Low Carb Whipped Chocolate Cream - Cream Cheese Frosting 

PRINT

Ingredients

• 3 Tablespoons unsweetened cocoa powder
• 1 1/2 cups heavy whipping cream or heavy cream cold
• 1 8 ounce package cream cheese, cold (I only use Philadelphia Cream Cheese for this recipe)
• 1 cup Swerve confectioners or 3/4 cup if you prefer it less sweet
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, stir together the cocoa powder with a couple spoonfuls of the cream until it forms a creamy paste. Put the rest of the cream in the refrigerator to stay cold while you move on to the next step.
2. Add the cold cream cheese to the bowl with the cocoa paste and beat it with an electric mixer to soften it up and to begin to incorporate it with the cocoa, about 30 seconds. Add the sugar, salt and vanilla and continue beating until fully combined. Check a small bit between your fingers to insure sugar crystals have "melted" into the mixture so there is no grittiness. (Update 9-9-18: Don't over beat at this step. Just mix until fully combined. If you over beat, the mixture will become too loose. Don't worry about checking for grittiness. When you add the cream, the sugar crystals will dissolve.)
3. Slowly drizzle the cream down the side of the bowl while continuing to beat the mixture. This will help reduce splashing. Beat until the mixture is fully combined and has formed stiff peaks.
4. Use immediately for frosting, piping or filling. Store leftovers and whatever you've frosted or filled in the refrigerator.