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:

  1. Cream the Butter:
    • In a large bowl, beat the softened butter with a hand mixer or stand mixer until creamy and smooth.
  2. 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.
  3. Incorporate Vanilla Extract:
    • Add the vanilla extract to the butter and sweetener mixture. Continue to beat until well combined.
  4. 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.
  5. Add a Pinch of Salt (Optional):
    • If you are using unsalted butter, add a pinch of salt to enhance the flavor. Adjust to taste.
  6. Beat Until Silky:
    • Continue beating the frosting on medium-high speed for 3-5 minutes until it becomes light, fluffy, and silky.
  7. Taste and Adjust:
    • Taste the frosting and adjust the sweetness or vanilla flavor if needed.
  8. 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.