Keto Cream Cheese Frosting

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup powdered erythritol (I used Swerve)
• 1/2 teaspoon vanilla extract (no sugar added)
• pinch of salt

Directions

1. In stand mixer with the paddle attachment, cream the butter and cream cheese together until fully combined.
2. Add the sweetener, vanilla extract and salt and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air. 
3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy. 
4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.

Source
https://www.ibreatheimhungry.com/keto-cream-cheese-frosting-low-carb/