This Vanilla Keto Buttercream Frosting is a staple recipe to always have on hand. Even though it's not fancy or complicated, it's creamy, smooth, rich, and melts in your mouth while sturdy enough for piping and designs.
This Vanilla Low-Carb Buttercream Frosting Recipe is a must-have recipe to always have on hand!
Whether I'm making Keto Chocolate Cupcakes, Classic Keto Vanilla Cake Or Cupcakes, or Keto Chocolate Chip Cookies, it's the perfect way to top just about anything.
Or, if you prefer, it can be eaten straight from a spoon! It's THAT good!!!
❤️ Why You'll Love This Keto Vanilla Buttercream Frosting Recipe: 1) Super smooth and creamy. 2) NO aftertaste! 3) Rich vanilla taste. 4) Sturdy enough for piping and designs.
Or, if you're looking for more frosting recipes, be sure to check out these keto chocolate buttercream frosting and keto cream cheese frosting recipes!
Ingredients
Here are the easy ingredients you will need:
- Unsalted Real Butter - Preferably grass-fed, be sure it's room temperature.
- Full-Fat Cream Cheese - Do not use a cream cheese spread; the spread will result in runny frosting!
- Keto Powdered Sweetener - Any sugar-free powdered sweetener will work, but I like powdered monk fruit/allulose blend because it dissolves well and has NO aftertaste!
- Pure Vanilla - Try to use pure vanilla and not the imitation variety if possible.
- Heavy Whipping Cream - Makes the keto frosting ultra smooth and creamy. You can substitute it with non-dairy milk or coconut milk if needed.
- Sea Salt - Slightly cuts the sweetness.
💭Tip: Even if you're not dairy-free, I recommend unsweetened non-dairy milk because traditional milk has quite a few carbs.
Frequently asked questions
The cream cheese is required to make the frosting creamy instead of grainy. Even though powdered monk fruit/allulose sweetener dissolves really well, it's still ever-so-slightly grainy in frostings, which cream cheese fixes.
While there is a slight cream cheese taste, there's not as much cream cheese as in traditional cream cheese frosting to keep a classic buttercream taste.
Troubleshooting
The key to this sugar-free vanilla frosting recipe is the butter. It has to be softened to room temperature. Otherwise, the texture will be off.
The frosting won’t hold its shape if the butter is too melted, and you’ll need to start over.
If the butter is too cold, the frosting will be clumpy.
If this happens and the frosting is clumpy, pop the buttercream in the microwave for about 5 seconds. After the butter is slightly heated, it should blend beautifully!
To get the butter at the right temperature, I love this tutorial from Sally’s Baking Addiction on how to soften butter quickly for perfectly softened butter.
Keto sweetener
For the sweetener, I prefer to use powdered monk fruit with allulose (but any keto powdered sweetener can be used). It tastes just like powdered sugar with NO aftertaste and dissolves better than other sugar-free sweeteners.
However, even though we're using powdered monk fruit with allulose, which dissolves extremely well, it can still sometimes leave an ever-so-slightly grainy texture. Because of this, we're adding some cream cheese, which fixes the problem.
For more information on the pros and cons of the different keto sweeteners, you may want to check out this Ultimate Guide To Keto Sweeteners!
*Note- As a special gift to my readers, I've teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
How to use a zip lock bag for piping
If you don't have a fancy icing pastry bag, it's super simple to pipe frosting with a Ziplock or plastic baggie! Here are the easy steps:
- Cut a very small piece off of the bottom corner of a large plastic baggie, then place the piping tip into the cut corner.
- Place the baggie into a cup with the piping tip down.
- Fold the excess baggie over the outside edge of the cup.
- Add frosting.
- Remove the baggie from the cup and push the frosting towards the tip, removing any air.
- While holding the baggie straight up and down, pipe the frosting on the cupcakes - easy peasy!!!
I found this easy tutorial on YouTube on Turning A Plastic Bag Into A Pastry Bag if you're more of a visual learner.
She holds her baggie with her hands while filling it with frosting while I put my bag in a cup. But either way will work!
Substitutions for dairy-free
- For dairy-free and vegan: Simply use dairy-free butter, Daiya dairy-free cream cheese, and canned coconut milk or non-dairy milk. If using Daiya cream cheese, it will have a slightly stronger cream cheese taste and you may need to add a bit more powdered sweetener to thicken.
- Coconut milk: If using coconut milk, I recommend full-fat Thai Kitchen, Sprouts, or Native Forest Brands because others may lend an aftertaste. You can scoop out and use the cream if the coconut milk separates. However, you may need to add a bit more to thin the frosting or supplement with some non-dairy milk from a carton.
Storage
- Make-Ahead: I recommend making the low-carb frosting the same day you frost the cake or cupcakes. However, you can store it tightly covered in the fridge for up to 1 week. Re-beat before using the frosting.
- Storage: After you frost the cake or cupcakes, it can be stored at room temperature for 1 to 2 days or tightly covered in the fridge for up to 1 week.
- Freeze: Place in a freezer-safe baggie, push out the extra air, and freeze for up to 3 months. Thaw overnight in the fridge, then soften to room temperature before using. For already frosted cakes and cupcakes, wrap the sliced cake or cupcakes individually in plastic wrap, then place in a freezer-safe baggie for up to 3 months. Thaw in the fridge before eating.
💭 Top tips
- Softened butter is essential! To get the butter at the right temperature, I love this tutorial from Sally’s Baking Addiction on how to soften butter quickly for perfectly softened butter.
- If the frosting won't come together: If this happens, the butter is still too cold. Pop the frosting in the microwave for just a few seconds (be careful not to melt it!) so the butter will soften enough for the frosting to come together.
- If the frosting is too runny: If the frosting is too runny, it may be that the butter is too soft. This can easily be fixed by adding more powdered sugar.
- For the sweetener, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar with NO aftertaste and dissolves better than any other keto sweetener. However, any keto powdered sweetener can be used.
- The cream cheese is required to make the frosting creamy instead of grainy. Even though powdered monk fruit/allulose sweetener dissolves better than other keto sweeteners, it's still ever-so-slightly grainy in frostings, which cream cheese fixes. While the frosting has a slight cream cheese taste, there's not as much as in traditional cream cheese frosting to keep a classic buttercream taste.
If you’ve tried this Vanilla Keto Buttercream Frosting or any other recipe on the blog, please let me know in the comments below!
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📖 Recipe
Keto Vanilla Buttercream Frosting
Ingredients
- 1 Cup Unsalted Real Butter - room temperature
- 8 oz Block Full-Fat Cream Cheese - not cream cheese spread, softened
- 2 Cups Keto Monk Fruit/Allulose Sweetener - see notes below for substitutions
- 1 tablespoon Pure Vanilla
- 4 Tbsp Heavy Cream - or unsweetened non-dairy milk, as needed
- pinch Sea Salt - optional, to taste
Instructions
- Bring the butter to room temperature and set out the cream cheese to soften, or remove the packaging and soften the cream cheese in the microwave for 5 to 10 seconds. Then, with a handheld or stand mixer fitted with the paddle attachment, beat the butter and cream cheese until creamy - around 2 minutes.
- Add the powdered sweetener, pure vanilla, and heavy cream. Beat on low speed until incorporated - around 30 seconds.
- Increase speed to high and beat 3 full minutes, or until ultra-creamy and smooth. Add additional powdered sweetener if too thin or additional cream if too thick. If frosting is too sweet, add a pinch or two of sea salt.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: YouTube Buttercream Video
- Softened butter is essential! To get the butter at the right temperature, I love this tutorial from Sally’s Baking Addiction on how to soften butter quickly for perfectly softened butter. To soften the cream cheese, you can remove the packaging and pop it in the microwave for 10 seconds or so 👍
- If the frosting won't come together: If this happens, the butter is still too cold. Pop the frosting in the microwave for just a few seconds (be careful not to melt it!) so the butter will soften enough for the frosting to come together.
- If the frosting is too runny: If the frosting is too runny, it may be that the butter is too soft. This can easily be fixed by adding more powdered sugar.
- For the sweetener, I prefer to use powdered monk fruit with allulose. It tastes just like powdered sugar with NO aftertaste and results in a super-smooth texture. However, an erythritol-based powdered sweetener, such as Lakanto or Swerve, can be substituted.
- The cream cheese is required to make the frosting creamy instead of grainy. Even though powdered monk fruit/allulose sweetener dissolves better than other keto sweeteners, it's still ever-so-slightly grainy in frostings, which cream cheese fixes. While the frosting has a slight cream cheese taste, there's not as much cream cheese as in traditional cream cheese frosting to keep a classic buttercream taste.
- If you're new to frosting cakes, be sure to check out my how-to frost a semi-naked cake for beginners tutorial!
- As a special gift to my readers, I've teamed up with Besti Sweeteners to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
-
- Cut a very small piece from the bottom corner of a large plastic baggie, then place the piping tip into the cut corner.
- Place the baggie into a cup with the piping tip down.
- Fold the excess baggie over the outside edge of the cup.
- Add frosting.
- Remove the baggie from the cup and push the frosting towards the tip, removing any air.
- While holding the baggie straight up and down, pipe the frosting on the cupcakes - easy peasy!!!
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Em says
Where is all this fiber coming from? According to my ingredients it would be 0 fiber?
Cassidy Stauffer says
Hi Em! The sugar alcohol from the sweetener is included in the fiber. My nutrition calculator doesn't have a place for sugar alcohol so I have to include it in the fiber to make the net carbs correct. I hope this helps and you enjoy the recipe!
XO,
Cassidy
Kate says
Hello!
Do I also need to bring the cream cheese and heavy cream to room temp? Also, I don’t have much of a sweet tooth… can I reduce the amount of sweetener by half while maintaining the texture?
Thanks!
Cassidy Stauffer says
Hi Kate! I recommend having the cream cheese at room temperature too, otherwise, it may be hard to blend the butter and cream cheese together. However, you can just pop the cream cheese in the microwave for about 10 seconds and that should do the trick.👍 ...I've never tried this recipe with half of the amount of sweetener, so I can't say for sure, but I'd imagine it wouldn't be quite thick enough. You could start with half the amount, omit the heavy cream, then just add more sweetener until it's thick enough. I hope this helps!!
XO,
Cassidy
Frankie Blake says
Hi, will this hold its shape if i pipe it using a star nozzle for 24 hours or more?
Cassidy Stauffer says
Hi Frankie Blake!
It should hold it's shape as long as it's fairly cool. Otherwise, it may start to melt. I recommend storing the frosting tightly covered in the fridge after 24 hours - preferably 12 hours.
Just some helpful tips:
1) If you're frosting the cupcakes in advance, it's hard to tightly cover the cupcakes and store in the fridge without messing up the frosting. So if you place them in the fridge without covering, the cupcakes run the risk of drying out. If it were a cake, the frosting would create enough of a "barrier" to keep it from drying out but cupcakes are a little different.
2) I also don't recommend pre-making the frosting and storing in the fridge until you're ready to frost because it messes up the texture and makes it extremely hard to frost the cupcakes or cake.
I hope this helps and I didn't get too far off the subject, lol!
-Cassidy