Add the butter, cream cheese, and vanilla extract to a bowl. Cream the mixture with an electric mixer until evenly combined and super smooth. Start by adding just two tablespoons of Swerve, adding more if necessary to taste. Spoon into molds (or ice tray!) and freeze until hardened. Or keep in the fridge for up to a week as a spread.

If adding a chocolate layer, melt chocolate in a water bath (or the microwave). Allow to come to room temperature before coating.

Remove buttercream fat bombs from the molds. Using a fork, dip into melted chocolate briefly and transfer to a parchment-lined plate. Repeat for a thicker coating. Freeze again straight away.

Keep refrigerated or frozen (our preference!).