Vegan Buttercream Frosting

Vegan Buttercream Frosting

A light, vegan buttercream frosting, low-FODMAP, dairy-free, and refined sugar-free. Yeah, go ahead, lick that frosting's practically good for you.

By, variation of Bare Bakery's dairy-free buttercream frosting

Kelly of Bare Bakery in Houston, Texas, has generously shared with me her amazing faux buttercream recipe. It is completely dairy-free with the lightness and soft mouth-feel of real buttercream frosting. To keep it low-FODMAP, I altered it a tad by eliminating coconut flour. Also, I reduced the maple syrup and added a pinch of salt to bring out the sweetness without adding more calories. Tapioca flour and arrowroot powder are interchangeable here, and I opt for tapioca as it has a slightly reduced amount of calories and carbohydrates, which is great for the men in my life!

It really is important with this frosting to whip the heck out of it. So if you don't own a standing mixer, then pull out your electric beaters and get to work! It's well worth the effort (and it works off the calories you're about to consume)!


  • 1 cup palm shortening
  • ⅓ cup pure maple syrup
  • 2 Tbsp arrowroot powder or tapioca flour
  • 1 tsp pure vanilla extract
  • 1 tiny pinch (as in, less than ⅛ tsp) kosher salt


  1. Into bowl of standing mixer fitted with paddle attachment (this is not a typo!), add palm shortening, maple syrup, arrowroot powder or tapioca flour, vanilla extract, and salt. Mix at low speed until combined.
  2. Increase mixer speed to high and beat for 30 seconds until fluffy and smooth.
  3. Turn off mixer. Place plastic wrap over mixing bowl and place into refrigerator to harden for 30 minutes to 1 hour before using.
  4. Whip frosting ever so briefly to allow it to thicken a bit before piping. After frosting cupcakes, place into refrigerator to harden frosting again.


  • This recipe makes 2 cups of frosting, which is pah-lenty to do all types of fancy piping work on cakes, cookies, and cupcakes.
  • Frosting keeps for several days in refrigerator in ziplock plastic bag. Frosting also stores well in freezer (store for up to 3 months) in freezer-safe plastic bag; defrost in refrigerator and allow to come to room temperature on counter before using. It's a good idea to whip the frosting for a minute before using.
  • When using tapioca flour, this frosting has 172 calories, 6 g total carbohydrates, 5 g sugars per serving (12 servings; using My Fitness Pal recipe calculator).
  • To color frosting, might I recommend India Tree Nature's Colors Decorating Set? These gorgeous dyes are made with natural ingredients, are non-GMO, kosher, and top allergen-free. For the soft pink frosting in the photo, I used 2 drops of red. For pizazz, I added their My Party sprinkles!
  • If you're seeking a sugar-free option, try our Vegan and Sugar-Free Buttercream Frosting. It has Dad's stamp of approval!