Ingredients:
- 1 cup unsalted butter, softened
- 2 cups powdered erythritol or your preferred keto-friendly sweetener
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or coconut cream
- Pinch of salt (if using unsalted butter)
Instructions:
- Cream the Butter:
- In a large bowl, beat the softened butter with a hand mixer or stand mixer until creamy and smooth.
- Add Sweetener:
- Gradually add the powdered erythritol, one cup at a time, while continuing to beat the mixture. Scrape down the sides of the bowl as needed.
- Incorporate Vanilla Extract:
- Add the vanilla extract to the butter and sweetener mixture. Continue to beat until well combined.
- Adjust Consistency:
- If the frosting is too thick, add 2-3 tablespoons of heavy cream or coconut cream, one tablespoon at a time, until you reach your desired consistency. Beat well after each addition.
- Add a Pinch of Salt (Optional):
- If you are using unsalted butter, add a pinch of salt to enhance the flavor. Adjust to taste.
- Beat Until Silky:
- Continue beating the frosting on medium-high speed for 3-5 minutes until it becomes light, fluffy, and silky.
- Taste and Adjust:
- Taste the frosting and adjust the sweetness or vanilla flavor if needed.
- Use or Store:
- Use the keto buttercream frosting immediately to frost your low-carb cakes, cupcakes, or cookies. Alternatively, store it in an airtight container in the refrigerator for up to a week.