Sugar Free Frosting Recipe

This is the best Sugar Free Icing that I have ever tasted. The consistancy is more like mousse but it is delish.

1 big package sugar-free instant pudding mix
1 cup milk
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed

In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

You might need to adjust the amount of milk to get it just right.

Marshmallow Buttercream Icing

16 oz. marshmallow cream
3 sticks real butter, softened
5 tsp. fresh lemon juice
1 tsp. vanilla extract
1/2 c. confectioners sugar

Beat the marshmallow cream using an electric mixer set on low speed. Add the butter in 1" pieces and beat until smooth. Add the lemon juice, vanilla extract and confectioners sugar, scraping down the sides of the bowl to make sure everything gets mixed evenly. Beat on medium speed until smooth and fluffy.

White Chocolate Peppermint Cream Cheese Frosting

White Chocolate Peppermint Cream Cheese Frosting
Makes 3 cups, enough to frost 24 cupcakes

Ingredients:
• 6 ounces white chocolate, coarsely chopped
• 4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
• 4 tablespoons (1/2 stick) butter, at room temperature
• 1 teaspoon peppermint extract
• 2 to 2 ½ cups confectioners' sugar, sifted
Directions:
• Place the white chocolate in a small glass bowl in the microwave oven on high power for one minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.
• Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds.
• Add the peppermint extract and two cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, one minute more, adding up to ½ cup more sugar if needed to make a spreadable consistency.
• Ffold in up to ½ cup crushed peppermint candy for a crunchy and creamy frosting!

Try thsi icing on Red Velvet Cupcakes.

Lemon Cream Cheese Frosting

Lemon Cream Cheese Frosting


Ingredients
1 oz (30g) butter - softened
3 oz (80g) cream cheese - softened
1½ cups confectioners (icing) sugar
1 tsp grated lemon rind
Method
1. Sift the sugar.
2. Beat all ingredients together in a small bowl, until smooth and combined.

Basic Sweet Buttercream Frosting

Basic Sweet Buttercream Frosting
INGREDIENTS:
1/2 cup unsalted butter, at room temperature
2 cups sifted powdered sugar
2 tablespoons milk
1 teaspoon vanilla
INSTRUCTIONS:
Beat butter until creamy, about 30 seconds. Add powdered sugar, milk and vanilla, and beat on high until light and fluffy, about 5 minutes.
Note: To make the frosting chocolate, substitute 1/4 cup cocoa powder for 1/4 cup of the sugar.
Yields enough to frost 12 cupcakes generously. Leftover frosting will keep for up to a week in the refrigerator.

Cocoa Whipped Cream Icing

Cocoa Whipped Cream Icing
Ingredients
2 cups whipping cream, whipped
1/2 cup confectioners' sugar
1 teaspoon Pure Vanilla Extract
2 tablespoons cocoa
Yield:
Directions
Beat cream until slightly thickened.
Gradually add sugar, vanilla and cocoa.
Beat until stiff peaks form.