FitBake Vanilla Buttercream Frosting | Keto Frosting for Low Carb Desserts | No Sugar Added Keto Icing For Keto Cakes | 0g Net Carbs | Gluten Free Frosting | Low Carb Food | Keto Friendly 8oz

I don’t I understand the negative reviews, this frosting is yum! No it’s not “regular” frosting but it’s such a treat without the guilt. The only downside is it’s spendy. The vanilla is my fav as the chocolate is a bit too rich for me … might be better mixed with vanilla. If you are watching carbs and looking for a sweet tooth fix, this is a great option!

I made my diabetic mom cupcakes for her 69th birthday and chose the cream cheese icing to top off Dutch chocolate sugar free cupcakes. The cupcakes themselves were fantastic but I had to literally scrape off the icing and use peanut butter instead. I will say the icing fluffed up nicely after I whipped air into it and it spread and had the consistency of regular icing. Unfortunately, it started off tasting like nothing and then had a bitter chemical taste that lingered. No cream cheese, no sweetness, nothing. Nobody in the house liked it so it ended up in the trash.

Was good, but had almost no cream cheese flavor

I was worried at first to order, but I’m so glad I did! This stuff is seriously so good! My husband and I placed another order already!!

Really hoping the other two flavors are better. Otherwise, this has good texture. It’s white. Otherwise, the other reviews are accurate. Funky off putting smell, odd taste, kinda chemical fake cream cheese frosting vibes.Skip this!

Ok! I bought this because I was recently diagnosed prediabetic and birthdays, holidays, and just dessert in general has become such a depressing prospect. So I was so excited to hear about a keto frosting that might give me hope of at least a birthday cake. (I didn't even get one for my 40th birthday and it broke my heart.)That being said, the review complaints are fairly legitimate. I'll explain in detail.1. The texture is absolutely grainy. But it's the same grainy texture you'd get from dry buttercream. Ever eat your leftover birthday cake three days later? It's like that where the buttercream sugar is re-crystalizing.2. It's definitely fatty and oily. It's more slippery and oily feeling on the tongue opposed to buttercream's usual waxy fattiness. It has the feeling of being made with coconut oil. (Is that even a surprise? It's made with palm and coconut oil.)3. Because it's made with oil I have no doubt that it will 100% separate if you keep it in a hot place. Those who got theirs delivered in summer and it might have sat in an amazon package on the front porch for hours.... yeah, it probably was melted and separated. Mine arrived in winter on a day we're supposed to have freezing weather tonight and I was able to scoop it up immediately. The texture was perfect and fluffy.4. It's very fattening. Yes, that's true. It might even be worse than real buttercream icing because of the palm oil. But, if you're coming to complain about how fattening frosting is then I think you're probably in the wrong place for your diet. This is literal cake icing. If you want a fat free icing, you might wanna go with a powdered stevia sugar glaze.5. The vanilla flavor IS pretty weak. I imagine that's remedied by either flavoring the cake mix a bit more vanilla, adding in vanilla bean seeds, or finding another flavor to put in.Because of the texture, which doesn't bother me at all, I hope to make a coconut cake out of the vanilla cake mix with the vanilla frosting. The fried coconut on the outside should absolutely hide the grainy texture and it'll be perfect. We also plan to make snowball cupcakes with it. And, honestly, I'll find other great uses for it. Inside a sandwich cookie... you probably couldn't notice the texture.Update: You definitely can’t tell when it’s on something and with an unsweet coconut topping.

Don’t waste your money on this expensive-and not-worth-it product.This is the worse frosting I have ever tasted; it’s actually gross. As soon as I opened the can, the smell of chemicals was released. And the taste was the same as it smelled: pure chemicals. Now on to the texture. It’s pasty, lumpy and stiff. I noticed it’s lumpy and couldn’t figure out why so I spread a small amount on a piece of parchment paper to get a better look. What I found was that whatever ingredient (conf. sugar??) is being used is not incorporated properly into the end product. So… I got the idea to whip it using my stand mixer. After whipping it for 6 - 7 minutes, I took a small amount and spread on parchment again. To my surprise, the texture hadn’t changed one bit. It was still as lumpy, stiff and pasty as it was before whipping it.

This frosting has little in common with cream cheese but has a pleasant vanilla taste. I used it for a birthday cake and it was a huge hit.Since this frosting is largely coconut oil based, the colder it is the more solid it will be. I tried to put it on a still warm cake I baked and it mostly melted. It stayed put and looked better after the cake and frosting were refrigerated for a while.As long as the cake isn't warm, this frosting seems to stay put for quite a while. The keto cake I made with King Arthur's keto cake mix was a hit.My only complaint is that you don't get a lot of frosting in each container. It came with enough frosting for a small cake, with maybe left for half a cake if I'm lucky. One day I'll figure out what to do with the rest.For keto cake frosting, this is a great (if costly) product and absolutely worth a try.