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Vanilla Buttercream Frosting {Dairy, Soy, Refined Sugar Free}

 Buttercream Frosting


I finally found it – the perfect vanilla frosting!!! I’ve made many vanilla frostings over the past few years that I’ve been happy with, but this is the frosting I’ve been dreaming of – it’s the whole kit and caboodle 🙂

This recipe is based off of my cream cheese frosting which uses shortening as a base, is sweetened with honey, and has a small amount of almond butter to make it creamy, more dairy-like, and give it depth of flavor. But instead of using 1 C of non-hydrogenated shortening, I used 1/2 C shortening and 1/2 C Earth Balance butter to give more of a buttery taste – something I do often when making my cream cheese frosting just to mix things up a bit.

I was still in the process of perfecting my frosting when I happen to run across Elana Amsterdam’s new book Gluten Free Cupcakes while at my local health food store. I’ve wanted her book for some time but when I ordered it from Amazon it got lost in the mail, so I was SO excited to find it at my health food store 🙂 As I was looking through it, I was amazed at her frosting recipe – it was almost the exact same recipe I had been working on!!!

So after some inspiration from Elana to mix my frosting with a handheld mixer and not use a blender (like my cream cheese recipe), it fixed all of the texture issues I had. Makes me want to try my cream cheese frosting with a handheld blender… hummm, maybe if I use cashew butter instead of whole cashews I could make it work???

Anyways… here is the recipe. I KNOW you will be so happy you made this 🙂

*In my more recent frostings, I add a Tbsp. or 2 of Refined Coconut Oil (solidified), it adds some thickness and substance to the frosting. I haven’t tested it in this recipe yet, but I will let you know the results when I do!


Vanilla Buttercream Frosting {Dairy, Soy, Refined Sugar Free}
  • ½ C Non-Hydrogenated Shortening
  • ½ C Earth Balance Butter (for grain free, try Earth Balance Coconut Spread, Ghee, or add additional shortening), room temperature
  • ¾ C Honey
  • 1 Tbsp. Pure Vanilla
  • Scant ½ Tsp. Almond Butter, optional but especially recommended if using only shortening
  • 1 or 2 Drops Vanilla Stevia, optional (to taste)
  • Refined Coconut Oil, if needed
  1. Blend all ingredients on low for about 30 seconds or until well combined.
  2. Turn speed to medium-high and blend until creamy and smooth.
  3. Place in refrigerator 10 to 20 minutes to firm up if needed. Also, you can add solidified, refined coconut oil 1 Tbsp. at a time to thicken as needed.

this post is part of Slightly Indulgent TuesdaysGluten Free Wednesdays, and Whole Foods Wednesdays, Whole Food Fridays,  Allergy Free Wednesdays

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  1. Marianne Kleminski says:

    what is •½ C Non-Hydrogenated Shortening?

    • Cassidy says:

      Hi Marianne!

      Non-Hydrogenated Shortening is just shortening that has no trans fats but instead has the healthy fats – polyunsaturated fat and monounsaturated fat. I use the Spectrum Organic brand that is 100% palm oil, you can find it on amazon or a health food store. It still contains a small amount of saturated fat though. Hope this helps!


  2. I am always looking for frosting recipes to try! This looks awesome!!

  3. My birthday is coming up and I’d like to make an autoimmune cake. Could I replace the butter with coconut butter? Also, could I replace the stevia with non alcoholic vanilla?

    • Hi Erin! I don’t have a lot of experience with coconut butter so I can’t say for sure, but if it’s about the same consistency as butter it would probably work fine or you could use all shortening. And I’m sure you could replace the stevia with non alcoholic vanilla or even just omit it 🙂 Let me know how it turns out!!!


    • Erin, you can just use coconut oil instead of butter. I can’t have dairy so I have had to learn a lot of dairy replacements. It works great! Hope this helps.


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