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}
 
Ingredients
  • ½ C Non-Hydrogenated Shortening
  • ½ C Earth Balance Butter (for grain free, try Earth Balance Coconut Spread)
  • ¾ C Honey
  • 1 Tbsp. Pure Vanilla
  • Scant ½ Tsp. Almond Butter
  • 1 or 2 Drops Vanilla Stevia, optional
  • Refined Coconut Oil, if needed
Instructions
  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

Comments

  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!

      -Cassidy

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

Trackbacks

  1. […] see my updated vanilla buttercream frosting recipe – it is TO DIE […]

  2. […] for the frosting I used my vanilla buttercream frosting recipe. My frosting started to melt because it was crazy hot yesterday! If you’re worried […]

  3. […] tastes A-MAZING, but it can be hard to get the texture exactly perfect) with the simplicity of my buttercream frosting – it’s a perfect marriage! Not only does it have the taste and texture of […]

Leave a Comment

*

Rate this recipe:  

Notify via Email Only if someone replies to My Comment