Keto Chocolate Cocoa Frosting
How to Make It
Step 1
Start by whipping cold heavy cream in a stand mixer until you have a stiff whipped cream. Transfer the whipped cream to a clean bowl and leave it aside in your refrigerator for now. Wipe your mixing bowl clean quickly, and change the whip attachment out for a paddle attachment. Mix butter at medium speed until it’s room temperature, soft, and creamy. Add softened cream cheese to the mixer, and blend the fats together until you have a super smooth and light mixture with the texture of frosting.
Step 2
Blend powdered erythritol and cocoa powder into the frosting. Follow this with vanilla extract and liquid stevia drops. Once the frosting is mixed together, add the whipped cream from Step 1 back to the mixer. Blend all the ingredients at a high speed for several seconds until you have a light and airy chocolate frosting that is totally free of any lumps. You can refrigerate the frosting to firm it up or to use for a little later on
Step 3
You can use the chocolate frosting to ice cakes, cupcakes, or sweetbreads. You can also dip berries and Keto cookies into the frosting. For decorating, fill either a piping bag or a small Ziploc bag with the corner cut off with the frosting. Pipe the frosting like you would other decorator’s icing. The chocolate frosting can be stored in an airtight container for up to 48 hours.
Ingredients
- Cream Heavy Whipping – 0.25 cup
- Butter, unsalted – 3 tbsp
- Cream cheese – 4 oz
- Powdered Erythritol (Icing Sugar) – 1 tbsp
- Cocoa powder – 2 tbsp
- Vanilla extract – 0.13 tsp
- Liquid stevia – 10 Drop