Sugar Free Strawberry Buttercream Frosting
This recipe for sugar free strawberry frosting is easy to make and is perfect for your cupcakes or cake. Keto and low carb friendly!
Use a blender or food processor to puree the strawberries. Puree them until smooth and until the seeds are less visible as the seeds can have an effect on the texture of your frosting.
Next we will cook the strawberry puree to thicken it. In a saucepan over medium heat, bring the strawberry puree to a boil stirring often. It should take about twenty minutes for it to yield between a quarter and a third of a cup or half the original amount added to the saucepan. Then remove the reduced puree from the stove and allow it to fully cool.
In a mixing bowl, beat together the butter with one cup of the sugar free powdered sugar until it becomes fluffy. Then gently stir in by hand half of the strawberry puree and the vanilla extract. Return the mixing bowl to the mixer and add another cup of powdered sugar along with the remaining puree.
Add the remaining powdered sugar and optional half and half or whipping cream as needed until you reach the consistency that you desire.
I mentioned that using butter is essential to making this recipe a success. Also, I mentioned that using sugar free powdered sugar is just as essential to this recipe.
I also mentioned that the experts say that you can store a buttercream frosted cake at room temperature for a few days.
However, I prefer to store my buttercream frosted cakes and cupcakes well covered in the fridge for up to a week or week and a half. I suggest letting it sit at room temperature for 10 minutes or as needed to soften up the butter before serving.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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Calories: 142kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 473IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!