Recipe: Buttercream Frosting

June 16, 2013 · 21 comments

Pin It
Post image for Recipe: Buttercream Frosting

Here is a simple recipe that is easy to make and delicious! It is very rich in both fat and sweet so use it just for a special treat like a birthday cake. If you would like to make it dairy free, just use ghee instead of the butter.

Buttercream Frosting


  • 1/2 cup honey (where to buy)
  • 1/4 teaspoon stevia (where to buy)
  • 1/2 cup butter (unsalted) — softened — I use Kerry Gold unsalted
  • 2 Tbsp coconut cream (where to buy) — use the thick cream from the top of the can (where to buy)
  • 2 tsp vanilla



  1. Add all the ingredients into a mixing bowl and mix with the electric mixer until smooth and combined — about 8 – 10 minutes

Prep Time: 15 minutes

 Shared at: Barnyard Hop, Traditional Tuesday, Hearth & Soul Hop, Gluten Free Wednesday, Whole Food Wednesday, Allergy Free Wednesday, Wild crafting Wednesday, Tasty Traditions, Thank Your Body Thursday, Gluten Free Friday, Foodie Friday


Related Posts Plugin for WordPress, Blogger...

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to,,,,, or Disclaimer

Tropical Traditions Gold Label Virgin Coconut Oil

1 Gallon Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.
Pin It

{ 17 comments… read them below or add one }

1 Meagan June 16, 2013 at 10:14 pm

This looks AWESOME! I’ve wanting a refined sugar free frosting that looks like the REAL thing for a while!! :)


2 Stacy @Stacy Makes Cents June 17, 2013 at 7:56 am

This looks so good! I’ve been looking for a good icing recipe for my daughter’s birthday cake and this looks perfect!
Visiting from Homestead Barn Hop!


3 Sara June 17, 2013 at 2:34 pm

One question, what if I don’t want to use stevia, is there a substitute?


4 Jill June 17, 2013 at 2:42 pm

Hi Sara,
Just use more honey — or taste it first to see if you need more sweetener.


5 Bobbie June 17, 2013 at 4:30 pm

Hi Jill,

Is the stevia you recommend (buy here) “pure”? I remember a while back you posted your thoughts about stevia – trying to find that post!!!

Thanks for sharing your wisdom!


6 Jill June 17, 2013 at 8:09 pm

Hi Bobbie,
The purest stevia is the green leaf stevia in a powder form. This one is clear and a liquid extract. I’m OK with this one. I don’t like using the powder as I find it does not combine as well.

Here is the stevia article:


7 Emma June 19, 2013 at 8:19 pm

Can you substitute raw cream for the coconut cream?


8 Jill June 19, 2013 at 8:22 pm



9 jamie June 20, 2013 at 6:36 pm

Looks good! I will be giving it a try!


10 The Modern Pioneer Mom June 24, 2013 at 10:26 pm

This frosting probably doesn’t crust over for decorating does it? I’m thinking it stays soft?


11 Jill June 25, 2013 at 10:37 am

Hi Modern Pioneer Mom,
The frosting stays soft even in the refrigerator.


12 Adelina Priddis June 24, 2013 at 10:51 pm

That is a new buttercream frosting recipe. Sounds pretty good.
Thanks for sharing!


13 Amy June 26, 2013 at 1:43 am

Ghee is clarified butter, how can using ghee make it dairy free?


14 Jill June 26, 2013 at 6:47 am

Hi Amy,
Many people who are dairy free can tolerate ghee as it is only the fat not the protein part of the dairy.


15 March 15, 2014 at 12:53 pm

Hi there everyone, it’s my first visit at this
site, and piece of writing is truly fruitful designed for me, keep
up posting these posts.


16 Julia August 19, 2014 at 7:23 am

Been looking for frosting for a wedding cake that’s scd compliant…and doesn’t melt lol…how does this icing stand up to room temperature?


17 Jill August 19, 2014 at 10:31 am

Hi Julia,
It would be best to keep it refrigerated until up to one hour before serving. I would suggest you test this on a small cake first and keep it out as long as you need to. I think it would be fine in most cases if it not hot in the house.


Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: