Low Carb Chocolate Cream Frosting
Delicious sugar free Low Carb chocolate buttercream frosting made with Swerve Confectioner's Sugar (a powdered erythritol).
Servings: 10
Ingredients
- 1 cup unsalted butter softened
- 4 tablespoons cream cheese softened or mascarpone
- 1 1/2 cup Swerve Confectioner's Sugar
- 1/2 cup Unsweetened Cocoa I use Better Body Cacao
- 1/4 teaspoon sea salt or more according to taste
- 1/4 to 1/3 cup heavy cream see notes
- 1 teaspoon vanilla extract
Instructions
- Mix butter and cream cheese together until smooth.
- Sift confectioner's sugar, and unsweetened cocoa
- Add both to butter mixture. Add salt.
- Add vanilla. Mix well.
- Add in up to 1/3 cup heavy cream.
- You may not need it all, depending on consistency you want.
- Keep in refrigerator until ready to use.
- Allow to come to room temperature before applying.
- Will frost one double layer cake or triple layer mini cake. Frosting layers will not be as high as other frostings, but will be enough.
Notes
This will frost a layer cake or 12 cupcakes. When using a Swerve or Powdered erythritol as a sugar substitute. A half recipe will frost a one-layer cake.
Please taste your frosting as all unsweetened cocoa is different.
Instead of adding in heavy cream, you can also add in a little boiling water if frosting needs thinned down for piping. Add only a tablespoon at a time.
Nutrition
Serving: 1g | Carbohydrates: 4g | Fiber: 2g