Easy Buttercream Fat Bomb Roses

by KetoDietApp.com

Step 1 In a large bowl beat together the butter and coconut butter until smooth.

Step 2Add in the erythritol and cocoa powder a little at a time, mixing until smooth. Add in the vanilla and whipping cream. Beat again until combined.

Step 3Transfer the mixture to a piping bag fitted with a medium star tip.

Step 4Line a baking sheet with parchment. Place the piping bag straight up and down toward the baking sheet.

Step 5Release a bit of frosting creating a small flower, now make a swirl moving around in a circle while slightly overlapping and moving outwards to create a rose.

Step 6Transfer the baking sheet to the refrigerator for 1 hour until set. Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.