Wholesome Yum is a food blog for healthy recipes and keto recipes. Here you will find simple, healthy dishes made with whole food ingredients, as well as gluten-free, low carb meals — all with raspberry buttercream ingredients or less.
This post may contain affiliate links, which help keep this content free. This post is sponsored by Danish Creamery. All opinions are my own and I only share products I personally love. Thanks for supporting the brands that make this site possible! How to make sugar free buttercream frosting! For the absolute best buttercream, you need the best butter — no question!
I only use Danish Creamery European Style Unsalted Butter for this recipe, because it creates creamier, fluffier results than any other butter. Including stores near you that carry it! Buttercream is a common type of frosting that uses creamed butter, powdered sugar, and flavoring agents to create a thick and fluffy topping for desserts. While some variations of buttercream use a meringue base with whipped egg whites, American-style buttercream needs no eggs whatsoever. Traditional buttercream recipes are high in carbohydrates because of their sugar content.
With the right powdered sweetener, though, it’s easy to make a keto version that tastes like the original! The perfect topping for low carb treats! This section explains how to choose the best ingredients for sugar free buttercream, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
The best butter makes the best buttercream — none other will do! This one creates a rich flavor and mouthfeel. Make sure it’s softened at room temperature before you begin. A powdered sweetener keeps the frosting smooth. Use a high-quality vanilla for the best flavor.
Balances the flavor to keep frosting from tasting overly sweet. You can’t use salted butter to take its place, as you won’t be able to control how much salt is added. Thins out the frosting to reach the right creamy consistency. You can substitute any kind of keto milk here, so if you’re just slightly sensitive to dairy and can tolerate butter but not cream, coconut or almond milk can work instead of the cream. This section shows how to make keto buttercream with step-by-step photos and details about the technique.
For full instructions, see the recipe card below. Using a hand mixer, whip butter and sweetener together in a large bowl, until fluffy and pale yellow. You can also do this in the bowl of a stand mixer with a whisk attachment. Add cream, vanilla, and salt, and continue to beat the mixture at low speed. 2-3 minutes, or until fluffy and creamy.
If needed, beat in an additional tablespoon of cream at a time until frosting reaches desired consistency. It only takes a few ingredients, but buttercream also needs the right technique! Make it perfect every time with these tips. If butter is too cold, for example, the frosting will be lumpy. Once ingredients are fully incorporated, stop whipping! Over-whipping creates air bubbles and alters the texture. Use room-temperature icing to pipe or spread onto cooled cakes.
If you’re in a warm climate, keep final frosted desserts in the refrigerator until serving to avoid melted buttercream. Press a spatula into your frosting and pull straight up. If it forms a soft curl at the end, it’s the correct thickness. If you’re looking for other flavors, try these swaps! 4 cup of cocoa powder with sweetener before adding butter. Taste and add an additional tablespoon at a time as needed. Add zest and juice from 1 lemon at the same time as adding vanilla extract.
Use a blender or food processor to blend up to 1 cup freeze-dried strawberries into a fine powder. Add to the recipe at the same time as powdered Besti. Can I make keto buttercream frosting without heavy cream? Yes, you can replace heavy cream with coconut milk or almond milk, but it will change the final flavor. Start with just a tablespoon, then add more as needed.
Cream cheese frosting uses a combination of butter and cream cheese to create a fluffy topping, while buttercream relies on butter as the main fat source. Medium term: If you haven’t used it on a recipe yet, store frosting in an airtight container in the fridge, for up to 1-2 weeks. Long term: For storing for longer, you can freeze buttercream! Place in a freezer bag, push out extra air, and keep in the freezer for up to 3 months. Thaw overnight in the fridge, then soften to room temperature before using. If you have a keto dessert recipe that needs frosting, it will work beautifully with buttercream! Pipe buttercream onto keto chocolate cupcakes or keto vanilla cupcakes for a dazzling finish.