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Nut Butter Cream Frosting

September 10, 2018 by Erica 14 Comments

Nut butter cream frosting Nut butter cream frosting

This nut butter cream frosting is decadent. Which is why it has a post all to itself.

I was going to call it “nut butter frosting” but it’s definitely a level above frosting due to the butter component, making it more like butter cream frosting. And any nut butter will work with this frosting. If you prefer almond butter, go for it. Or use cashew butter, or a seed butter such as sunflower butter.

If you don’t do dairy, feel free to substitute coconut oil for the butter (or ghee to remove the milk solids).

The options are endless. You can use this frosting on cupcakes, cakes, and muffins, or inside cupcakes, cakes, and muffins. Or dip bananas into it, spread it on a banana and freeze it, use it for sandwich cookies, or just eat it alone.

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5 from 3 votes

Nut Butter Cream Frosting

You can use the nut butter of choice here: peanut, almond, cashew, or use a seed butter such as sunflower seed butter.
Store the frosting in the refrigerator for several weeks. To spread it easily, let it sit at room temperature for 10 minutes or so.
This makes enough frosting for about 8 cupcakes or 1 layer cake.
For SCD, use honey only.
To make this low carb, substitute 1/4 cup of honey with your favorite equivalent low-carb syrup. And read the comments for another great Keto idea!
Servings: 18 servings or tablespoons
Calories: 103kcal

Ingredients

  • 1/2 cup creamy nut butter (no additives or salt)
  • 1/2 cup softened butter (room temperature)
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • pinch of salt 
US Customary - Metric

Instructions

  • Add all the ingredients to a bowl.
  • Mix or blend until creamy.
  • Store in the refrigerator.

Nutrition

Calories: 103kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 158IU | Calcium: 26mg | Iron: 1mg
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Filed Under: Desserts, Egg Free, Gluten-Free, Low Carb | Keto, Paleo, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond butter, butter, cashew butter, peanut butter, sunflower seed butter

Previous Post: « Zucchini Rollatini {dairy free}
Next Post: Peanut Butter & Jelly Cupcakes »

Reader Interactions

Comments

  1. Annie B.

    November 7, 2021 at 10:29 pm

    I love your recipes! Is there a substitute for the butter that you think could work? I am dairy free but really want to try this for my birthday next week!

    Reply
    • Erica

      November 7, 2021 at 10:49 pm

      If you don’t do dairy, feel free to substitute coconut oil for the butter (or ghee to remove the milk solids). Happy almost birthday!

      Reply
  2. Sarah

    October 28, 2021 at 7:15 am

    Will this make enough to fill 24 cupcakes?

    Reply
    • Erica

      October 28, 2021 at 8:02 am

      I would definitely double the recipe for 24 cupcakes. Yum!

      Reply
  3. Carole

    February 13, 2021 at 9:52 pm

    Can i use shortening oil instead of butter?

    Thank you

    Reply
    • Erica

      February 13, 2021 at 9:59 pm

      I’m not sure, I haven’t tried it. Whipped butter has a light texture that I’m not sure can be fully replicated with shortening.

      Reply
  4. Maine Mom

    February 11, 2019 at 6:22 am

    5 stars
    Made this with peanut butter and used as a frosting for your SCD banana muffins. They were a huge hit at my little one’s birthday party! Your recipes have helped my child (and all of us) stay in good health for over a year–thank you so much!

    Reply
    • Erica

      February 11, 2019 at 8:15 am

      So wonderful to hear! thank you. And what a great combination!

      Reply
  5. Venus Childress

    September 11, 2018 at 8:51 am

    5 stars
    Thanks for this simple, yet great recipe Erica!

    For a keto snack, I’ve put 1 or 2 spoons of peanut butter with a little heavy cream and a touch of sweetener. Sometimes I’ll melt a small piece of 100% cacao instead of the peanut butter.
    I’ve noticed that the P.B. and cream leaves me feeling bloated, whereas, the cacao bar doesn’t. A few nights ago I mixed P.B. with my homemade yogurt and did not feel at all bloated. I was wondering if you might have any thoughts on that. I eat Keto, so no grains, I don’t have Crohn’s and usually don’t have any other tummy trouble.

    Hope your day is sweet!

    Reply
    • Erica

      September 11, 2018 at 7:50 pm

      Thanks, Venus! Great substitutes, so thank you for sharing what works for you. It sounds delightful 🙂

      Reply
  6. Gina

    September 11, 2018 at 6:32 am

    5 stars
    This looks great!
    I wonder if you tried subbing honey for the maple syrup, and does that work, too?
    As always, thank you so much! Don’t know what we would do without your recipes.

    Reply
    • Erica

      September 11, 2018 at 7:27 am

      Yes, thank you for reminding me! You can use honey, just added it.

      Reply
      • Gina Baker

        September 19, 2018 at 9:36 am

        Thanks Erica!!!

        Reply

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My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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Creamy Broccoli Basil Soup
Mexican Stuffed Peppers
Mexican Beans and Rice

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