Keto Cream Cheese Frosting - Low Carb
This Keto Cream Cheese Frosting is perfect on low carb cakes, but also makes great fat bombs, crepe filling, or even truffles!
This Keto Cream Cheese Frosting is perfect on low carb cakes, but also makes great fat bombs, crepe filling, or even truffles!
- Carbohydrate 4.61530236068 g
- Cholesterol 244.941901741615 mg
- Fat 101.31090689058 g
- Fiber 0 g
- Protein 10.4667068824835 g
- Saturated Fat 60.7967740187091 g
- Serving Size 1 1 cup (227g)
- Sodium 874.307877035382 mg
- Sugar 4.61530236068 g
- Trans Fat 8.72830470197391 g
- Calories 965 calories
Step-by-step
- In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
- Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated so it doesn't get blown into the air.
- Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.
- Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Then bring to room temperature before using.
Standard American buttercream relies on a heavy structural matrix of granulated sugar crystals to whip air into fat, whereas this low-carb variant must achieve similar physical aeration using a powdered polyol sweetener that behaves differently under mechanical stress. Traditional frostings trap air within sharp sugar lattices, but erythritol can recrystallize into a sandy mouthfeel if the initial mixing phase fails to dissolve or fully incorporate the particles into the emulsion. Professional pastry units prevent this defect by controlling fat temperatures precisely before the mixing paddle ever starts turning.
Achieving the correct emulsion requires both the butter and the cream cheese to rest at a uniform room temperature of 68 degrees Fahrenheit for at least an hour prior to preparation. Cold dairy will stubbornly refuse to blend smoothly, leaving unsightly curdled lumps that high-speed whipping cannot fix because mechanical friction will simply break the fat bonds instead of smoothing them out. Softened fats trap micro-air bubbles efficiently, transforming dense blocks into a velvety spread that holds its shape cleanly on a spatula.
Adding the powdered sweetener requires a deliberate two-stage mixing protocol to protect both your kitchen surfaces and the structural integrity of the batch. Low-speed incorporation prevents the fine powder from billowing into the air, while a subsequent two-minute high-speed aeration phase doubles the volume by forcing air cells evenly throughout the dairy matrix. Watch for a distinct color shift from pale yellow to an opaque, brilliant white as a reliable visual cue that enough air has been beaten into the fats.
Storage logistics demand careful handling since dairy-heavy frostings absorb surrounding refrigerator odors readily when left uncovered. Transfer the finished mixture into an airtight container where it will safely keep for up to seven days, or freeze it for three months provided you allow the container to thaw completely at room temperature before re-whipping to restore its original spreadable consistency.
