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. It makes enough for a 2 layer 8-inch cake or 24 cupcakes.
Keto Buttercream Frosting
This Vanilla Keto Buttercream Frosting recipe is a must-have recipe to always have on hand! Whether I’m making Keto Chocolate Cake Or 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 off of a spoon! Yeah, it’s THAT good!!!
It’s thick, rich, and ultra creamy yet still sturdy enough to pipe and make designs.
The key to this Keto Buttercream Frosting recipe is the butter. I prefer to use grass-fed butter because it tastes so much better than regular butter. It’s also way healthier! It has vitamin K-2 (which is good for your arteries!), good fats, and anti-inflammatory properties. If you are dairy free, you can use non-dairy butter. Just be sure the butter has a good taste because it will come through in the frosting.
Another key part of the butter is the temperature. If the butter is too hot or cold it will not turn out. The frosting won’t hold it’s 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, just pop the buttercream in the microwave about 5 seconds. After the butter is slightly heated, it should blend beautifully! To get the butter the right temperature, I love this tutorial from Sally’s Baking Addiction on how to soften butter quickly for perfectly softened butter.
COCONUT CREAM, HEAVY CREAM, OR MILK
Adding heaving cream will make the frosting ultra smooth and creamy. If you are dairy free or vegan, coconut cream will work just as good. Milk or non-dairy milk will work, but it won’t be quite as creamy and silky smooth.
How To Use A Ziplock 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 with frosting while I put my bag in a cup. But either way will work!
Vanilla Keto Buttercream Frosting
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- 1 Cup Unsalted Grass-Fed Butter or Non-Dairy Butter room temperature
- 4 1/2 Cups Powdered Swerve or Lakanto Sweetener (or powdered sugar of choice), or as needed
- 1 Tbsp Pure Vanilla
- 4 Tbsp Coconut Cream*, Heavy Cream, or Milk (can use non-dairy) or as needed
- Sea Salt optional, to taste
- With a hand held or stand mixer fitted with the paddle attachment, beat the butter until creamy - around 2 minutes.
- Add the swerve sweetener, pure vanilla, and 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.
- I recommend making the buttercream the same day you frost the cake or cupcakes, but afterward can be stored tightly covered in the fridge for up to 1 week.
Nutritional information is approximate and may vary.
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