The Best Gluten Free Vanilla Buttercream Frosting (low carb and keto)
It is the ultimate gluten free vanilla buttercream frosting you will turn to again and again anytime you have a dessert to frost!
Ingredients
- 2 oz sugar free white chocolate chips approx. 1/4 cup
- 1 tbsp coconut oil room temperature
- 2 oz cream cheese room temperature
- 1/2 cup butter softened to room temperature
- 2/3 cup confectioners erythritol or regular powdered sugar if you wish
- 3 tbsp Iconic Vanilla Protein Powder or plain whey, or other protein powder
- 1 tsp vanilla extract
- 10 drops liquid stevia or 1/8 tsp powdered stevia
Instructions
- In a small saucepan on LOWEST HEAT melt the white chocolate. See post for details on importance of melting slow.
- Do not leave unattended and do not try to melt in the microwave or on high. It will seize and separate.
- Once it starts to melt mostly, take off of the heat and whisk until smooth.
- Set aside.
- In a stand mixer or in a large mixing bowl with a handheld mixer, cream the cream cheese and butter.
- After it is smooth, add in the coconut oil.
- Mix until smooth.
- Now add in the confectioners erythritol, vanilla protein powder, vanilla extract, and stevia drops or powder.
- Mix until very smooth. Scrape down the sides periodically so all ingredients are well incorporated.
- Now add in the melted white chocolate chips while mixer is on low. After it is mixed in, turn the mixer on high for 10 seconds to get it nice and fluffy.
- Frosting can be used immediately ONLY if what you are frosting is completely cool.
- Frosting can keep at room temperature for a few days. For long term storage, store in the fridge.
- If it hardens in the fridge, leave at room temperature for 30 minutes and whisk until smooth to return to its original state.
Notes
Get your bag of Iconic Protein Powder here at 15% off!
Get your sugar free white chocolate chips here!