- Cream Cheese - Salted Or Unsalted Butter - Powdered Monk Fruit/Allulose Sweetener - Pure Vanilla - Sea Salt - Unsweetened Non-Dairy Milk Or Heavy Cream
In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy, using either a handheld mixer or stand mixer fitted with a paddle or whisk attachment.
Add the powdered sweetener, pure vanilla, and sea salt (if using). Beat on low for 30 seconds, or until well combined. Then, add in the non-dairy milk or heavy cream, one tablespoon at a time.
Beat on high until the frosting is smooth and creamy, around 2 minutes. If you want your frosting a little thicker, add an extra ¼ cup of powdered sweetener.
Frosting can be stored in the refrigerator, tightly covered, for 5 days. Then, allow it to come to room temperature before using.