This article unveils a delightful keto strawberry cream cheese frosting recipe, perfect for topping your favorite low-carb cakes and cupcakes. It's a sugar-free twist on a classic, delivering intense strawberry flavor without the guilt.
Why This Recipe Stands Out
This strawberry cream cheese frosting distinguishes itself by using real strawberries. While some recipes rely on freeze-dried strawberries, this recipe utilizes fresh strawberries cooked down into a jam-like consistency. This method concentrates the fruit's essence, providing a more authentic and vibrant strawberry flavor. It's also less sweet than traditional buttercream, making it a healthier and more palatable option.
Ingredients You'll Need
Here's a breakdown of the ingredients required to make this delectable frosting:
- Fresh Strawberries: The star of the show, providing natural sweetness and flavor.
- Cream Cheese: A traditional block of full-fat cream cheese is recommended for the best texture and flavor.
- Butter: Use butter at room temperature.
- Powdered Sweetener: An erythritol monk fruit sweetener or another 1:1 sugar alternative is ideal for keeping the frosting sugar-free. Xylitol or allulose can also be used.
- Xanthan Gum: A thickening agent that helps create a smooth and stable frosting. Guar gum, agar-agar, or ground chia seeds can be used as alternatives.
- Optional ingredients: A splash of water, vanilla extract or sugar-free honey.
Step-by-Step Guide to Making Strawberry Cream Cheese Frosting
Here's a detailed guide to creating this luscious frosting:
- Prepare the Strawberry Reduction: Combine fresh strawberries, a splash of water, and your choice of sweetener (if desired) in a small saucepan. Cook over medium-low heat, stirring every few minutes, until the strawberries reduce to about 1/4 cup. This process, taking approximately 20-30 minutes, transforms the strawberries into a thick, jam-like consistency. Ensure you stir frequently and lower the heat as needed to prevent burning. Allow the mixture to cool completely.
- Cream the Butter and Cream Cheese: In a mixing bowl, beat the room-temperature butter and cream cheese with an electric mixer on high speed until light and creamy. This step is crucial for achieving a smooth, lump-free frosting.
- Combine and Sweeten: Gradually add the powdered sweetener to the creamed mixture, blending until fully combined.
- Incorporate the Strawberry Puree: Gently fold in the cooled strawberry reduction until evenly distributed.
- Adjust Consistency: If the frosting is too thick, add a touch of almond milk to loosen it. If it's too runny, refrigerate for about 10 minutes to help firm up the butter.
Tips for Success
- Room Temperature is Key: Ensure that both the butter and cream cheese are at room temperature before starting. This is essential for a smooth, lump-free frosting.
- Cool the Strawberry Puree: Make sure the strawberry puree is room temperature before adding it to the butter and cream cheese mixture. If it's too cold, it can cause the frosting to separate.
- Sweetness Adjustment: If you prefer a sweeter frosting, add more powdered sweetener to taste.
- Thickening the Frosting: If the frosting becomes too runny, refrigerate it for a short period to allow the butter to firm up.
Creative Variations
- Different Berries: Experiment with other berries like raspberries or blueberries for a unique flavor profile. Strain raspberry puree after reducing to remove any hard bits.
- Chocolate Strawberry: Add cocoa powder for a chocolate twist. Use 4 tablespoons of cocoa powder instead of the strawberry puree and increase the sweetener to 1 cup.
- Vanilla Infusion: Enhance the flavor with a touch of vanilla extract. Add ½ teaspoon of vanilla extract to intensify the taste and color.
Serving Suggestions
This keto strawberry cream cheese frosting is incredibly versatile and can be used in a variety of ways:
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- Cupcake Topping: Pipe onto low-carb cupcakes for a delightful treat.
- Cake Frosting: Spread between cake layers or frost an entire cake for a show-stopping dessert.
- Cookie Icing: Add a touch of sweetness to your favorite keto cookies.
Making Ahead and Storing
You can prepare the strawberry cream cheese frosting up to 24 hours in advance. Store it in an airtight container in the refrigerator. Allow it to soften slightly before using. This sugar-free frosting stays fresh for up to 5 days and is even suitable for freezing - up to 3 months. Simply bring back to room temperature before piping onto cupcakes or spreading over cakes.
Pairing Suggestions
This frosting pairs beautifully with:
- Vanilla cupcakes or cakes
- Chocolate sponge cake
- Low-carb cookies
Frequently Asked Questions
- Can I use a different sweetener? Yes, you can substitute the erythritol monk fruit sweetener with xylitol or allulose.
- How do I make it sweeter? Add more powdered sweetener, adjusting to your taste preference.
- Can I freeze this frosting? Yes, it can be frozen for up to 3 months. Thaw completely before using.
- Can I use frozen strawberries? Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid before cooking them down.
A Note on Low-Carb Baking
Low-carb baking often requires adjustments to traditional recipes. Almond flour and coconut flour are excellent alternatives to wheat flour due to their low carb counts. Strawberries, while containing carbs, can be enjoyed in moderation on a keto diet.
A Cake Recipe to Try
Here's a sugar-free cake recipe that complements this frosting:
Keto Strawberry Cake
Cake Part:
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- Combine all ingredients in a blender jar.
- Blend for at least 5 minutes or until silky smooth.
- Line 4 6-inch cake pans with parchment paper and spray thoroughly with Pam Spray.
- Divide batter between pans.
- Bake at 350 degrees for 22-25 minutes.
- Remove from oven. Allow to cool 5 minutes.
- Turn cakes out on to paper plates. Allow to thoroughly cool.
Frosting:
- Whip cream cheese, butter, Gentle Sweet, and vanilla together in a Mixer bowl until smooth and fluffy until smooth.
- Softened gelatin in cold water. Set aside.
- Add a whipping cream to cream cheese mixture in mixing bowl.
- Whip until fluffy and thickened.
- Heat softened gelatin in microwave for 20 seconds.
- With mixer running-slowly drizzle gelatin into cream cheese frosting.
Frosting Cake:
- Place one layer of cake on a serving platter.
- Slide pieces of parchment paper between the cake and the platter. This will keep the platter clean when icing the cake.
- Use 1/2 cup frosting between each layer of cake.
- Frost the top and the sides with the remaining frosting.
Ganache:
- Pour sugar-free chocolate chips in a glass measuring cup.
- Swirl a tiny pea size amount of red food coloring paste in the chips.
- Heat cream to almost a boil.
- Pour over chocolate chips.
- Let set 3 minutes.
- Stir until smooth and glossy.
- Cool slightly to thicken.
- Drizzle a carefully over the top of the cake and down the sides.
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