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, rich, and melts in your mouth while sturdy enough for piping and designs. It makes enough for 12 cupcakes or the crumb coat of one 8 or 9-inch 2 layer cake.*Note- Refer to the notes below for dairy-free options.
4tablespoon Full-Fat Canned Coconut Milk, Heavy Cream, or Unsweetened Non-Dairy Milk or as needed
Sea Saltoptional, to taste
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 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.
I recommend Thai Kitchen, Sprouts, or Native Forest Brands for the full-fat canned coconut milk because others may lend an aftertaste. If the coconut milk separates, you can scoop out and use the cream. However, you may just need to add a bit more to thin the frosting or supplement with some non-dairy milk from a carton.
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 was 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, 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 cream cheese as in traditional cream cheese frosting to keep a classic buttercream taste.
For dairy-free and vegan, simply use dairy-free butter, Daiya dairy-free cream cheese, and coconut cream 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.
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 Ziplock Bag For PipingIf 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.
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!!!