We’re still dreaming about the Salted Caramel Buttercream Frosting (keto friendly!) we made for Samba’s birthday last week 🎉🎂 It turned out so good that we had to share! I let the kids decorate his cake this time, which I filmed to do a time lapse as its was soooo cute! BUT…… I WENT TO LOOK AT IT AFTER AND I NEVER PRESSED RECORD!!!! 😭😭😭😭😭 Devastated…… So here you go, the balance of what I DID manage to not stupidly wig out on…..
The cake base was a custom wonder from my sweet friend Bec at @horriblyhealthy, a hybrid of her Twix and Peanut Butter Cheesecake. We made our own chocolate that we drizzled over the top of the cake, and decorated with peanut butter, berries, nuts, and some mini keto cupcakes with the buttercream frosting. Now for all my culinary creativity I am really not a birthday cake extraordinaire…….. but I think I outdid myself this time 😉
SALTED CARAMEL BUTTERCREAM FROSTING
INGREDIENTS:
170g The Vegan Dairy Cultured Butter
1/2 cup powdered erythritol or coconut sugar
1 tsp vanilla extract
1-2 tablespoons milk (optional – only if buttercream is too thick when whisking)
METHOD:
Whisk / whip butter and vanilla, adding in powdered sugar bit by bit (if you do it all at once at the start you’ll end up with a puff of sugar-smoke in your face!). If the buttercream is too thick, add a dash of milk to get your desired texture. Don’t forget this will firm up again in the fridge after you are done whipping it all up (which naturally warms it)
