This is a less sweet, creamy and tart cream cheese recipe that you can make with light cream cheese. It is perfect on red velvet cake, carrot cake, zucchini muffins, or as a filling in pastries.
2 (8-ounce) packages light or fat-free cream cheese, unwrapped and placed in bowl to soften at room temperature
• 1 cup confectioners’ sugar, sifted after measuring
• ½ cup of light agave syrup
• 1 tablespoon pure vanilla extract
• Two to four tablespoons of half and half
Once the cream cheese has completely softened place in mixing bowl with paddle attachment and begin to beat on medium. Add the vanilla and lower the speed to add the powdered sugar in three parts so as to mix evenly. Once the sugar is incorporated, drizzle in the syrup which will add a nice sheen to your frosting and make it easier to spread. At this point you can begin to add the tablespoons of half and half one at a time until you have your desired consistency.