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


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

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

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.