- Unsalted Real Butter - Full-Fat Cream Cheese - Keto Powdered Sweetener - Unsweetened Cocoa Powder or Dutch Processed Cocoa Powder - Pure Vanilla - Heavy Cream - Sea Salt
With a handheld or stand mixer fitted with the paddle attachment, beat the butter and cream cheese over medium speed until creamy, about 1 minute.
Add the powdered sweetener, cocoa powder, heavy cream or non-dairy milk, sea salt, and vanilla. Beat on low for 30 seconds, or until incorporated.
Increase speed to high and beat for 3 full minutes. Add additional non-dairy milk or cream, one tablespoon at a time, as needed to thin.
I recommend making the buttercream the same day you frost the cake or cupcakes, but afterward can be stored covered tightly in the refrigerator for up to 1 week.