If you’re in a warm climate, keep final frosted desserts in the refrigerator until serving to avoid melted buttercream. Use room-temperature icing to pipe or spread onto cooled cakes. Once ingredients are fully incorporated, stop whipping! Over-whipping creates air bubbles and alters the texture. If butter is too cold, for example, the frosting will be lumpy. It only takes a few ingredients, but buttercream also needs the right technique! Make it perfect every time with these tips. You can substitute any kind of keto milk here, so if you’re just slightly sensitive to dairy and can tolerate butter but not cream, coconut or almond milk can work instead of the cream. ![]()
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