Step 1

Add the very soft butter into a mixing bowl.

Step 2

Beat the butter for a few minutes until it becomes pale & fluffy.Add the powdered erythritol (best sifted, to avoid lumps) and vanilla and beat again for approx. 1 minute until everything has combined fully.

Step 3

Transfer the buttercream from your mixing bowl into a piping bag.

Step 4

Pipe away!You can choose whatever shape you want, the only thing I'd like to mention is that I like to make my buttercream fat bombs really small (Maybe the size of a big blueberry).The reason for this is that these buttercream fat bombs are as "fat bomb" as it can get, it's by definition mostly butter.With that being said, everything that's bigger than blueberry-sized can be too intense for A LOT of people. I'm quite used to eating a lot of fat and don't have a problem with bigger pieces, but my boyfriend, for example, isn't used to it at all and can't eat big pieces.He still thinks they are super delicious, he just can't eat much of it at once.Keep that in mind when you decide on the size of these little guys!

Step 5

Chill in your fridge for at least 1 hour before enjoying them. Store in your fridge covered with plastic wrap for up to 3-4 days.I don't recommend to keep them longer than that because the butter may take on a bad taste from the other foods around it.If you know you won't be able to eat all of them within that time frame, I recommend splitting the recipe in half.*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.Thank you for supporting my site!