I have struggled for years to find a cream cheese frosting that I could eat and hold my head up serving to lactose-eaters as well. Carrot cake with cream cheese frosting is my favorite dessert and I’ll often just make the dairy-full version and try not to eat too much. Recently I came across Green Valley Organic‘s Lactose Free Cream Cheese. I buy their yogurt and was super excited (and of course skeptical) when I spotted the cream cheese.
I went home and immediately made carrot cake and whipped up this frosting. I almost cried. My favorite cake recipe finally has a worthy frosting. Note that Green Valley Organics is not vegan! Their products are GMO and antiobotic free and come from real live cows. It is simply lactose free. They are not paying me to advertise:(.
Cream Cheese Frosting
12 oz (1 1/2 cups) Green Valley Organic Cream Cheese, at room temperature
6 oz (3/4 cup) butter (earth balance organic), at room temperature
1 teaspoon vanilla
1/4 cup powdered sugar
Allow the cream cheese and butter come completely room temperature (or I promise you will have lumpy frosting). Beat the cheese and butter until whipped. Add vanilla and beat. Sift powdered sugar into cream cheese mixture and beat just until whipped. Add more sugar if you like it sweeter. Add a couple of drops of warm water if it’s too thick to spread at room temperature.