Satin Buttercream Frosting~ EXCELLENT FOR PIPING (Paleo, GAPS, Keto) (2024)

Updated Jul 23, 2020 · 78 Comments

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

Have you ever made a traditional French buttercream frosting, adding 1 tablespoon of butter in at a time and beating for ages, so it all incorporates evenly, pouring the simple syrup in slowly as well? It takes forever and you end up with something only mildly sweet that basically tastes like butter but frosts a cake with great form. The frosting I’ve created here has a very similar outcome but is much easier to make, a bit sweeter; and necessary, happy bonus: this one is honey-sweetened for GAPS and Paleo, with a Keto variation. The satin finish is beautiful, and the frosting pipes to perfection.

Piping Satin Buttercream Frosting

The secret ingredient? Gelatin! (Find it here.)

Now that I’m a grain-free, sugar-free girl I’ll never go back to certain (sugar-laden) former recipes. Never. And I’m okay with that. More than okay. Creating new options like this frosting means I have everything I need and I’m going to stay put, content.

There’s a ganache recipe I make that I really love. (See it here in the sneak peek of my cookbook!) I love to make it: beautiful, simple ingredients. And I love to eat it. (Who doesn’t enjoy a pure, dark chocolate ganache?) But this Satin Buttercream is my favorite frosting to pipe; and I love to eat it too. I actually really like a frosting that’s not very sweet. Good cake with a buttery frosting– yes, please.

Before going sugar-free I used to make wedding cakes… and cakes for our own family, for every occasion. Because I loved to eat them and I loved to make them, trying out different classic frosting recipes was a hobby. I can say from that experience that this Satin Buttercream pipes like a dream. There is no superior piper!

Tips for Satin Buttercream Frosting

Nuances? Yes, it has one!

This is how it behaves:

Room temperature Satin Buttercream is ready to eat. Frost any cake, the middle, top and sides and serve!
If you refrigerate this frosting it firms up and will not stick to the cake as well.
This Satin frosting will hold the shape of fancy, curvy frosting at room temperature, no wilting, no problem. But if you make cakes ahead of time and refrigerate them until the event, pull out the cake 1 hour or more before serving.
The only thing not to do with this buttercream is to frost the middle, top and sides, chill and serve. Nope! It will break off in slabs and pieces. If you refrigerate a fully frosted cake, let it first come to room temperature before serving. It’s best to serve the cake right after it’s made; or do like in the photos: pipe pretty shapes on top, fill the middle, but don’t frost the sides and all over, if you plan to chill it.

Hope you love working with this beauty as much as you love eating it! It’s not only guilt-free pleasure; it’s actually good for you! Grass-fed butter, raw honey (with Keto variation), gelatin- yes! Indulge and enjoy!

Print Recipe

4.93 from 13 votes

Satin Buttercream Frosting (GAPS, Paleo, Keto)

Satin Buttercream Frosting is that perfect Paleo, GAPS and Keto butter-based frosting that's actually easy to make, pipes great and is refined sugar-free!

Cook Time15 minutes mins

Total Time15 minutes mins

Course: Dessert

Cuisine: American, British, French

Keyword: buttercream, frosting, gapsdiet, keto, low carb, paleo, satin

Servings: 2 cups

Calories: 943kcal

Author: Megan

Cost: $4

Equipment

electric beaters
pot and stove

Ingredients

1 cup butter softened to room temperature
½ cup room-temperature water
¼ cup raw honey or favorite Keto liquid sweetener (see link in Recipe Notes)
1 tsp. sustainably-sourced gelatin see discount code and link below in Recipe Notes
⅛ tsp. cinnamon
1/16 tsp. powdered stevia, optional
teeny pinch sea salt

Instructions

Place water in a small saucepan and sprinkle gelatin over its surface. Allow gelatin to dissolve for 1 minute. Heat water over medium heat, stirring the entire time, as the gelatin dissolves completely.
When water is steaming but not yet simmering, turn off heat and stir in honey to dissolve. Also stir in the cinnamon, stevia and sea salt. Allow it to cool to room temperature.
Place the butter in a large metal bowl. Beat until creamy with hand beaters; then add honey-gelatin water in a slow stream. Beat until the frosting is smooth and all the honey water is incorporated evenly.
Frost your cooled cake at this point. (If you refrigerate the frosting before using it, simply melt it down slightly again, beat and refrigerate until you have reached the right temperature and texture. Or bring it to room temperature slowly.)

Notes

Find gelatin here. Use discount code BEAUTIFUL10 for 10% off your entire order.

Find Keto Lakanto Liquid Monk Fruit Sweetener here.

The following nutritional data is for the Keto version of this recipe.

Nutrition

Need a cake or cookie for this frosting? Find some of my favorites:

Giant Pumpkin Cookie (Paleo, GAPS)
Parsnip-Pecan Cake (Paleo)
Orange Creamsicle Cake (Paleo, GAPS, Keto)

Reader Interactions

Comments

Raia Torn says
July 6, 2015 at 8:42 pm
Sounds delicious! Wish I would have seen this before I ruined my daughter’s birthday frosting with nasty powdered sugar. Blech.
Reply
- Megan Stevens says
  July 7, 2015 at 3:19 am
  Lol, sorry Raia, I totally understand and have been there!! For next time! 😉
  Reply
  - Ashley says
    March 28, 2021 at 12:43 pm
    Hi Megan,
    Would it work to replace collagen powder with the gelatin powder? And how much monk fruit liquid sweetener could replace stevia?
    Reply
    - Megan says
      March 29, 2021 at 2:33 pm
      Hi Ashley, I’m afraid not. Gelatin gels, and collagen dissolves, so they have very different functions. I’d try monk fruit sweetener to taste. Are you using concentrated pure monk fruit or one that’s combined with a low carb sweetener like erythritol?
      Reply
yekcal says
July 7, 2015 at 3:20 am
You list cinnamon, stevia and sea salt in the ingredients but they don’t show up in the instructions. When do you put those in?
Reply
- Megan Stevens says
  July 7, 2015 at 3:27 am
  I’m so sorry that I omitted adding those. I’ll correct it now! 🙂 They get added in Step 2. Thanks for calling it to my attention!!
  Reply
Megan Brooks says
July 10, 2015 at 9:52 pm
Any suggestions for when the mixture doesn’t blend, I made the first batch and it worked perfectly!! Second and third batches didn’t blend so the mixture is a lumpy soupy mess 🙁
Reply
- Megan Stevens says
  July 10, 2015 at 10:18 pm
  Hi Megan~ SO glad you had great success with your first batch. That’s a good start. Can you isolate what you did differently between batches 1 and 2? My guess is that the butter wasn’t room temp the second time or that possibly the gelatin water was too warm and added in too quickly with cold butter, but most likely that the butter was not room temp. Thoughts? 🙂
  Reply
  - Megan Brooks says
    July 10, 2015 at 10:31 pm
    With the second batch I doubled it so thought that might have been the problem, so with the 3rd I did exactly as I did the first time and still got the soupy mess. It is warmer in our house so I chilled the gelatine in the fridge and the butter was soft. I used my kitchen aid so a good mixer and added super slow. I just don’t get it!
    Reply
    - Megan Stevens says
      July 11, 2015 at 12:37 am
      I can’t say for sure because I haven’t had that happen. But I suspect your warm kitchen could have played in? One solution? may be to put the whole business in the blender, especially if you have a Blendtec or Vitamix. It may fix it…if it’s on the cooler side of room temperature, not all melty.
      Reply
      - Megan Brooks says
        July 11, 2015 at 1:45 am
        Ok so the solution that worked for me was to melt the whole thing down and then cool it off with ice while the mixer was whipping it… But I agree I think it was just too hot in the house for it to work…sigh! Thanks for the recipe and problem solving with me!
        Reply
        Megan Stevens says
        July 11, 2015 at 2:05 am
        SO happy you found a solution!! It’s great to know, actually, that that’s a limitation of the recipe. HOT kitchen not ideal for making this recipe!! Boy, you’ve been through it! Thanks for sharing your process and happy to help on this end!! 🙂
        Reply
        Rose says
        See Also
        Portuguese Vegan Honey, Almond Orange and Cake - Veggie Vagabonds Healthy Chocolate Pudding - 6 Ingredients + NO Avocado!27 Delicious Ways To Eat Fresh Figs Momof*cku Milk Bar Crack Pie
        January 7, 2024 at 10:09 am
        Well I mine also turned into a soupy mess so I tried your method of melting it down and cooling it with ice while remixing and it turned back into a soupy mess…sigh…
        Reply
        Megan says
        January 9, 2024 at 4:45 am
        Too sad, Rose. Sounds like your butter is too soft to start with.
        Reply
Katie Stanley says
July 30, 2015 at 7:11 pm
I think I needed this like yesterday. 😉 It looks SO tasty! I love the idea of adding gelatin.
Reply
- Megan Stevens says
  July 31, 2015 at 12:21 am
  Thanks, Katie! Yes, so yummy and I love the gelatin too, such a lovely texture. 🙂
  Reply
Emily @ Recipes to Nourish says
July 30, 2015 at 10:10 pm
Love this beautiful recipe! I am a huge fan of frosting and this recipe is right up my alley. Yum!
Reply
- Megan Stevens says
  July 31, 2015 at 12:21 am
  Thanks, Emily!!
  Reply
Chloe says
July 30, 2015 at 10:13 pm
That looks so delicious! And like it won’t be painfully sweet either. I will definitely keep this in mind for the next time I need frosting.
Reply
- Megan Stevens says
  July 31, 2015 at 12:22 am
  Yes, so true, not too sweet but awfully light and buttery. 🙂
  Reply
Vanessa Nixon Klein says
July 31, 2015 at 1:22 am
Sounds delicious! Thanks for sharing it with us 🙂
Reply
- Megan Stevens says
  July 31, 2015 at 12:28 pm
  Thanks, Vanessa!
  Reply
Julianna Sforza Giudice says
June 6, 2016 at 4:25 am
Hello! I have been looking for a buttercream recipe for my recipes that doesn’t contain powdered sugar. I am very excited to try this one! I would like to make it ahead of time and wondered how far in advance I could make it? Is it best to store it in a container at room temperature? Frost the cupcakes, cake, etc…when ready to serve?
Reply
- Megan Stevens says
  June 6, 2016 at 11:26 am
  Great. 🙂 If you chill it, it firms up. So if you want the frosting to be super soft then I think your idea is a good one. How far ahead of time do you mean? If you make it the night before or the morning of the event, that seems the best to me. I’m not sure about leaving it out for days. Cheers and enjoy!
  Reply
Julianna Sforza Giudice says
June 7, 2016 at 9:37 am
I am making mini cupcakes for my daughter’s birthday celebration at school. If I can make the buttercream the night before and frost the cupcakes in the morning I think I should be okay. They just can’t refrigerate the cupcakes at school. I just want to be sure they will hold up for a few hrs without melting….Thanks so much!
Reply
- Megan Stevens says
  June 7, 2016 at 11:18 am
  You’re welcome. 🙂 Yes, the buttercream holds up well at room temperature.
  Reply
Judy Dauphinais says
November 3, 2016 at 5:22 am
Hello Megan, I avoid dairy, but can have Ghee. Will ghee work for this buttercream?
Reply
- Megan Stevens says
  November 3, 2016 at 6:02 am
  Hi Judy, I haven’t tried it. Let me know if you do, how it does. You could also try using half ghee, half coconut oil.
  Reply
  - Judy Dauphinais says
    January 22, 2017 at 7:57 am
    
    Hi Megan, I tried what you suggested and used half ghee, half coconut oil. I didn’t think the ghee would be firm/stiff enough alone. The results were great, texture-wise, but a little bland. Perhaps a little more stevia next time. Thank you for the suggestion. By the way, I paired it with the Pecan Parsnip cake, which is delicious! Thanks for the healthy treats!
    Reply
    - Megan Stevens says
      January 24, 2017 at 5:18 am
      Hi Judy, thank you for the feedback! Good to know! Yes, if a bit bland– how about increasing the cinnamon and also adding vanilla and a bit of sea salt… 🙂
      Reply
      - Judy Dauphinais says
        January 25, 2017 at 4:02 am
        I like the sound of that, thanks again!
        Reply
        Tere says
        October 18, 2019 at 8:54 am
        Is this the only flavor of frosting, the cinnamon, can’t we just make vanilla and leave the cinnamon out, even though I love cinnamon ,I wouldn’t want that on every cake. And sounds delicious however. please reply
        Reply
        Megan says
        October 19, 2019 at 6:49 am
        Tere, yes, you can. But the cinnamon is subtle. The reason it’s there is to add a bit more flavor.
        Reply
Amanda W says
February 25, 2017 at 12:44 pm
Just found this recipe! I know I’m late to the conversation, but do you think this would work on a wedding cake?
Reply
Lucine Drake says
October 18, 2017 at 6:21 pm
See Also
Sticky Toffee Pudding Cake
Hi there – last I checked stevia is not GAPS legal. How well does this recipe work without it?
Reply
- Megan says
  October 19, 2017 at 6:57 am
  Hi Lucine, yes, the recipe works well without the stevia, but that added bit of sweetness is ideal. You could increase the cinnamon a teeny bit and make sure your cake is plenty sweet.
  Reply
Kisara Blake says
August 9, 2018 at 8:14 am

I just made this recipe over the weekend, and it was amazing. However now that I’m looking for it again, the ingredients and instructions aren’t showing on this article! Is something wrong?
Reply
- Megan says
  August 17, 2018 at 2:17 pm
  Yay, Kisara!! SO happy you love it! Yes, sorry for that. The problem is fixed now! 🙂
  Reply
Jennifer Adams says
August 24, 2019 at 11:05 am

I made this! It’s soooo yummy and my kids loved it. I paired it with a gluten-free banana cake. I totally ignored your advice not to frost the sides, but it worked perfectly for me anyway. This wasn’t for an event so I didn’t spend a lot of time smoothing the sides and I had JUST enough for this 6-inch cake. I don’t know how to attach a picture to this comment. But it spread and piped so perfectly. Absolutely will save and use again.
Reply
- Megan says
  August 25, 2019 at 5:01 am
  Thank you Jennifer. It’s so nice to hear from readers after you’ve made a recipe. I’m so happy you enjoyed it and shared! 🙂
  Reply
Beth Ricci says
March 8, 2020 at 2:22 pm

This is an awesome recipe! It worked perfectly and tastes AMAZING. I left out the stevia because we’re on GAPS, and it works great. One question: have you ever frozen it? I have some left over because the cake I made was just little.
Reply
- Megan says
  March 9, 2020 at 1:29 pm
  Great Beth!! Thank you! and thanks for coming back to share! I do think it will freeze well! You’ll just defrost it, bring it to room temperature, and then beat it again briefly to regain the right whipped texture. I’m so happy you’re doing so well on GAPS and finding good recipes to make it more fun and easier! 🙂
  Reply
Rachel says
July 9, 2020 at 5:23 pm
Hello! What is the cake that is in the picture for this frosting recipe? it looks like a spice cake?
Reply
- Megan says
  July 10, 2020 at 7:41 am
  Hi Rachel, it’s Parsnip-Pecan Cake: https://eatbeautiful.net/parsnip-pecan-cake-with-satin-buttercream-grain-free-sugar-free/ Yes, a moist yummy spice cake. Blessings!
  Reply
Rachel says
July 12, 2020 at 8:37 am
How long can a cake sit out with this icing before it needs to be refrigerated to stay good? Does it spoil? Or can it sit out like store bought bakery cakes?
Reply
Heidi says
August 18, 2020 at 12:15 pm
Is it okay to make this frosting with honey for a 12 month old baby? Or what can be used instead?
Reply
- Megan says
  August 20, 2020 at 5:10 am
  Hi Heidi, all the information I’ve read about babies and honey say it’s fine at/after 12 months. Please ask your doctor to be sure. An alternative may be pure maple syrup.
  Reply
  - Heidi says
    August 29, 2020 at 5:58 pm
    Thank you:)
    Reply
Connie says
June 21, 2021 at 11:46 pm
Can I pipe my cupcakes the night before the event n keep them in the fridge? I stay in a very hot n humid country so I can’t leave cupcakes on the kitchen counter top. So, what do I do before I serve eg., leave them on the table at room temp, 1hr, 3hrs ahead of time, etc etc? Please advise, I need it by 25 June, Thanks alots!
Reply
- Megan says
  June 22, 2021 at 7:49 am
  Hi Connie, yes, refrigerate the piped cupcakes, and then leave them on the counter about 2 hours before serving, if the room is quite warm (as you described: hot and humid) or for 3 hours if the room is cooler. I’d love to hear how it goes! 🙂
  Reply
Connie says
June 22, 2021 at 6:54 am
If I want to make orange buttercream, can I use orange juice instead of water? Thanks alots!
Reply
- Megan says
  June 22, 2021 at 7:55 am
  Yes, that sounds good. I’d also use orange oil, though, to have a strong enough flavor, to taste. For culinary oil, start with 1/8 teaspoon, and then add more as needed. For essential oil, start with just one drop, whisk in, and then taste. Part orange flower water could also be used in place of part of the water, for a lovely orange floral flavor, if you don’t have orange oils.
  Reply
  - Connie says
    June 23, 2021 at 1:01 am
    Thanks Megan for your quick reply. I can’t find essential oil or part orange flower water, what do I do? Need to increase the orange juice? If so how much more? How is this buttercream different from Swiss meringue buttercream? Which one gives a lighter n fluffier buttercream? Thanks again for your advice.
    Reply
    - Megan says
      June 23, 2021 at 12:49 pm
      Hi Connie, I’ve already given all the more flavorful options. If you use just OJ, the taste of orange will be very mild. Maybe that’s okay for your needs? No egg whites or candy sweetness to a buttercream. Just creamy, high fat and mildly sweet. 🙂
      Reply
Connie says
June 23, 2021 at 1:04 am
Will the buttercream hold its shape in a tropical weather, like 92-94F daily, for a few hours?
Reply
- Megan says
  June 23, 2021 at 12:47 pm
  Yes, Connie, no problem. You may want to chill it first.
  Reply
Becky says
September 9, 2021 at 12:06 pm
Hi! I am vegan and want to make this recipe plant based, so I’ll substitute agave nectar for honey. However, curious if you have a replacement for gelatin – will tapioca starch work?
Reply
- Megan says
  September 10, 2021 at 7:46 am
  Hi Becky, good question. I don’t think tapioca flour will give you the same satin texture or staying power. I’d try to make a similar water mixture with agar-agar.
  Reply
Dorothy says
October 11, 2021 at 2:25 pm

I’m wondering if you could add cocoa or carob and make this chocolate.
Reply
- Megan says
  October 12, 2021 at 8:05 am
  Hi Dorothy, I don’t know actually! I did make a Chocolate Whipped Cream Frosting last week where I added powdered coconut sugar and cocoa to whipped cream, and then just whipped, and it turned out perfectly. I think with butter, it may not work as well as it did with cream, but I haven’t tried it to know. There are a few other good chocolate frosting/ganache recipes on the blog that might be good alternatives for you, depending on which cake you’re trying to pair it with. The Chocolate Whipped Cream Frosting recipe is here, if that’s helpful: https://eatbeautiful.net/oat-flour-cake-vegan-gluten-free/ 🙂
  Reply
Kim says
March 14, 2022 at 4:25 pm
Curious how cream cheese would hold up in this? I love cream cheese in frosting but not sure if it would make it too watery?
Reply
- Megan says
  March 15, 2022 at 4:55 am
  Hi Kim, I haven’t tried that, so sorry: I don’t know. You could probably make a traditional cream cheese frosting and then add the gelatin water at the end for the desired outcome.
  Reply
Isabel says
October 7, 2022 at 1:56 pm
I’d like to try this recipe for my baby’s smash cake. I can’t afford to buy gelatin right now but I wonder if a tsp of Gelmix (thickener for breastmilk and formula) might work. It contains tapioca maltodextrin, carob bean gum, and calcium carbonate.
Reply
- Megan says
  October 8, 2022 at 5:08 am
  Hi Isabel, I’m sorry, but no, I don’t think this sub will work. Congrats on your baby’s first year!
  Reply
Michelle says
December 18, 2022 at 7:08 am
Hello,
I haven’t seen in the comments: will it work with margarine instead of butter? Thank you
Reply
- Megan says
  December 19, 2022 at 7:58 pm
  Hi Michelle, probably, but I haven’t tried to be sure. The main thing is to have it at room temperature.
  Reply
Bella says
January 30, 2023 at 1:00 pm

If I do half butter/half coconut oil, will that impart any coconut flavor overall? I’ve been looking for a powdered sugar-free buttercream recipe to go with all yellow batter cakes & cupcakes and can’t wait to make this ASAP!
Reply
- Megan says
  January 31, 2023 at 6:31 pm
  Hi Bella, I can’t recommend coconut oil for this recipe, because it won’t whip up smoothly like butter. You could use a palm shortening designed to make frosting with, and then half butter.
  Reply
Alicia says
February 20, 2023 at 9:56 am
Would it work to use maple syrup instead of honey?
Reply
- Megan says
  February 20, 2023 at 4:36 pm
  Yes, maple syrup works in the recipe. 🙂
  Reply
Ashley LaHood says
March 29, 2023 at 8:57 pm
Hi!
Can you color this with Brett root powder to make a pink frosting? Or is there a way to color this you suggest?
Reply
- Megan says
  March 31, 2023 at 4:54 pm
  Yes, you can! I don’t know the exact amount, so you can perhaps see as you go how much you’ll need.
  Reply
Rebecca says
September 18, 2023 at 5:14 pm

Excellent! Best ever.
Reply
- Megan says
  September 20, 2023 at 5:39 am
  Thank you, Rebeccca, so glad you loved the Buttercream Frosting!
  Reply
Cheryl says
September 28, 2023 at 8:23 pm
Is this the right consistency to ice a whole Birthday cake nice and smooth? Thanks
Reply
- Megan says
  October 2, 2023 at 1:25 pm
  Yes, Cheryl. 🙂
  Reply
Stephanie Orasi says
December 18, 2023 at 3:22 pm
How long will this frosting keep in the refrigerator?
Reply
- Megan says
  December 23, 2023 at 6:51 am
  I think a couple of weeks, and maybe longer.
  Reply

Satin Buttercream Frosting~ EXCELLENT FOR PIPING (Paleo, GAPS, Keto) (2024)

FAQs

How many carbs are in buttercream frosting? ›

Buttercream frosting has 441 calories (260 calories from fat), 28.8g total fat (18.2g saturated fat), 76mg cholesterol, 206mg sodium, 22mg potassium, 45.2g total carbohydrates and about 1.5g protein.

Discover More ›

What is the best buttercream for piping flowers? ›

Most people will recommend using Swiss meringue, Italian meringue, or American buttercream for piping flowers. These types of buttercream are recommended because they're sturdy enough to support your piped designs. American buttercream is certainly the easiest for beginners to make.

Read On ›

What is satin ice buttercream? ›

Satin Ice Buttercream Icing Mix is a soft dough-like base that mixes to a light, fluffy buttercream. Add real butter, a touch of water and mix for that authentic taste of homemade buttercream… all in a fraction of the time.

What is the most stable buttercream icing? ›

The most stable of the buttercreams, Italian buttercream is made from a meringue made bystreaming hot sugar syrup into egg whites as they're being whisked.

Get More Info Here ›

How many carbs are in zero sugar frosting? ›

Pillsbury Creamy Supreme Sugar Free Vanilla Frosting (2 tbsp) contains 17g total carbs, 4g net carbs, 6g fat, 0g protein, and 100 calories.

Read On ›

What buttercream do professional bakers use? ›

Both Swiss Meringue Buttercream and Italian Meringue Buttercream are commonly used by professional bakers, with Swiss meringue being slightly more popular. Both these buttercreams are made by whipping granulated sugar and egg whites into a meringue and then whipping butter into that meringue.

Discover More ›

What is a good substitute for buttercream frosting? ›

In conclusion, there are many alternatives to buttercream frosting that you can use to ice your cake. Ganache, cream cheese frosting, whipped cream frosting, fondant, and meringue frosting are all excellent options that are easy to make and delicious to taste.

Get More Info ›

What's the difference between buttercream and frosting? ›

The best way to distinguish frosting from buttercream is through the ingredients. While both contain powdered sugar, fat, flavouring and sometimes milk or water, frosting does not contain any butter whatsoever. Instead, frosting is usually made with shortening or cream cheese.

Read On ›

Why is Italian buttercream the most stable? ›

Italian buttercream is made by drizzling a hot sugar syrup into the whipped egg whites. Because the sugar syrup is cooked to 238 F, it makes a much stronger and stable buttercream.

What is the difference between American buttercream and Italian buttercream? ›

What's the difference between buttercream and Italian meringue buttercream? Italian buttercream is meringue-based and very light, creamy, and less sweet than American buttercream. American buttercream is sweeter but has the advantage of being quick, easy to make, and sturdy.

Read On ›

What is the best buttercream in the world? ›

1. Swiss Meringue Buttercream. This is the Queen of Frosting. Imagine the melt-in-mouth texture of ice cream, just at room temperature.

Explore More ›

Which buttercream is easiest to pipe? ›

American Buttercream will be ivory in colour, has quite a heavy texture and is very sweet. It's easy to pipe and is ideal if you're in a rush to decorate a cake.

Nutrient	Value
Trans fats	3g
Cholesterol	40mg
Sodium	250mg
Carbs	39g

Nutrient	Value
Carbs	35g
Net carbs	35g
Fiber	0g
Sugar	27g

Satin Buttercream Frosting~ EXCELLENT FOR PIPING (Paleo, GAPS, Keto) (2024)

Piping Satin Buttercream Frosting

Tips for Satin Buttercream Frosting

Satin Buttercream Frosting (GAPS, Paleo, Keto)

Equipment

Ingredients

Instructions

Notes

Find gelatin here. Use discount code BEAUTIFUL10 for 10% off your entire order.

Find Keto Lakanto Liquid Monk Fruit Sweetener here.

Nutrition

Need a cake or cookie for this frosting? Find some of my favorites:

Reader Interactions

Comments

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FAQs

How many carbs are in buttercream frosting? ›

What is the best buttercream in the world? ›