Ultra silky and totally delicious, this cream cheese keto buttercream frosting is bound to take your low carb cakes (and cupcakes!) to the next level.
Keto Buttercream Frosting
Full disclosure, I wasn’t a buttercream person. More like remove-the-frosting-from-the-cake sort of peeps!
That is until last week, when I discovered this frosting (a tip from a friend, tyvm). And no, I didn’t discover black thread, but I did take the time to choose the ingredients wisely and give real buttercream a try.
The ratios are fairly standard. With fairly equal amounts of butter and cream cheese going in. Sweetened to taste and, of course, a dash of great vanilla is a must.
The trick, it seems, is simply to procure the right ingredients. Check them out. Quite simple, but totally obvious when you think about it. Plus, this cream cheese variant is much less finicky than the all-butter and eggs version.
The Butter 🌾🐄
You are eating the butter raw, so going organic and grass-fed really is a must here. Because, aside from the taste being 1,34049 times better, grass-fed butter has a completely different nutritional profile to regular butter.
It is loaded with Vitamin-K2 (which de-calcifies your arteries), anti-inflammatory fatty acid called butyrate, among many other perks.
So if you have to choose just one product to splurge on, this is it!
The Cream Cheese
Again, procuring an organic or artisanal cream cheese is more ideal than your regular variety (i.e. Philadelphia). But not completely necessary taste wise.
During our trial runs we tried the buttercream with organic and Philadelphia (supermarket ran out of organic), and the difference was not as pronounced as with the butter. So take your pick.
You can pretty much use whatever sweetener floats your boat. But it must be powdered. Xylitol (non-corn though to avoid tummy troubles!) and allulose are my top choice (no aftertaste!), and Lakanto (slight cooling, but barely any aftertaste!).
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
I’m a huge fan of Nielsen-Massey’s Madagascar vanilla for this frosting. And for pretty much every baked good, it’s seriously the best stuff.
Now all you need is the keto carrot cake!
(The Silkiest!) Keto Buttercream Frosting
- Add the butter and cream cheese to a large bowl. Beat the mixture with an electric mixer until evenly combined, about 2 minutes.
- Add the salt and sweetener, one tablespoon at a time, and continue to beat until pale and fluffy (8-10 minutes). Feel free to scrape the bowl as needed, and adjust sweetness to taste. Add vanilla extract and beat until fully incorporated.
- If making a chocolate version, sift the cocoa in one tablespoon at a time and beat until fully incorporated.
- One batch of frosting is enough for roughly 12 cupcakes.