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.Nutrition for 1/8th of the recipe: 12.9g fat/0.1g carb/0.1g protein
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 8x8 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
Calories: 117kcalCarbohydrates: 0.1gFat: 12.9gSaturated Fat: 5.5gSodium: 129mg
Tried this recipe?Let us know how it was!