Cakes aren't complete without a generous smear of frosting — cream cheese frosting that is. This base recipe is sweetened with allulose, aka KNOW Better Sweetener, which means it has a lower glycemic impact than traditional frosting. Even better — it can be mixed up to your heart's desire with chocolate, lemon, or even natural food coloring. We like the chocolate version atop our KNOW Better Cupcakes, and there's no better place for lemon frosting than a freshly baked KNOW Better Carrot Cake. This recipe doubles easily to use for a layer cake, sheet cake or additional cupcakes.
Makes about 1 1/2 cups, enough for 6 cupcakes or one 9-inch cake
8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2/3 cup (3 1/2 ounces) KNOW Better Sweetener
1/2 teaspoon freshly squeezed lemon juice (optional, for lemon frosting)
1/4 cup unsweetened cocoa powder (optional, for chocolate frosting)
In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat together the cream cheese and butter on medium speed until evenly combined. Add the KNOW Better Sweetener and salt, followed by the lemon juice or chocolate, if desired. Beat on medium speed until combined, then increase the speed to high and continue to beat until light, fluffy and about doubled in volume, 3 to 5 minutes. Use immediately on your favorite cake or cupcake, or refrigerate for up to 5 days before serving. (If chilled, bring the frosting to room temperature before using.)