Indulge your sweet tooth without the guilt! This Sugar Free Chocolate Buttercream Frosting is the ultimate dessert companion, perfect for those who crave the rich, velvety taste of chocolate without the added sugar. In just 10 minutes, you can whip up a luscious frosting that’s not only delicious but also keto-friendly and diabetic-approved. Whether you're frosting a cake, topping cupcakes, or simply enjoying it by the spoonful, this recipe will elevate your dessert game to new heights. Are you ready to discover the secret to a decadent yet healthy treat? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Dessert
Serves: 2 cups
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
- 2-4 tablespoons heavy cream
Instructions
- Ensure the butter is softened to room temperature, which typically takes about 30-45 minutes outside of the refrigerator. The butter should be soft but not melted, with a smooth, spreadable consistency.
- Using a large mixing bowl, add the softened unsalted butter and beat with an electric mixer on medium-high speed for 2-3 minutes until the butter becomes light, fluffy, and pale in color.
- Sift the unsweetened cocoa powder to remove any lumps, then gradually add it to the whipped butter, mixing on low speed to prevent cocoa powder from flying out of the bowl.
- Add the powdered erythritol to the butter-cocoa mixture, mixing on low speed initially, then increasing to medium-high to ensure complete incorporation and a smooth texture.
- Pour in the vanilla extract and mix thoroughly to distribute the flavor evenly throughout the frosting.
- Begin adding heavy cream one tablespoon at a time, mixing after each addition. The cream helps achieve the desired consistency - start with 2 tablespoons and add more if needed to reach a smooth, spreadable texture.
- Continue beating the frosting for an additional 2-3 minutes until it becomes light, fluffy, and holds its shape well. Scrape down the sides of the bowl periodically to ensure even mixing.
- Test the frosting's consistency. If it seems too thick, add another tablespoon of heavy cream. If too thin, add a bit more powdered erythritol.
- Transfer the frosting to a piping bag or use an offset spatula to frost cakes, cupcakes, or other desserts. The frosting can be stored in an airtight container in the refrigerator for up to 5 days.
Tips
- Perfectly Softened Butter: Make sure your unsalted butter is softened to room temperature for the best texture. If you're short on time, you can cut the butter into small pieces to speed up the softening process.
- Sifting Cocoa Powder: Sifting the unsweetened cocoa powder before adding it to the mixture helps eliminate lumps and ensures a smoother frosting.
- Gradual Mixing: When adding the cocoa powder and powdered erythritol, start mixing on low speed. This prevents a cloud of cocoa from escaping and keeps your kitchen clean!
- Adjusting Consistency: The amount of heavy cream you need may vary depending on your desired frosting consistency. Start with 2 tablespoons and gradually add more until you achieve the perfect spreadable texture.
- Tasting as You Go: Don’t hesitate to taste your frosting as you mix. If you feel it needs a bit more sweetness, you can add a little more powdered erythritol to suit your preference.
- Storing Your Frosting: If you have leftovers, store the frosting in an airtight container in the refrigerator. Just remember to let it sit at room temperature for a bit before using, as it may thicken when chilled.
- Creative Uses: This frosting isn’t just for cakes! Try it on pancakes, brownies, or even as a dip for fruit for a delightful treat.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 2g
Protein: 0g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
