Take your basic vanilla up a few levels with this rose flavored, keto and diabetic friendly icing recipe!
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Yes. Rose flavored. Like the flower. You think I’m a little crazy right? I’m not (well mostly I’m not), I promise. So, stay with me here as I feel this needs a small amount of explanation (and perhaps convincing).
I first had a rose flavored dessert several years ago at a gelato shop and it has stuck with me ever since. As a foodie, a culinarian, and someone with a fairly discernible pallet, it basically blew my mind.
Fast forward a few years to when I started enjoying the craft cocktail scene, the use of rose water is sometimes used to create various drinks. Again, LOVED it!
As we approach Valentine’s Day, I wanted to do something fun, festive, but also unique. I used my trusty Keto Marble Cake recipe to create the cupcake base and created a butter cream with just a slight rose flavor.
So what does rose buttercream taste like? It’s actually somewhat citrusy in my opinion. It’s bright, light and pairs well with the buttercream base. A little goes a long way too.
If you’re not feeling quite that adventurous, that’s ok. I’ll share the chocolate and vanilla options for you just in case! Find the full recipe for these Keto Rose Flavored Buttercream Cupcakes below and read on for tips and tricks (especially on how to pipe some pretty roses on your cupcakes).
- Muffin Tin
- Muffin Liners
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spoon/ Scoop
- Piping Bag (or parchment/ plastic bag would work in a pinch)
- Wilton 1M Piping Tip (to create the rosettes)
The cupcake batter here is really standard. I like to combine the butter and softened cream cheese together thoroughly with my favorite low carb sweetener before adding in any of the other ingredients.
Mix well and add about ¼ cup of batter to each liner. Liners are definitely crucial with this recipe, so use them! Once they bake up, allow them to fully cool before icing.
For the infamous Rose Flavored Buttercream, I use a powdered low carb sweetener. Granulated is not the best, as you want this to get nice and fluffy as opposed to being more gritty, so go with the powdered.
The first trick with any buttercream is to use naturally softened butter. I think butter that naturally comes up to room temperature just work the best here for getting the right shape when piping.
Whip the butter by itself for 5-7 minutes at a medium-high speed. Using a stand mixer is much easier for this. The more you whip the butter initially, the lighter and fluffier it will get due to the incorporation of air.
Next, I sift in the powdered sweetener. Sifting was also a crucial step in getting a smooth icing for me personally. If you don’t have a sifter, run the mix through a food processor or whisk really well to break up clumps before adding to the butter.
Once you add the powdered sugar, incorporate a small amount of heavy cream or half and half. Continue beating and mixing the butter until the powder is dissolved and it is fluffy.
At this point, you need to flavor your buttercream. I used about ½ tsp of rose water extract. It is strong stuff and though we want that rose flavor coming through, I’m not trying to replicating actually noming on some flowers.
If you’re not into the rose flavoring (but I swear it’s delicious), add vanilla or some cocoa powder to taste for a basic chocolate or vanilla buttercream.
Finish these beauties off with a quick and easy rosette. I taught cake and pastry decorating for a long time and if this intimidates you, do a few practice roses by piping on parchment or foil. All you do is scrape it off and put it back into the bowl or piping bag!
The easiest way to make a beautiful rosette, is to use a 1M tip. I start in the middle by piping straight down then slowly go counter clockwise (adding even pressure). Think about writing a lowercase “e” and always stop squeezing before pulling the icing tip away from the cupcake (or you end up with those funny Hershey kiss looking tails).
Here is a great Rosette icing tutorial if you need a good visual!
Hopefully this Valentine’s you can have your flowers and eat them too! Ha!
- Cupcake Batter:
- 1/2 cup Butter, softened
- 1 cup Swerve (or sugar substitute)
- 8 oz. Cream Cheese, softened
- 5 Eggs
- 1 tsp. Vanilla
- 2 1/2 cup Almond Flour
- 1 Tbsp. Baking Powder
- 1 tsp. Salt
- 1/2 tsp Xanthan Gum
- Rose Flavored Buttercream:
- 1 cup Butter, softened (works best with butter that naturally warms up to room temp)
- 2 cups Powdered Low Carb Sweetener
- 2-3 Tbsp. Cream or Half & Half
- 1/4 tsp-1/2 tsp Rose Water Extract
- Pink Gel Based Food Coloring
Preheat your oven to 350 degrees F. Prepare your cupcake pan by filling it with the cupcake liners.
In a mixing bowl, add the softened butter and the swerve and mix with a paddle attachment. Allow this to mix until it is well combined.
Next, add the softened cream cheese and allow it to incorporate into the butter mixture so there are no chunks of cream cheese present.
Add the room temperature eggs, one at a time and allow them to be mixed in thoroughly before adding another. Then mix in the vanilla.
Finally, add the baking soda, xanthan gum, salt, and almond flour to the mixer and beat until it is all combined.
Fill each cupcake liner with about 1/4-1/3 cup of cake batter.
Bake for 20-25 minutes. A toothpick should come out clean. The cupcakes must be fully cooled prior to icing.
For the rose flavored buttercream, start with room temperature butter. I suggest allowing the butter to warm up naturally on the counter for about an hour prior to using.
Place the butter in a stand mixer with the paddle attachment and whip alone on medium speed for a minimum of 5 minutes. This incorporates air and makes the frosting fluffy.
Sift in the powdered (do not use granulated) low carb sweetener of choice and a few tablespoons of cream. Beat on medium speed for an additional 5 minutes. Occasionally, scrape down the sides to ensure even mixing.
Finish the frosting off by add in the rose water extract. Start with 1/4 tsp and combine it thoroughly and taste test. Add more to preference, but a little goes a long way. If the rose flavor is not your favorite, simply add a teaspoon of vanilla or 2-3 tablespoons of sifted cocoa powder to make a vanilla or chocolate buttercream.
Place the frosting in a piping bag with a wilton 1M tip. Pipe the rosettes (making a lowercase "e" shape) onto each cupcake (see video linked in the post above).