Whipped Chocolate Buttercream (and my 20th Birthday Cake!)
THM:S, low carb, sugar free, gluten/egg/nut free
  • 1½ sticks (12 T) salted butter, room temperature
  • ⅓ cup cocoa powder
  • 2 tsp. THM Sweet Blend (or more, to taste)
  • 1 doonk THM Pure Stevia Extract Powder
  • ½ tsp. vanilla extract
  • ½ cup heavy whipping cream (let this sit on the counter for thirty minutes before making the frosting so it's not super cold)
  1. Beat the butter, cocoa powder, sweeteners, and vanilla together until smooth. Add the whipping cream and beat until fluffy and thick. Leave the frosting at room temperature until you're ready to frost your cake as the frosting will firm up once refrigerated. This makes enough frosting to cover the outside of a two layer cake. If you want enough frosting for a filling layer as well, make a batch and a half.
In my experience, THM Sweet Blend dissolves well and doesn't leave grittiness in frosting. However, if you use another granulated sweetener such as erythritol, xylitol, or Truvia that don't dissolve so well, powder it in a coffee grinder before whipping it into your frosting.
Recipe by Briana Thomas at https://www.briana-thomas.com/whipped-chocolate-buttercream/