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Protein Buttercream Frosting

Nov 13, 2012

This frosting is unique because it is a great source of protein & fat rather than carbohydrate like typical frostings. Since baked items usually are higher in carbohydrate, this is a great way to meet protien requirments and increase fat while still being able to decorate cakes and cupcakes. This is listed as a “food item” in the KetoDietCalculator in the fat category as “Buttercream Frosting”. Each ratio is a separate item.

4:1 Ratio:

Reduce the protein powder to 23g

2:1 Ratio

Increase the protein powder to 47g

A few tips:

If using a high quality butter like Kerrygold, the final frosting will have a more yellow color. Generic grocery store butter will have a lighter color, almost white, when finished.
Since this recipe contains butter, it must be refrigerated for storage.
It will melt in high temperature or if left sitting in direct sunlight due to the butter.
Use a pastry bag for writing and making designs.
Use a drop of natural food coloring to make different colors.
May be sutible for hiding medication.

Easy