Satin Buttercream Frosting

What gives pipe-able frosting its structure and stability is usually sugar. Lots, and lots, and lots of sugar. Which I can't stand. So during one of my many long searches for various flavors of icing that don't need so much sugar, I stumbled across this recipe ... and it set beautifully. While I sometimes wish it had a more neutral sweet taste than the honey, obviously honey itself pairs well with tons of baked goods, so this will be a good go-to for decorations and piping.

• 1 cup butter softened to room temperature
• 1/2 cup room-temperature water
• 1/4 cup raw honey or favorite Keto liquid sweetener
• 1 tsp. sustainably-sourced gelatin
• 1/8 tsp. cinnamon
• teeny pinch sea salt
  
• (optional) 1/16 tsp. powdered stevia

1. Place water in small microwavable bowl and sprinkle gelatin over its surface. Allow gelatin to dissolve for 1 minute. Heat in microwave for 10 seconds at a time, stirring between each heating, until gelatin dissolves completely.
2. Stir in honey to dissolve. Also stir in the cinnamon, stevia and sea salt. Allow to cool to room temperature.
3. Place butter in large metal bowl and beat until creamy with hand beaters; then add honey-gelatin water in a slow stream. Beat until frosting is smooth and all honey water is incorporated evenly.
4. Frost your cooled baked good at this point. (If you refrigerate frosting before using, melt it down slightly again, beat and refrigerate until you have reached the right temperature and texture. Or bring it to room temperature slowly.)

Notes (taken directly from the author's website):

• Room temperature Satin Buttercream is ready to eat. Frost any cake, the middle, top and sides and serve!
• If you refrigerate this frosting it firms up and will not stick to the cake as well.
• This Satin frosting will hold the shape of fancy, curvy frosting at room temperature, no wilting, no problem. But if you make cakes ahead of time and refrigerate them until the event, pull out the cake 1 hour or more before serving.
• The only thing not to do with this buttercream is to frost the middle, top and sides, chill and serve. Nope! It will break off in slabs and pieces. If you refrigerate a fully frosted cake, let it first come to room temperature before serving. It’s best to serve the cake right after it’s made; or do like in the photos: pipe pretty shapes on top, fill the middle, but don’t frost the sides and all over, if you plan to chill it.