Delicious & Easy Vanilla Buttercream (without so much sweetener)
Makes enough for 12 cupcakes, or one layer 9 inch cake. See notes above about different variations of sweeteners.
  • ½ pound (2 sticks) butter, room temperature (I prefer organic and/or pastured)
  • 1 cup of powdered organic sugar
  • 1 teaspoon vanilla extract (gluten-free, if needed)
  • 1-2 tablespoons heavy cream of full fat coconut milk, as needed (I've also used almond milk with success)
  1. Place the butter and sugar in the bowl of a stand mixture, or use a hand mixture to combine the butter and sugar in a bowl, on low speed, until combined. Then increase speed to medium and mix for about three minutes, or until the frosting is smooth and airy.
  2. Add in vanilla, and cream/milk of choice, until you get the right consistency (mixing for about one more minute).
  3. Frost right away. If it is a really hot day, or you have a hot house and find that the frosting is too soft, simply refrigerate until it gets the right consistency.
Recipe by The Nourishing Gourmet at