Easy Dairy-Free Low Carb Buttercream Frosting Recipe
Adorn your favorite cake with this Easy Dairy-Free Low Carb Buttercream Frosting Recipe that gives you perfect dairy-free, low-carb buttercream frosting every time!
This dairy free American buttercream recipe is the answer to frosting a birthday cake, layer cakes, an 8-inch cake or vegan vanilla cupcakes for many special occasions.
Making your own homemade frosting with simple ingredients at home ensures that your low carb dairy-free buttercream frosting is not cross contaminated.
I will walk you through a step-by-step tutorial to make this dairy-free vanilla frosting that works every single time and can be flavored however you wish!
Keep reading as I share my favorite ingredients to use, give tips, substitutions and also answer frequently asked questions you may have.
What you will need to make this Non-Dairy Frosting
- Earth Balance, Country Crock Plant Butter Sticks or Vegan Buttery Spread: Any of these substitutes work in place of traditional butter in the recipe providing necessary fat content and structure for a fluffy frosting. Whether you choose a brand I list or a different brand, all have some sort of butter flavor as well so that adds to the familiarity. The best vegan butter is one you enjoy. I believe the best dairy free butter is one you can have straight up on some Dairy Free Pancakes or Gluten Free Bread and still enjoy.
- Coconut Oil (or more vegan butter): Using a little bit of coconut oil will give the frosting extra structure once cooled.
- Vanilla Extract: It adds a depth of flavor that is expected in buttercream frosting. Make sure to use a high-quality, pure vanilla extract for the best results.
- Non-Dairy Milk Options: Choose from various non-dairy milk options such as almond milk, coconut milk, coconut cream, soy milk, oat milk, cashew milk, and rice milk. Keep in mind how thin or thick the dairy free milk substitute is as that will determine how much you need. I would use less coconut milk versus rice milk since coconut milk is thicker like heavy cream.
- Powdered Erythritol or Allulose: I tend to use powdered erythritol the most for frosting recipes as it provides a silky frosting texture that is hard to replicate. Allulose comes somewhat powdered and can be further powdered down with a blender or a food processor. If you are sensitive to sugar alcohols, you could opt for powdering some coconut sugar. Although it is not completely sugar free, it is lowest on the glycemic index to not spike blood sugar.
Let’s make the best vegan buttercream frosting
In a large bowl of a stand mixer fitted with a paddle attachment, cream the room temperature butter with the room temperature coconut oil until light and fluffy.
This should take approximately 3 minutes of constant mixing.
You will notice how the texture is fluffy and light with a white color.
Now add in half of your confectioners erythritol or powdered sugar you chose slowly while mixing at low speed to avoid a sugar cloud, then increase to high speed.
Once it gets a thicker texture, stop and scrape down the bowl.
Turn the mixer back on low speed and add the rest of the powdered sugar along with the vanilla extract.
At this point you need to determine which kind of dairy free milk you will use as the consistency will determine how much you need.
I used unsweetened almond milk, so the amount listed is for that type of consistency.
If you want a thicker consistency, use less milk.
Mix it into a super creamy frosting by letting it whip up for 3 more minutes.
At this point you are ready to use this dairy free frosting for spreading on a cake or even piping onto a cake.
I took my Dairy Free Low Carb Chocolate Cake and frosted it with this vanilla icing.
I used excess frosting to decorate the top of the cake.
With a wide mouth canning jar or other similar container, press the point of the decorating bag into the container and fit the excess around the sides by rolling down.
Now take your frosting and using a knife or spatula to put it into the bag.
Once it is filled, remove it from the container and slowly press down toward the tip with your hand or flat object.
Roll up the end and pipe as desired.
This recipe will frost one 8-inch round cake or one 8×8 square cake.
If you want to double the recipe for a two-layer cake you can without any adjustments needed.
Store any leftover frosting in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using it again and give it a good stir.
Mix it with a hand mixer if you need to get it smooth again.
Nutrient information is based on the ingredients listed in the recipe card.
It is ideal for anyone on a medically restrictive diet but not ideal for a low calorie diet based on the daily values in the available nutrient data.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 117 |
| % Daily Value* | |
| Total Fat 12.9g | 17% |
| Saturated Fat 5.5g | 27% |
| Cholesterol 0mg | 0% |
| Sodium 129mg | 6% |
| Total Carbohydrate 0.1g | 0% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 0g | |
| Protein 0.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 15mg | 1% |
| Iron 0mg | 0% |
| Potassium 10mg | 0% |
Turn this base recipe into many different Vegan Frosting Recipes
When you think of all of the best frosting recipes you can create once you have the base recipe down for this vanilla buttercream frosting, the sky is the limit!
Consider these ideas for additions to create different flavors listed.
If it is fat based, add in at the beginning with the butter and coconut oil.
If it is fruit based, add it in after the powdered sugar addition and before the non-dairy milk addition so the frosting does not become too thin.
- Vegan Cream Cheese Frosting: Add 2 tablespoons of vegan cream cheese.
- Dairy Free Peanut Butter Frosting: Add 2 tablespoons of creamy peanut butter.
- Sugar Free Chocolate Frosting: Add 2 tablespoons of cocoa powder in with the confectioners sugar.
- Berry Frosting: This applies to blueberries, blackberries, raspberries, or strawberries. Take 1 cup of berries and add to a small saucepan with 1/4 cup water. Cook on low until the berries have softened and can be mashed. Mash the cooked berries and then press through a sieve that is over a bowl. Take the deseeded and deskinned pulp and use after the powdered sugar addition.
Tips, Substitutions and FAQs
- Ensure your Earth Balance or vegan buttery spread is at room temperature before you start. This helps create a smooth, lump-free frosting.
- Use a stand mixer with a paddle attachment for the best results. If you don’t have one, an electric mixer will work, but you may need to mix a bit longer to achieve the desired consistency.
- Change the flavor from vanilla to others with a little addition. Chocolate can be made with adding 2 tablespoons of cocoa powder. You can create other flavors with extracts like almond extract, peppermint extract, or pureed fruit to create fresh flavors.
- Change the color of the frosting with gel food coloring. Most grocery stores have both water-based food coloring and gel coloring. If you cannot find gel coloring, use the water based one but add it in at the end before you add in the non-dairy milk. This ensures that you do not get a runny consistency in your frosting.
- If you are wanting your frosting to be less salty, choose an unsalted butter as your base fat and add in a pinch of salt at the end.
Would this be considered a vegan recipe that would work with any vegan dessert? Yes! No animal products are used in this recipe. It would be perfect to frost any of your favorite vegan cakes or vegan sugar cookies.
Can I Make This Frosting Without a Stand Mixer? Yes, while a stand mixer with a paddle attachment is ideal, you can use an electric hand mixer or even mix by hand if needed. It will just take a bit more effort to achieve the same smooth and fluffy texture since you may have to use a wooden spoon to stir and press the ingredients.
What Are Some Good Non-Dairy Milk Options? Almond milk, coconut milk, soy milk, oat milk, cashew milk, and rice milk are all excellent choices. Just remember, the thickness or thinness of the non-dairy milk you choose should match what consistency you need. Less of thinner ones, a little more of thicker ones.
Can I Use all Coconut Oil Instead of a blend with Earth Balance? While all coconut oil can be used, it has a different consistency and may make the frosting less stable. If you want to stay away from the plant butter, try Nutiva Palm Shortening instead. It will come out a little stiffer than the plant butter one, but it still tastes great and is better suited for application with a knife.
How do I store leftover frosting, and can I make it ahead of time? Store any leftover frosting in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using it again and give it a good stir. Mix it with a hand mixer if you need to get it smooth again.
Can I add different flavors to this frosting? Definitely! Besides making it chocolate by adding 2 tablespoons of cocoa powder, you can add other flavors with extracts like almond extract, peppermint extract, or pureed fruit to create fresh flavors. If you use fresh fruit, cook with a little water until softened, mash then press through a sieve. If the fruit contains too much water, then it needs to be cooked down as to not separate the frosting ingredients.
Can I color this frosting? Yes, you can add food coloring to this frosting. Gel food colors are recommended as they won’t alter the consistency of the frosting.
How much sweetener should I use? I recommend using what is called for then adjusting the sweetness accordingly. I prefer mine to be sweet, so I added the extra optional stevia. One out of three children thought it was too sweet. Myself and the other two children loved it sweeter. Consider what dessert you are putting it on and that should help you make a decision.
Can I use this frosting on cookies? Yes, this frosting works great on cookies, especially if you’re looking for a creamy and flavorful topping rather than a hard-drying icing. It goes well with cookies that need to be refrigerated since the frosting does not harden completely when cold.
If I only need dairy-free and not low carb, can I use regular confectioners’ sugar? Yes, it will work out the same. I have tried both versions and they are equally delicious!
Making dairy-free low carb buttercream frosting allows you to enjoy a delicious, creamy frosting while adhering to dietary restrictions.
With a few simple steps and the right ingredients, you can create a frosting that’s perfect for any occasion, from special holidays to everyday treats.
Next time you’re in the mood to bake, give this dairy free low carb frosting a try and enjoy the rich, sweet taste without the dairy or carbs!
Easy Dairy-Free Low Carb Buttercream Frosting Recipe
Equipment
- hand mixer or stand mixer
- large mixing bowl
- Spatula
- piping bag or corner of zip top freezer bag
Ingredients
- 1/2 cup Country Crock Plant Based Vegan Butter or dairy free butter of choice
- 1 tablespoon coconut oil
- 2 1/2 teaspoons vanilla extract
- 1 1/2 cup confectioners erythritol
- 1/4 teaspoon salt
- 1/4 teaspoon stevia optional. Use if you want it to be extra sweet.
- 1 tablespoon Unsweetened Almond Milk or Coconut Milk
Instructions
- In a large bowl of a stand mixer fitted with a paddle attachment, cream the room temperature butter with the room temperature coconut oil until light and fluffy. This should take approximately 3 minutes of constant mixing.1/2 cup Country Crock Plant Based Vegan Butter, 1 tablespoon coconut oil
- Now add in half of your confectioners erythritol or powdered sugar you chose slowly while mixing at low speed to avoid a sugar cloud, then increase to high speed. Once it gets a thicker texture, stop and scrape down the bowl.1 1/2 cup confectioners erythritol
- Turn the mixer back on low speed and add the rest of the powdered sugar along with the vanilla extract. At this point you need to determine which kind of dairy free milk you will use as the consistency will determine how much you need.2 1/2 teaspoons vanilla extract, 1/4 teaspoon stevia
- I used unsweetened almond milk, so the amount listed is for that type of consistency. If you want a thicker consistency, use less milk.1/4 teaspoon salt, 1 tablespoon Unsweetened Almond Milk or Coconut Milk
- Mix it into a super creamy frosting by letting it whip up for 3 more minutes.
- This recipe will frost one 8-inch round cake or one 8×8 square cake.
- If you want to double the recipe for a two-layer cake you can without any adjustments needed.
- Store any leftover frosting in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using it again and give it a good stir. Mix it with a hand mixer if you need to get it smooth again.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 117 |
| % Daily Value* | |
| Total Fat 12.9g | 17% |
| Saturated Fat 5.5g | 27% |
| Cholesterol 0mg | 0% |
| Sodium 129mg | 6% |
| Total Carbohydrate 0.1g | 0% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 0g | |
| Protein 0.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 15mg | 1% |
| Iron 0mg | 0% |
| Potassium 10mg | 0% |
- Ensure your Earth Balance or vegan buttery spread is at room temperature before you start. This helps create a smooth, lump-free frosting.
- Use a stand mixer with a paddle attachment for the best results. If you don’t have one, an electric mixer will work, but you may need to mix a bit longer to achieve the desired consistency.
- Change the flavor from vanilla to others with a little addition. Chocolate can be made with adding 2 tablespoons of cocoa powder. You can create other flavors with extracts like almond extract, peppermint extract, or pureed fruit to create fresh flavors.
- Change the color of the frosting with gel food coloring. Most grocery stores have both water-based food coloring and gel coloring. If you cannot find gel coloring, use the water based one but add it in at the end before you add in the non-dairy milk. This ensures that you do not get a runny consistency in your frosting.
- If you are wanting your frosting to be less salty, choose an unsalted butter as your base fat and add in a pinch of salt at the end.
Nutrition
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