This divine, probiotic, cream cheese frosting is a less expensive option than the coconut cream frosting we love. And to boot, there’s no coconut taste, which will make many happy. I’ve been making it with cultured cream cheese and using it to frost both the spice cake and chocolate cake. I’m excited to offer this less expensive option for frosting in the sourdough cakes lesson of the Sourdough eCourse.
It is a bit tangy, because I keep the sweetener low. Up the sweetener until you like the taste — which will make it more stiff, too. Other recipes I consulted called for 2 to 4 cups of sugar, which I think it is way too much.
Leave out the chocolate if you don’t want chocolate frosting. It will be lightly maple colored and look wonderful on either the chocolate cake or the spice cake. The plain frosting has a bit of a butterscotch taste from the natural flavors of the Rapadura/Sucanat, and it is more runny because it lacks the cocoa powder for thickening.
Cream Cheese Frosting -- Chocolate or Plain
This divine, probiotic, cream cheese frosting is a budget friendly option we love. It is a bit tangy, because I keep the sweetener low. Up the sweetener until you like the taste — which will make it more stiff, too. Makes about 1-1/2 cups, more than ample to frost an 8" or 9" square cake.
Ingredients
- 1 cup homemade cream cheese *or purchased cream cheese
- 1/2 stick grass-fed butter room temp
- 1 teaspoon vanilla extract
- 3/4 cup Rapadura powdered**, or Sucanat (more to taste, if desired)
- 1/2 cup cocoa powder for chocolate frosting, otherwise omit
Instructions
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Cream together the cheese and butter.
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Add vanilla and 3/4 cup powdered Rapadura.
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Cream until smooth.
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Add more Rapadura to taste.
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Add cocoa powder (for chocolate frosting).
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Cream until smooth.
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Refrigerate until use.
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It may set up in the refrigerator, so you may have to bring it close to room temperature again in order to frost a cake.
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Frost an already cool cake for best results.
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Serve up!
Recipe Notes
*Make your own cream cheese! Learn how in our Fundamentals eCourse.
For a not-so-tangy homemade cream cheese, drip the whey out in the refrigerator.
If you substitute store-bought, pasteurized cream cheese, this frosting is no longer probiotic.
You can also use homemade yogurt cheese, but the frosting will be more tart.
**Put a few cups of Rapadura in the blender and whizz until it is a fine powder. The picture below shows powdered Rapadura (in front) compared to Rapadura as it comes (in back).
Enjoy!
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I have a bowl of kefir cheese in the refrigerator that I need to use. I think I will use it to make this frosting. Thanks for the recipe!
Barbara — How did it turn out? I am curious how “tangy” kefir cheese is in this frosting.
Just copied this one down. Looks like it would be great on brownies, too. I’m also going to see what I think of it before adding cocoa. I may use it for cinnamon rolls!
Thanks, yet again, Wardee!
Michaela — That sounds good! You could think it with some milk and drizzle it all over those rolls. MMM….
Wardee, could this be made with honey instead?
Michele — Yes, BUT. It will be more watery/liquidy.
Im going to try this with stevia glycerite. Generally its great, by itself, in dairy. I ll see if its too thick or otherwise weird without the sugar bulk. Love chocolate ricotta!