– Unsalted Real Butter – Block of Cream Cheese – Keto Powdered Sweetener – Unsweetened Cocoa Powder or Dutch Processed Cocoa Powder – Heavy Cream – Sea Salt – Pure Vanilla
With a handheld or stand mixer fitted with the paddle attachment, beat the butter and cream cheese over medium speed until creamy.
Add the powdered sweetener, cocoa powder, cream or non-dairy milk, sea salt, and vanilla. Beat on low for 30 seconds, or until incorporated.
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.