Cream Cheese Buttercream Frosting From Scratch โ˜๏ธ gluten free & keto

Keto Buttercream Frosting From Scratch ?
Keto Buttercream Frosting From Scratch โ˜๏ธ

Cane & Keto Buttercream Frosting โ˜๏ธ

i.e two ways โœŒ๐Ÿฟ

Full disclosure, we aren’t weren’t buttercream people. More like remove-the-frosting-from-the-cake sort of peeps.

That is until last week, when we discovered this frosting (a tip from a friend, tyvm). And no, we didn’t discover black thread, but we did take the time to choose the ingredients wisely and give real buttercream a try.

We went old school. And booooy where we surprised. As in lick-the-whole-bowl-after-frosting surprised.ย ๐Ÿ‘…

So we made it twice, with cane and stevia (keto).

The ratios are fairly standard. With fairly equal amounts of butter, cream cheese and sugar going in. 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 Butterย ๐ŸŒพ๐Ÿ„

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 Cheeseย ๐Ÿง€

Again, procuring an organic or artisanal cream cheese is more ideal than your regular variety (i.e. Philadelphia). But not completely necessary.

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.

The Sweetener ๐Ÿฏ

We had a few trial runs here, and more losses than successes. So right off the bat let’s just say that you really do want powdered sugar here, be it cane sugar, stevia or erythritol.

For some inexplicable reason, neither honey nor maple syrup the job done right. And don’t even get us started on liquid stevia of any form…

The good news? Both evaporated cane juice or cane sugar (ground into powder) and powdered Pyureย or Swerve work great. Score. And you can always grab a bag of Powdered Swerve (i.e. confectioner’s).

So, whether you’re doing the cane sugar or the keto version, forget your store-bought powdered sugar. Get your blender out, make sure it’s dry, and process evaporated cane juiceย or Pyure until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Feel free to read up on our picks for the 10 best low-carb natural sweeteners.

The Vanilla

We are huge fans ofย 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 gluten free carrot cake. Or how about some suuuper tender and moist keto pumpkin spice cupcakes?

Keto Buttercream Frosting From Scratch โ˜๏ธ
Keto Buttercream Frosting From Scratch โ˜๏ธ
Keto Buttercream Frosting From Scratch โ˜๏ธ
Keto Buttercream Frosting From Scratch โ˜๏ธ
Keto Buttercream Frosting From Scratch ?

Keto Buttercream Frosting From Scratch โ˜๏ธ

Course: Dessert
Cuisine: Gluten Free
Prep Time: 15 minutes
Servings: 12 servings
Calories: 202 kcal

A lick-straight-from-the-bowl keto buttercream frosting. 

Print

Ingredients

Instructions

  1. Add the butter, cream cheese, and vanilla extract to a bowl. Cream the mixture with an electric mixer until evenly combined and super smooth. Start by adding just two tablespoons of Pyure, adding more if necessary to taste. Cover and refrigerate until needed.

Recipe Notes

*Or powdered Pyure. Though note that we find Pyure to be quite sweet (despite it technically being just twice as sweet as sugar). So ground it up in your blender or food processor, and add it little by little to taste!

Nutrition Facts
Keto Buttercream Frosting From Scratch โ˜๏ธ
Amount Per Serving (38 g)
Calories 202 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 61mg 20%
Sodium 195mg 8%
Potassium 30mg 1%
Protein 1g 2%
Vitamin A 14.5%
Calcium 2.3%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.
Keto Buttercream Frosting From Scratch ?

Cane Buttercream Frosting From Scratch โ˜๏ธ

Course: Dessert
Cuisine: Gluten Free
Prep Time: 15 minutes
Servings: 12 servings
Calories: 271 kcal

A lick-straight-from-the-bowl buttercream frosting. 

Print

Ingredients

Instructions

  1. Add the butter, cream cheese, powdered cane juice and vanilla extract to a bowl. Cream the mixture with an electric mixer until evenly combined and super smooth. Cover and refrigerate until needed.

Recipe Notes

Get your blender out, make sure it's dry, and process evaporated cane juiceย until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Nutrition Facts
Cane Buttercream Frosting From Scratch โ˜๏ธ
Amount Per Serving (38 g)
Calories 271 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 61mg 20%
Sodium 195mg 8%
Potassium 37mg 1%
Total Carbohydrates 21g 7%
Sugars 21g
Protein 1g 2%
Vitamin A 14.5%
Calcium 2.3%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

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29 comments

    • Paola van der Hulst says:

      If it turned out grainy it either means you didn’t use a powdered sweetener, or your butter/creamcheese were cold and they didn’t whip smooth ๐Ÿ˜‰ xo!

  1. Karen Barnhart says:

    Is one recipe enough for a three layer carrot cake? I want plenty of frosting for a special cake.

  2. Karen Barnhart says:

    Is one recipe of the frosting enough for a three layer carrot cake? I want plenty of frostin for a special cake.

  3. Sybil says:

    Hi! I love all of your recipes! I know this is silly but I just noticed that I can switch to US Cups for the amounts. However, when I am switched and hit print, it converts back to metric and only allows me to print metric. I don’t know if this is a glitch or if I’m doing something wrong. Appreciate your help! ๐Ÿ™‚

    • Paola says:

      Thanks for the heads up Sybil- I’ve added it to our ‘user-friendly requests’ for the site ๐Ÿ˜‰ xo!!

  4. janet says:

    How many fat bombs does this make and how do I measure each fat bomb? teaspoon? tablespoon? Not sure.. I made the mix but dont want to overeat it .. On Keto

  5. Leslie Hoppner says:

    It does not say whether u you use salted or unsalted butter. Can you please tell me before I make this and the fat bombs please?

  6. Meagan says:

    mine turned out a bit “melted”. I let it harden in the fridge and tried to pipe but it turned liquid very quickly and I was not able to get nice stiff peaks. what should I do different, more powder stevia?, I followed the recipe exactly.

    • Paola says:

      Hi Meagan! In all honesty I’m not sure why your frosting would come out runny… unless you added any liquids? Butter and cream cheese would go back to completely solid in the fridge, so it’s actually impossible chemistry wise if you used butter, cream cheese and powdered sweetener to get a runny frosting? I need more details to pinpoint what happened xo!

      • Susan says:

        I am currently in the UK, and found that there are two different types of cream cheese- Philadelphia and the store brands. I made the mistake of buying the store brand and my recipe came out way too liquidy. It wouldn’t harden in the fridge, either. So now, I only use Philadelphia cream cheese in recipes where a major part of the texture is the cream cheese. I wonder if Megan’s problem had to do with the type of cream cheese she used? I haven’t tried this recipe yet (am about to embark), so I am not rating the recipe. But I will come back to leave a review! I’m adding the lemon zest because I am using it for the gingerbread cupcake recipe.

        • Susan says:

          Ok- made it and here’s my review! It was simply delicious! I added the zest of one lemon and it was outstanding. I’ll use this recipe again as a base for all kinds of flavors!! Thanks!!

  7. Linda says:

    I have made buttercream frosting for nearly 50 years and my mother made it for longer than that. When I went Keto about 7 years ago I began making it with Stevia. It was good, but when I tried Pyure it was fantastic!!! I can eat it by the spoonful!!! And without a cake under it!!! LOL! Have been making cream cheese frosting all these years, too, but the discovery of Pyure was the trick for me!

    • Paola says:

      LOL that’s so awesome Linda! I’m so happy you enjoyed it! ps. check out the buttercream fat bombs…! ๐Ÿ˜‰ xo!

  8. Natalie A Nelson says:

    Hello,
    My mother-in-law found your recipe and would like me to make it for her for her BIRTHDAY! She is a very KETO friendly person looking forward to your cupcakes VERY! I was looking at your recipe and several of your ingredients are in grams…. I have tried using the conversion charts, but have found that type of ingredients also makes a difference in the amount of grams…do you happen to have a recipe with the grams converted to cups or tablespoons/teaspoons? Or maybe a way to make it easier for me to convert?

    Thanks so much,

    • Paola says:

      Hi Natalie! Thank you for your message! You can go ahead and click on US Customary at the bottom of the ingredient list (in all recipes!) and it will give you a conversion to cups! ๐Ÿ˜‰

      xo! Paola

    • Paola says:

      Thank you Anna! It’s most definitely one of our favorite things to have around ๐Ÿ˜‰

      Thanks for reporting back! xo!

  9. Claire says:

    I’m surprised this has no ratings already as I’ve seen several people say how good it is! I’ve made it three times already, a true gem!

    • Gnom-Gnom says:

      Hahaha thank you Claire! Yes, we’ve had a few people in social media tell us how yummy it is! Glad you love it! ?

  10. Wendy says:

    Quick question….Have you made a dairy free version? I can handle the butter but the cream cheese is a no go. Would you happen to have a substitute handy? I’m kinda new to this and husbands birthday is this month……sigh…

    • Gnom-Gnom says:

      Hi Wendy! We have not tried a keto version without cream cheese. However, traditional buttercream is without cream cheese. Some variations have egg yolks, others are just just the butter (+ a touch of milk) with the powdered sugar and vanilla.

      If you decide to go ahead and try do report back! And happy bday to your hubby! x

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