(The Silkiest!) Buttercream Frosting ☁️ gluten free & keto

Keto Buttercream Frosting

The Silkiest!

Full disclosure, I wasn’t a buttercream person. More like remove-the-frosting-from-the-cake sort of peeps!

That is until last week, when I discovered this frosting (a tip from a friend, tyvm). And no, I didn’t discover black thread, but I did take the time to choose the ingredients wisely and give real buttercream a try.

The ratios are fairly standard. With fairly equal amounts of butter and cream cheese going in. Sweetened to taste and, of course, a dash of great vanilla is a must.

The trick, it seems, is simply to procure the right ingredients. Check them out. Quite simple, but totally obvious when you think about it. Plus, this cream cheese variant is much less finicky than the all-butter and eggs version.

Closeup chocolate buttercream frosting piped as flowers

The Butter ??

You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.

It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks.

So if you have to choose just one product to splurge on, this is it!

The Cream Cheese

Again, procuring an organic or artisanal cream cheese is more ideal than your regular variety (i.e. Philadelphia). But not completely necessary taste wise.

During our trial runs we tried the buttercream with organic and Philadelphia (supermarket ran out of organic), and the difference was not as pronounced as with the butter. So take your pick.

The Sweetener

You can pretty much use whatever sweetener floats your boat. But it must be powdered. Xylitol (non-corn though to avoid tummy troubles!) and allulose are my top choice (no aftertaste!), and Lakanto (slight cooling, but barely any aftertaste!).

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Powdered Lakanto (just keep in mind its twice as sweet…. or even go for pure monkfruit extract (love Lakanto’s!) or stevia!

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! ?

The Vanilla

I’m a huge fan of Nielsen-Massey’s Madagascar vanilla for this frosting. And for pretty much every baked good, it’s seriously the best stuff.

Now all you need is the keto carrot cake!

Keto Buttercream Frosting From Scratch ☁️
Paleo & keto carrot cake cupcakes with cream cheese buttercream frosting
Halved keto banan cupcake with crumbs on the liner

NGREDIENTS

  • 140 g unsalted grass-fed butter at room temperature
  • 140 g cream cheese at room temperature
  • pinch kosher salt
  • 1/4-1/2 cup powdered erythritol allulose or xylitol, to taste*
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons cocoa powder *for chocolate version

NSTRUCTIONS

  1. Add the butter and cream cheese to a large bowl. Beat the mixture with an electric mixer until evenly combined, about 2 minutes. 
  2. Add the salt and sweetener, one tablespoon at a time, and continue to beat until pale and fluffy (8-10 minutes). Feel free to scrape the bowl as needed, and adjust sweetness to taste. Add vanilla extract and beat until fully incorporated.
  3. If making a chocolate version, sift the cocoa in one tablespoon at a time and beat until fully incorporated.
  4. One batch of frosting is enough for roughly 12 cupcakes.

RECIPE NOTES

You can pretty much use whatever sweetener floats your boat. But it must be powdered. Xylitol (non-corn though to avoid tummy troubles!) and allulose are my top choice (no aftertaste!), and Lakanto (slight cooling, but barely any aftertaste!).

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Powdered Lakanto (just keep in mind its twice as sweet…. or even go for pure monkfruit extract (love Lakanto’s!) or stevia!

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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