Recipe: Buttercream Frosting

Recipe: Buttercream Frosting post image

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


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Leave a Comment

  • Meagan June 16, 2013, 10:14 pm

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

  • Stacy @Stacy Makes Cents June 17, 2013, 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!

  • Sara June 17, 2013, 2:34 pm

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

  • Jill June 17, 2013, 2:42 pm

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

  • Bobbie June 17, 2013, 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!

  • Jill June 17, 2013, 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:

  • Emma June 19, 2013, 8:19 pm

    Can you substitute raw cream for the coconut cream?

  • jamie June 20, 2013, 6:36 pm

    Looks good! I will be giving it a try!

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

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

    • Jill June 25, 2013, 10:37 am

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

  • Adelina Priddis June 24, 2013, 10:51 pm

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

  • Amy June 26, 2013, 1:43 am

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

    • Jill June 26, 2013, 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.

  • March 15, 2014, 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.

  • Julia August 19, 2014, 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?

    • Jill August 19, 2014, 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.