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help with lo cal, lo fat cream cheese frosting needed

post #1 of 6
3/21/05 at 7:48am
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I am looking for suggestions on how to improve a cream cheese frosting recipe made with splenda, low fat & fat free cream cheese and low fat cool whip. I used this as the base to frost the cake, then I used low fat & fat free cream cheese mixed with splenda and low fat margarine to decorate. The frosting I decorated with ended up weeping onto the cool whip based frosting after refrigeration all night. Any ideas as to why? I thought maybe the margarine & cool whip combination? The recipe for carrot cake with this combination of icings, cuts the calories down to about 200 total per serving (9 x 13 cake cut into 15 servings) and would be suitable for a diabetic. If I can tweak it to look nice, it would be great! Thanks!
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post #2 of 6
8/19/05 at 10:40am
OPBBTL (Old Post Brought Back To Life)

Anybody out there with any ideas or recipes? icon_wink.gif
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post #3 of 6
8/19/05 at 10:53am
I think that the moisture and the whipped cream probably did it. Whipped cream automatically breaks down, especially pre-prepared. It turns into a soupy mess. I have seen a cream cheese flavoring, maybe just the whipped topping and the cream cheese flavoring together? or Margarine, lite cream cheese and Splenda to sweeten?
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post #4 of 6
8/19/05 at 12:20pm
Most likely it was because you used margarine and not butter....margarine has a VERY high water content. I would try the recipe again using just regular butter & see how it turns out - doesn't exactly fit the lo cal/lo fat profile you're wanting, but if you use margarine, the water in it will eventually start to "come out" or "weep" & I don't think it can be avoided. I once used margarine to make a bc when I didn't have butter and the same thing happened. I had a wet, loosely frosted cake by the next morning....YUCK!! lol icon_razz.gif

PS - this "weeping" thing will be even worse if you use "Lite" margarine or no-fat margarine....they contain even MORE water. HTH icon_smile.gif
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post #5 of 6
10/4/05 at 3:42am
If you are going to use butter....the real thing is healthier than margarine. Plus it tastes sooo much better! icon_wink.gif And use the unsweetened butter. Landolakes is the only thing I use when I bake. For everyday, I use the store brand butter. As long as your other ingredients are low fat...then you are helping somewhat! Also, fat free whip cream tastes just as good as the Lite.
I wouldn't use fat free cream cheese though...I always use the 1/3 less fat..probably the same as you did.
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post #6 of 6
10/6/05 at 8:30am
low-fat products are made that way by replacing the fat with water and starch thickeners. a high water content is not the friend of icing that stays put on a cake. cream cheese of any kind makes for a soft icing even with the structural support of sugar, and cool whip is a very wet product with a un-stable air matrix that collapses very easily. low-fat margarine is very watery and waxy and loses its fat emulsification easily, hence your weepy frosting.

i think that if you're committed to decorating with whipped cream cheese frosting made with splenda (which adds no structural support), i would try omitting the margarine. the decorations may not be "buttery" tasting, but they may stand up better. you may also want to try using full-fat cream cheese just for the decorating icing, which may be firmer than a low-fat variety. vanilla and cinnamon and perhaps an artifical butter flavouring added to this icing will make it seem less like "straight cream cheese".
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