Low Fat Cream Cheese Frosting

Oh my, oh my. To say this recipe is deliciously fabulous is an understatement! So far this recipe totally rocks anything that I have found or created!! Just wait until you taste it. That is if you can.

This weekend we are having a “family reunion” of sorts with my 2 children. My son is coming home for the weekend from DC so my daughter and her family are coming to stay with us too. I decided that my son misses so many birthdays that we would celebrate all of them during the weekend. One request that I had was for Red Velvet Cupcakes with Cream Cheese Frosting. Oh boy was all I could think. How was I going to make those be low fat and still be delicious. I have tried with cream cheese frosting before and didn’t have the best of luck. Just not happy with consistency or taste. So it was off to the test kitchen and internet! Problem was, we are having a huge heat wave (like the rest of the nation) and I had that to contend with also.

In my search, I found a way to take my old recipe and modify with a few different ingredients. Made a batch and couldn’t believe that it was so wonderful! It is not totally fat free but is a great deal lower in fat than my original by a great deal. I used 1/3 less fat cream cheese so that I could still get the cream cheese flavor (let’s face it the no fat has very little flavor), so we were are still looking at 48 grams in the batch but you can limit the amount you have on your cupcake!

Beat cream cheese and cornstarch together in bowl. Add sugar and mix well. If you are making your own whipped topping, do so in another bowl. Take your whipped topping and gently fold it into the cream cheese mixture. Be sure it’s all incorporated together. Place in the refrigerator for 30 – 40 minutes before frosting your cake/cupcakes. Once you have frosted your cake/cupcakes be sure to store in the fridge. So yummy!