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Pink Velvet Cake Topper
Anne Newgent

Pink Velvet Cake Topper

A vibrant, protein-rich topping that enhances desserts with a smooth, velvety consistency and a perfect balance of tang and sweetness, making it an excellent choice for busy professionals seeking nutritious indulgence.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • Full-Fat Cream Cheese (8 oz) - softened
  • Plain Greek Yogurt (1/2 cup)
  • Powdered Erythritol or Monk Fruit Sweetener (1/2 cup)
  • Vanilla Extract (1 teaspoon)
  • Beetroot Powder (1-2 teaspoons)
  • Pinch of Sea Salt

Method
 

  1. Ensure your cream cheese is at room temperature.
  2. Whip the cream cheese until light and fluffy.
  3. Gradually add the sweetener and vanilla, mixing until fully incorporated.
  4. Add Greek yogurt and a pinch of sea salt, mixing until just combined.
  5. Incorporate beetroot powder and mix until evenly distributed.
  6. Whip the mixture at medium-high speed until light and airy.
  7. Chill for at least 30 minutes before serving.

Notes

Ensure cream cheese is fully softened for best texture.
Adjust sweetener to taste.
Chill for optimal texture and flavor melding.