Creamy Keto Buttercream Frosting
Life is so much better with frosting!
Grab a spoon and dig into this glorious buttercream frosting that’s also KETO! Yep, you read that right! You can have keto frosting as an occasional treat to satisfy sweet cravings when doing some low-carb baking. The secret is using a keto-friendly powdered sweetener such as Swerve confectioners.
It does such a great job at making frosting! The taste and texture is beautiful and so much like traditional sugar in my opinion. Plus, you just need a few ingredients and a few minutes to whip up a batch of homemade creamy buttery frosting!
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Hip Tips:
- Use this recipe idea to frost a yummy keto cake or cupcakes. What a great idea for birthdays and special occasions to enjoy cake guilt-free!
- Add a few drops of food coloring as desired for decoration. You can also add skip the vanilla and add other extracts to flavor your frosting as desired depending on which type of cake you’re baking.
- Make a yummy chocolate frosting instead! Add a 1/4 cup of unsweetened cocoa powder to this recipe to make a delicious chocolate frosting.
Keto Buttercream Frosting
yield: 12 SERVINGS
prep time: 5 MINUTES
total time: 5 MINUTES
Creamy sweet frosting using just a few low-carb ingredients. Perfect to frost a cake or cupcakes!
Ingredients
For vanilla frosting:
- 1 cup butter, softened
- 1 cup swerve sweetener, confectioners
- 1 teaspoon vanilla extract
- 2 teaspoons heavy whipping cream
For chocolate frosting:
- 1/4 cup unsweetened cocoa powder
Directions
1
For the vanilla frosting: Combine butter, Swerve confectioners, vanilla, and whipping cream into a mixing bowl. Use a hand mixer to beat ingredients for a minute into creamy frosting.
For the chocolate frosting: Add in the cocoa powder, and it mix it all together until creamy and combined.
2
Use frosting as desired to frost cake or cupcakes. It can be placed in a pastry bag to pipe using pastry tips as well.
Nutritional Information
Yield: 2 cups, Serving Size: 8 teaspoons
Amount Per Serving:
Calories: 140, Total Carbohydrates: 4g, Fiber: 0g, Sugar Alcohols: 4g, Net Carbohydrates: 0g, Total Fat: 16g, Protein: 0g
Note, the nutritional information above is for the vanilla buttercream frosting.
Frosting is my favorite!
Are you a “more cake please” type of person, or more of a “gimme all the frosting” fan? I can honestly say that a good buttercream frosting is the BEST! If you’d like to try out a yummy keto version, you won’t be disappointed with this one!
I think I love the chocolate even more than the vanilla, but I wouldn’t turn down either! Ha!
Love chocolate cake? This keto version is straight outta your chocolate dreams!
Thank you for sharing this! I bought a swerve chocolate cake mix and wasn’t sure what to put on it, can’t wait to try this!
Oh yum!! Enjoy 😉
How do you store and how long does it last?
Hi Sass! This should last 5 days in a covered container. Hope that helps!
Tried this today and it was waaaaaay too sweet in my opinion. So much so that I’m going to scrape it off the cake and make a different batch
Hi Jennifer. Thanks so much for your honest feedback. For next time, maybe try a bit less Swerve to taste OR swap out with a different powdered sweetener. https://hip2keto.com/tips/best-sweeteners-diets-conversion-recipe/
Yes way to sweet and was not creamy like frosting
Thanks for sharing what you thought of it, Joyce. We mixed this with a hand mixer until creamy. If you decide to try again, you can try a bit less Swerve, or change out with a different powdered sweetener. Here is a sweetener guide you may find helpful. https://hip2keto.com/tips/best-sweeteners-diets-conversion-recipe/
It doesn’t taste like that whippy icing does it? I HATE that stuff!
It’s not like the very light whipped kind. It’s more like buttercream which is a very thick and sweet frosting. Let us know if you make it, Robin!
how does this work for piping it? looking to do rosettes around the entire cake. does it hold well or will it droop?
It holds well actually! You can definitely pipe it!
this came out great I only did half of ingredient and it taste wonderful I used lemon flavor to top on cookies.
Oh that sounds yummy Mimi!
I made this with allulose (much better tasting than swerve in my opinion) and it came out amazing! I think working with the medium speed helps make it nice and fluffy. Thank you!
You’re so welcome, Ande! Glad to hear how yummy it turned out for you!
It was perfect. Whole family loved it!
GReat news! Yay!!
I thought it was too sweet as well so I added about a half of cup of more cocoa and a couple more tablespoons of whipping cream. Next time, I think I will just start with a 1/2 of cup of swerve first. Other than that, it’s pretty good!
I cut my sweetener in half when I make this! It’s really yummy, Misty!
Thanks for sharing!
Amazing!! My neighbor is not a “frosting person” and she said it was the best frosting she’s ever had. It was so simple! Next time I’m going to add some lemon juice for flavor.
Hi Michele! I’m so glad to hear this❤ Let us know how the lemon juice turns out!
I used raspberry puree to replace most of the liquid and it turned out very nicely. It cuts the sweetness a bit, too! Thank you gor the recipe!
Hi Linda! What a delicious idea. Thank you for sharing❤
I saw another recipe that called for 2 cups of allouse sweetener to 1 cup of butter and it also had vanilla extract and heavy cream. I found your receipe by searching powdered swerve because that is what I had. I thought about just trying yours from scratch, but decided not to waste the other and just added a second stick of butter. Now it tasted like frosting and not pure sweetener with a touch of butter. I did add more vanilla extract and heavy cream but your receipe saved the day as it is birthday cake.
Oh awesome! Super glad this recipe worked out so well! Thanks a ton for the feedback!
Thanks for sharing Melissa! Glad it worked out 💕
I followed the directions exactly, came out like pudding.
Darn Toni, so sorry! Maybe you can add a bit more Swerve or refrigerate it a bit longer? Hope the helps ❤
Did you melt your butter instead of let it come to room temp?
Hi Jennifer! It is best to use softened butter for the frosting to achieve the right consistency. Hope this help’s ❤
Does this freeze well?
Hi Mary! I do freeze my cupcakes with frosting & they do freeze well. I flash freeze them by putting them on a baking sheet to freeze. Then I bag them up. As far as the frosting by itself I have not tried personally. However, you can freeze buttercream frosting for up to 3 months in an airtight container or freezer bag. The day before you’re ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping again. Hope this helps❤
When I made this there was a lot of liquid in it, I had to add the rest of my swerve and more butter and I drained the liquid and it was more like a putting and tasted like sweat butter, maybe if I had more swerve to add it would have been better but I’m not sure why there ended up being like a clear liquid that I had to keep draining from it
It sounds like your butter may have been too soft or partially melted. Did you make sure to only use one teaspoon of vanilla and two teaspoons of cream?