can I double the recipe?

Definitely! This recipe doubles easily if you need more frosting for larger cakes or multiple batches of cupcakes.

Storage

• Refrigerator: Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it come to room temperature and give it a quick stir or whip.
• Freezer: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator and re-whip before using.

Enjoy this light and creamy frosting that delivers big flavor without the guilt. Perfect for your next baking adventure