WebPour all your batter into cupcake liners to fill each to about ¾. Bake for 10 minutes. Once your cupcakes are baked, let them cool completely, and use a knife, …
Preview
See Also: Cake Recipes, Cupcake RecipesShow details
WebPut the frosting in a small mixing bowl; add the cream cheese and beat with an electric mixer until fluffy. Store in the refrigerator. Makes enough to frost an 8x8" cake or 9 servings
See Also: Buttercream Recipes, Frosting RecipesShow details
Combine – Whip the butter until smooth and gradually add in the powdered sugar. Blend – Mix in the salted caramel sauce until smooth. If you prefer a thinner icing, you can slowly add a little milk or heavy cream to the frosting until you achieve the consistency you want.
Melt the butter in a small pan and let it cook until golden brown. This will give the caramel deeper flavor. Pour in heavy cream and stir until combined. Lower the heat and simmer for a minute. Add in sweetener of choice, we used erythritol. Let that dissolve for a minute. Add a pinch of salt as well.
Vanilla: add 1-2 tsp sugar-free vanilla extract, or seeds from 1/2 - 1 vanilla pod or 1/4 - 1/2 tsp vanilla bean powder Chocolate: add 1/4 cup cacao or cocoa powder (22 g/ 0.8 oz) and a pinch of sea salt - will make 9 servings Salted caramel: add 1/4 cup Homemade Salted Keto Caramel Sauce (60 ml/ 2 fl oz) - will make 10 servings
This keto buttercream frosting can be stored in the fridge up to a week if making ahead. When you’re ready to use it, simply bring back to room temperature, and re-whip to bring back to a fluffy consistency. Do you like this recipe? Share it with your friends!