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Need a quick and easy cream cheese frosting for your cupcakes?  Ready in about 3 minutes, this recipe is just what you need!

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I combine cream cheese, mascarpone cheese and vanilla bean paste to really bring the vanilla flavor front and center.  This frosting is smooth and creamy, and will go perfectly with just about any cupcake!

I use it with my Pumpkin Cupcakes and Gingerbread Cupcakes.

Ingredients

3/4 cup cream cheese, at room temperature

1/4 cup mascarpone cheese, at room temperature

1/4 cup swerve, confectioners (or powdered erythritol)

1/4 cup heavy cream + 2 tablespoons (or as needed)

1 teaspoon vanilla bean paste (see notes)

Preparation

Add all of the ingredients to a mixing bowl and reserve a little heavy cream.  Mix using a hand mixer, until well combined.

Scrape down the sides and add in the remaining heavy cream, if needed.  Continue mixing until smooth and creamy.

That’s it!

Transfer to a piping bag and you are ready to frost!

I used mine on top of my Pumpkin Cupcakes and they were delicious!

Note: You can certainly substitute with vanilla extract, but you won’t get the same intense vanilla flavor or the flecks of vanilla beans throughout.

Makes 10 Servings

Macros: Fat 11 grams – Protein 1 gram – Carbs 1 gram

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Easy Vanilla Cream Cheese Frosting – Keto and Low Carb

Need a quick and easy cream cheese frosting for your cupcakes?  Ready in about 3 minutes, this recipe is just what you need!  I combine cream cheese, mascarpone cheese and vanilla bean paste to really bring the vanilla flavor front and center.  This frosting is smooth and creamy, and will pair beautifully with just about any cupcake!

As an Amazon Associate I earn from qualifying purchases.

Author Keto Cooking Christian

Course Dessert

Prep Time 3 minutes

Servings 10

INGREDIENTS

• 3/4 cup cream cheese at room temperature
• 1/4 cup mascarpone cheese at room temperature
• 1/4 cup  swerve confectioners (or powdered erythritol)
• 1/4 cup heavy cream + 2 tablespoons or as needed
• 1 teaspoon vanilla bean paste

PREPARATION

• Add all of the ingredients to a mixing bowl, reserving a little heavy cream.  Mix using a hand mixer, until well combined.
• Scrape down the sides and add in the remaining heavy cream, if needed.  Continue mixing until smooth and creamy.   That’s it!   
• Transfer to a piping bag and you are ready to frost! Frost your cooled cupcakes and enjoy!

NOTES

You can certainly substitute with vanilla extract, but you won’t get the same intense vanilla flavor or the flecks of vanilla beans throughout.

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*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alcohol (Swerve/Erythritol).