Keto Buttercream Icing Recipes

KETO BUTTERCREAM ICING

Steps:

• Place the butter into a large mixing bowl and whip using the whisk attachment on your hand mixer on medium-high speed for 2 minutes.
• Slowly add the powdered sweetener, a tablespoon at a time, completely mix in before adding the next spoonful to prevent coating your kitchen in sweetener dust.
• Once all the sweetener is mixed in, add the vanilla and the heavy cream, if using. The cream will soften the buttercream, and might not be needed depending on the temperature of where you are.
• Continue whipping the buttercream until it is pale and fluffy. To check for the ideal piping consistency, take a spoonful of frosting and shake it back into the bowl. It should shake off the spoon in 2-3 firm shakes.
• Using your frosting for icing cakes, cupcakes, or just eating by the spoonful.

THE BEST KETO CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In a medium sized bowl, beat butter until light and fluffy using an electric mixer (about 2-3 minutes).
• Add in remaining ingredients and continue to whip until creamy and smooth.

KETO FROSTING {3 FLAVORS}

Steps:

• In a large mixing bowl, beat your powdered sugar and butter until combined, and smooth. Add in your vanilla extract.
• Add your flavor ingredients and continue beating until the desired texture is received. For a thinner texture, add more milk.

KETO CHOCOLATE BUTTERCREAM FROSTING RECIPE

Steps:

• Make sure the cream cheese and heavy cream are cold, straight out of the fridge.
• Add the cream cheese to a large bowl and cream until soft with either a hand mixer or stand mixer.
• Add the butter and cream together.
• Add the erythritol, stevia, vanilla and cocoa powder. Mix well until the entire frosting is brown.
• Add in the heavy cream, a little at a time to avoid splashing all over the place, and continue mixing for another 2-3 minutes until the chocolate frosting has considerably thickened.

KETO STRAWBERRY BUTTERCREAM FROSTING

Steps:

• Puree the strawberries in a food processor. Then, bring the strawberry puree to a boil in a saucepan. Reduce the heat and simmer for 15 minutes or until reduced by half. Start stirring regularly half way through cooking so the mixture does not stick to the bottom of the pan.
• Once reduced, remove from the heat. Add xanthan gum to thicken further and whisk to combine. Let cool to room temperature.
• In a mixing bow, blend the room temperature butter and cream cheese until combined.
• Then, add the powdered sweetener bit by bit and blend until fully combined.
• Last, add in 1/4 cup or 80g of the cooled strawberry puree and blend.
• Use straight away or cool in the fridge until suitable for piping onto cupcakes or frosting cakes