• Add the cream cheese, whipping cream, and powdered sweetener in a medium bowl or the bowl attached to a stand mixer.
• Whisk on medium speed until the mixture has firmed up and is fluffy in texture. Add the vanilla extract and whisk until incorporated into the frosting.
• Transfer the frosting into a piping bag (optional) or container and chill in the fridge for 20 minutes before piping or decorating. Place a dollop or two over your favourite keto or low-carb desserts. Try it piped on halved strawberries for a quick treat.

USEFUL TIPS

• Using powdered sweetener makes the frosting creamier and smooth. Granular sweetener will make the frosting taste grainy, leaving an aftertaste.
• Only use cream cheese in solid brick form instead of the spreadable kind that comes in a tub with extra ingredients to make it soft and easier to spread. It is also much saltier than the block kind.
• Chill the cream cheese frosting before piping for better results. You can transfer it into a piping bag with the tip and keep it in the fridge until you need to pipe it. 
• If you are frosting a cake or cupcake, double or triple the recipe to make a batch enough to cover the surface.
• Don’t over-mix the cream cheese frosting as the process can heat it a little, cause it to soften further, and release some liquid from the cream cheese.

STORAGE

• Storage:  Store any leftovers in a covered glass or plastic container and refrigerate for 5 days.