Ingredients:

  • 8 oz (225 g) Low-Fat Cream Cheese (Neufchâtel), slightly softened
  • 3 cups (360 g) Powdered Sugar (Icing Sugar), thoroughly sifted
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • ½ teaspoon (2.5 ml) Fresh Lemon Juice
  • Pinch Salt
  • 1–2 tablespoons (15–30 ml) Milk (Skim or Low-Fat)

Instructions:

  1. Prep Ingredients: Remove the cream cheese from the fridge 15 minutes before starting. It should be pliable but still cool to the touch. This temperature control is key for a stable low-fat frosting.
  2. Sift the Sugar: Place a fine mesh sieve over a large bowl. Sift the entire measure of powdered (icing) sugar. This prevents lumps and is non-negotiable for a smooth frosting.
  3. Whip the Cheese: Place the slightly softened cream cheese into the bowl of a stand mixer (using the paddle attachment) or a large bowl (if using a hand mixer). Beat on medium speed for 2–3 minutes until smooth and lump-free, scraping down the sides often. This incorporates air and improves texture.
  4. Add Flavour: Stop the mixer and add the vanilla extract, lemon juice, and salt. Mix briefly (30 seconds) until just combined.
  5. Add Sugar Gradually: With the mixer running on the lowest speed, slowly add the sifted powdered sugar, one half-cup at a time. Wait until each addition is just incorporated before adding the next. Do not over-mix once the sugar is fully added.
  6. Check Consistency: Once all the sugar is incorporated, the frosting will be stiff. Add the low-fat milk, 1 tablespoon at a time, mixing on low speed until the frosting reaches a spreadable or pipeable consistency.
  7. Chill (Crucial Step): Scrape the frosting into a clean bowl, cover, and refrigerate for a minimum of 30 minutes. This essential step firms up the low-fat base, ensuring stability for piping and preventing 'slumping'.
  8. Final Whip (Before Use): Just before frosting your cake or cupcakes, remove the chilled mixture and give it a quick 30-second whip on medium-low speed to reactivate the air. Use immediately.