cream cheese frosting
8 ounces cream cheese (softened)
1/2 cup (1 stick) softened butter
2/3 cup erythritol powder (I used Swerve)
1/2 teaspoon vanilla extract (no sugar)
In a medium bowl, cream butter and cream cheese and mix with a mixer until well combined. Add the sweetener and vanilla extract and mix slowly until the sweetener is dissolved without becoming airborne. Add the sweetener and beat on high speed for 2 minutes until fluffy. Use immediately or store in an airtight container in the refrigerator for 1 week or in the freezer for up to 3 months. Then let it come to room temperature before use.