Skinny Vanilla Cream Cheese Frosting

This vanilla cream cheese frosting blends fat-free cream cheese with light margarine and fat-free sour cream. Confectioners’ sugar supplies sweetness, while cornstarch helps support the texture. The recipe makes 16 servings and can be used when you want a tangy, vanilla-forward topping.

Ingredients

• 1 (8-ounce) package fat-free cream cheese
• 4 tablespoons (1/2 stick) light margarine
• 2 tablespoons fat-free sour cream
• 2 teaspoons pure vanilla extract
• 1 tablespoon cornstarch
• 1 cup confectioners’ sugar

Instructions

1. Place the fat-free cream cheese, light margarine, and fat-free sour cream in a large mixing bowl.
2. Beat until the mixture is smooth and the ingredients are evenly combined. Pause to scrape the sides and bottom of the bowl as needed.
3. Add the vanilla extract and cornstarch, then mix again until no dry streaks remain.
4. Add the confectioners’ sugar gradually, beating between additions. Continue until the frosting is smooth and evenly sweetened.
5. Divide or use the frosting as 16 servings.

Tips for Better Consistency

Starting with ingredients that are soft enough to blend helps prevent small lumps of cream cheese or margarine. Add the confectioners’ sugar in stages rather than all at once; this makes it easier to incorporate and reduces the amount that escapes the bowl. Scraping the bowl between additions also helps create a consistent texture.

This is a lighter frosting made with fat-free and light products, so its texture may differ from a traditional butter-and-full-fat-cream-cheese frosting. Apply it only after baked goods have cooled completely. A warm cake or cupcake can soften the frosting and make it slide.

Storage and Nutrition Note

Because the frosting contains cream cheese and sour cream, keep it refrigerated in a covered container and refrigerate frosted items as well. The original post included nutrition figures that have not been verified against the listed ingredients and brands, so they should not be republished as current values. Recalculate the complete recipe with your exact products and divide it into 16 equal servings if nutrition or WW points are important.