Sugar-Free Vanilla Buttercream Frosting
This is the Best Sugar-Free Vanilla Buttercream Frosting that is so simple to make with only 4 ingredients! It’s keto, low carb and absolutely delicious with no aftertaste from low carb sweeteners!
SUGAR FREE KETO BUTTERCREAM FROSTING
With just 4 simple ingredients you can have a sugar free, low carb, gluten free vanilla frosting for any dessert. Whether you need to frost a cake or cookie, this recipe is so simple a child could make it successfully!
You can easily make this sugar free frosting ahead and have it ready to frost your keto cupcakes or cakes or cookies!
This recipe was first published in December of 2014. I’m re-sharing it today because I felt it needed a video to show how easy it is to make.
This weekend was a perfect Saturday with nothing to do but stay home and bake and that’s exactly what we did! I was so grateful to have a Saturday at home for the first time in a really long time after what seemed to be an endless streak of busy weekends.
BEST SWEETENER FOR LOW CARB BUTTERCREAM FROSTING
My youngest two kiddies and I made two kinds of cookies! The first that you see in these pics today with the frosting is a recipe I originally made with whole wheat flour, my Sugar Free Sugar Cookies and the second recipe is for Gingerbread Men!
I’ve been finding that Swerve Confectioners sweetener is a perfect cooking baking ingredient as it perfectly adds the bulk the sugar would have provided. Although it isn’t as sweet as sugar would be, so adding additional sweetener from liquid stevia or Monk fruit liquid helps to create the perfect balance of sweetness and doesn’t leave an aftertaste!
I’ve made a few delicious frostings that will provide you some variety for all your baking endeavors: Chocolate Buttercream, Cannoli Frosting, Peanut Butter Buttercream, and here’s a collection of 16 fantastic frostings!
BEST NATURAL FOOD COLORING
I’m sure you’re wondering about the food coloring in the cookies right? In October when I made my green Halloween Witches finger cookies I tried using a less expensive brand of natural food coloring I found at Whole Foods instead of purchasing the brand you see above in the picture because it was about $16.00!
We experimented with cookies using the cheaper brand and the taste was not kid approved. This brand, while expensive, is worth every cent because there was absolutely not aftertaste or funny taste at all and the kids loved it.
The red color did not come out as red as I would have liked, it’s more pink but my daughter was thrilled with the pink so we kept it. I think If I continued to add red coloring it would have been closer to a red color.
I used to get deeply frustrated with myself when a recipe didn’t come out perfect on the first try. How silly now that I look back over the last 3 years of this blog.
Trial and error is how I have perfected my skills and testing recipes and having fails, while I hate wasting ingredients, it is all part of the deal when it comes to making sugar free desserts.
So when you see a dessert recipe on this blog you can know for certain that it’s been made more than once and it’s as good as it gets for sugar free baking.
My daughter is just 11 but she is taller than me and looks like a 13 years old and my little man is 8. They love to help in the kitchen and the pretty decorated cookies you see on the plate is ALL them!
They found that using a knife to spread the frosting was difficult so they washed their hands and used their fingers, almost like finger painting on a cookie. Made for a much more smoother look.
HOW LONG CAN KETO BUTTERCREAM FROSTING SIT OUT?
Once you frost your sugar free cupcakes or cake or cookies, they can sit out on the counter in an airtight container for up to 3 days.
HOW MANY DAYS AHEAD CAN YOU MAKE IT?
You can make this frosting up to 3 days ahead. STORE in an airtight container in the refrigerator.
REWHIP THE FROSTING when you are ready to use it again for frosting. Simply allow it to come to room temperature for about 2-3 hours on the counter then add back to your stand mixer and mix until nice and smooth.
HOW LONG CAN YOU STORE SUGAR FREE BUTTERCREAM?
This sugar free frosting will last for up to two weeks in the fridge.
CAN YOU FREEZE BUTTERCREAM FROSTING?
YES YOU CAN FREEZE THIS SUGAR FREE FROSTING!
I’m super happy how pretty these turned out and once the frosting set a bit on top of the cookies were were able to freeze them between parchment paper in an airtight container to be ready for our cookie tray assembling on Christmas Eve.
SUGAR FREE BUTTERCREAM INGREDIENTS
You need just 4 ingredients to make sugar free buttercream frosting.
Butter- you can use salted or unsalted. If you use unsalted I would add a pinch of sea salt to the mixture when mixing.
Swerve Confectioners Sweetener– You need 1 cup but you can mix this frosting up and use more if you feel it’s needed.
Vanilla extract is a must for this delicious vanilla buttercream frosting.
Heavy cream or unsweetened coconut or almond milk.
Optional to balance out the low carb sweeteners so no aftertaste occurs, I highly recommend adding the optional vanilla liquid stevia.
HOW TO MAKE SUGAR FREE BUTTERCREAM
Add all ingredients into a stand mixer and blend on high until smooth.
Continue to add additional cream for desired consistency. Taste and decide if you need more sweetener.
Makes 1 1/4 cup or 10 ounces.
Sugar Free Buttercream frosting does not need refrigeration once on cookies.
CAN YOU MAKE THIS FROSTING DAIRY FREE?
YES YOU CAN MAKE SUGAR FREE BUTTERCREAM DAIRY FREE!
To make this dairy free, the butter could be switched to softened coconut oil and the milk, a non dairy alternative like almond milk.
CAN I SWAP THE LOW CARB SWEETENER USED?
If you prefer to use another low carb sweetener, instead of Swerve for this recipe, you could do that.
You still need a powdered sweetener that would add bulk to create the texture.
Here is my Sweetener Guide & Conversion Chart to help you figure out how much to use for this frosting recipe.
Sugar Free Vanilla Buttercream Frosting
Sugar-Free Vanilla Buttercream Frosting
Ingredients
- 1/2 cup butter room temperature
- 1 cup Swerve confectioners
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or coconut milk
- 1/2 teaspoon vanilla liquid stevia optional
Instructions
- Add all ingredients into a stand mixer and blend on high until smooth.
- Continue to add additional cream for desired consistency. Makes 1 1/4 cup or 10 ounces.
- Does not need refrigeration once on cookies.
- Unused frosting can be stored in an airtight container for up to 2 weeks or frozen for up to 3 months.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
In the nutrition facts, you did not list Carb amount.
It’s not listed because for the serving size of 2 tbsp using butter, heavy cream and sweetener there are no carbs.
How much powdered stevia should I use instead of Swerve? Thanks in advance 😊
It depends on what’s in your stevia blend, does it include erythritol or is it just stevia which is super strong and you’d just need a tiny amount.
I have tried 2 different frosting recipes with granulated and powdered allulose, and both times they had a grainy texture, the allulose did not completely dissolve. Do you have any tips for this?
Liquid allulose would probably work better for you. https://amzn.to/4eK2vkF
You could also try this mock liquid honey, https://amzn.to/45L5029
I’m wondering why you say this:
Does not need refrigeration once on cookies.
Butter and milk should be refrigerated. Even coconut milk should be refrigerated once open. It’s not cooked or anything. Why would you think it won’t spoil just because it’s mixed with other things and spread on cookies? I’m very curious.
Thanks!
Turned out like curled butter. Consistency was awful. Taste wasn’t great, either – and I used cannced coconut milk – the more liquid you added for consistency made it worse. Eventually stopped and dumped the whole thing in the trash.
Did your canned coconut milk include guar gum? Did you use just the cream part of the can or the liquid as well?
Just how long is Whip till creamy? I whipped about 5 minutes with a hand mixer.
Mine looks like curdled butter and is not spreadable 😞
Transferred to standing mixer, beating on the highest speed for almost 10 minutes and it’s finally looking like frosting🧐 still has that “cool” effect to taste it though and I used swerve confectioners 😏
Glad I tried it though and I’ll just use it for me and not the gifts I was hoping to do💝
Mine also turned out like curdled butter.
I used coconut milk rather than heavy cream.
I used the exact amounts recommended
If you used fresh coconut milk from a carton, that’s why. Canned coconut milk can work.
You just didn’t blend long enough. Mine looked like curdled butter…at first. But I just kept mixing (with a hand mixer). I was probably mixing for 7-10mins before I started to see these smooth peaks! I kept going for good nature, watching it get thicker and creamier. I suppose its something structurally that occurs with the heavy cream after being blended for so long. It was perfect honestly. I doubted before when I was reading the comments, glad I trusted the process.
Thank you for also posting the natural food coloring. My family reacts quite badly to traditional food coloring. I’m doing low carb, so will the holidays coming, this came at a wonderful time!
Hi Brenda,
If I don’t have Swerve but have allulose, how much allulose should I use?
I have tried to make butter cream with the stevia confectioners and it turned out that it was not be the right consistency and the taste was too much like aspertain and the other artificial sugars that are not good for us. How can we mask that taste? Can we use a flavoring?
This is brilliant, I started to make normal icing but ran out of icing sugar and found this. I was able to make a good icing while still using the batch I had started to make just adding xylitol and vanilla extract.
I doubled this recipe so there would be enough for 48 sugar cookies, and oh my the icing was sooo sweet I couldn’t stand it. I used Swerve Confectioners (2 cups), 2 sticks of unsalted butter (the recipe didn’t say salted or unsalted so I wasn’t sure), 2 teaspoons of vanilla, and 4 tablespoons of Silk unsweetened coconut milk. What did I do wrong? I ended up trashing the icing entirely because it was like pure sugar. Please help!
Oh that’s too bad, sorry you felt it was too sweet. Rather than trashing it you could have added more butter to the mixture, but next time, best to make one batch and taste it before doubling. Or use half the recommended sweetener and taste and adjust from there. Swerve is 70% less sweet than white sugar.
Hey you could use Lily’s chocolate chips or chop up Lily’s bars to keep sugar free. Beautifullly bake also makes sugar free chocolate chips