Whole New Mom - https://wholenewmom.com
Sugar-free Buttercream Frosting
Servings: 24
This sugar-free vanilla buttercream frosting is creamy, smooth, and easy to pipe. Unlike many keto frostings, this one isn’t gritty or overly buttery and works beautifully on cupcakes, cakes, and other low-carb desserts.
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Ingredients
- 1 1/2 cups butter
- 3/4 cup powdered allulose
- 1/4 - 1/3 cup powdered erythritol monk fruit blend
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon heavy cream or coconut cream (optional for texture)
Instructions
- Place the softened butter in a large mixing bowl.
- Beat with a hand mixer or stand mixer until smooth and creamy.
- Add the powdered sweetener gradually, mixing on low speed until incorporated.
- Add the vanilla extract and salt. Beat on medium-high speed until light and fluffy, about 3 to 5 minutes.
- If needed, add cream, coconut cream, or milk 1 teaspoon at a time to get desired consistency.
- Use immediately to frost cupcakes, cakes, cookies, and other desserts.
- For firmer piping, chill the frosting briefly before using.
Notes
- Frosting thickens slightly when chilled. For firmer piping, refrigerate briefly before using.
- If using only allulose, frosting may be softer at room temperature.
- A blend of powdered sweeteners yields the smoothest texture.
- Use softened butter for the smoothest frosting. European-style butter creates an extra rich and creamy texture.
- Add a bit of heavy cream or coconut cream to adjust consistency for spreading or piping.
- Makes enough frosting for approximately 24 cupcakes with a moderate swirl, one 9-inch layer cake, or a 9x13 cake.