Creamy Cream Cheese Frosting

"I'm so glad that everyone enjoyed my Gluten Free Cinnamon Bun Muffin recipe! I've received many reports that people are making them for Christmas morning. Here's the Creamy Cream Cheese Frosting to go along with buns. http://www.elanaspantry.com/creamy-cream-cheese-frosting/"
 
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photo by Elanas Pantry photo by Elanas Pantry
photo by Elanas Pantry
Ready In:
5mins
Ingredients:
3
Yields:
1 batch
Serves:
4-6
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ingredients

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directions

  • 1. To make frosting combine cream cheese and agave in a medium bowl until well blended.
  • 2. Whip in heavy cream until frosting is nice and thick.
  • 3. Spread over Cinnamon Bun Muffins.
  • 4. Serve.

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Reviews

  1. Just made a double batch of this to go on top of pumpkin bars. I substituted the heavy cream with 2% milk, but still good! This frosting is DELICOUS. The agave instead of butter and powdered sugar really lets the cream cheese flavor shine through. I used Trader Joe's Raw Agave, if that makes any difference.
     
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Tweaks

  1. Whip in the cream one tablespoon at a time. Stop adding cream at desired texture. If you add the cream all at once and it ends up watery, as mine did, simply add cornstarch in one tablespoon increments and whip each time until desired thickness is achieved. Still tastes excellent
     
  2. Just made a double batch of this to go on top of pumpkin bars. I substituted the heavy cream with 2% milk, but still good! This frosting is DELICOUS. The agave instead of butter and powdered sugar really lets the cream cheese flavor shine through. I used Trader Joe's Raw Agave, if that makes any difference.
     

RECIPE SUBMITTED BY

<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
 
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