1 small carton of heavy whipping cream
8 ounces cream cheese at room temperature
1 Tbls. vanilla
1/3 cup honey or 1/3 cup Xylitol
For Chocolate Frosting add in:
5 squares of baker's Unsweetened Chocolate
Pinch of salt
Directions:
In a medium sized bowl or mixer, whip cream until soft peaks form. In a separate bowl, beat cream cheese, vanilla, salt and honey/Stevia until smooth. Melt Chocolate in a boiler or microwave oven. Add to cream cheese mixture. Fold cream cheese mixture into whipped cream. Taste before you use it so you can adjust the sweetness if you need to.
*Note: this tasted really off to me at first. It had that tangy after taste from the cream cheese and I thought I had failed at making the frosting. But, I iced my cake and let it sit in the fridge UNcovered for an hour until the cake had become cool and the frosting had solidified a little and I could hardly taste the cream cheese. It tasted just like chocolate frosting. So don't worry if you think it tastes weird at first. The cooling in the fridge somehow magically did something to make it taste like chocolate frosting.
To make this into Vanilla Frosting, leave out the bakers chocolate squares.
