This Sugar-Free, Low Carb Vanilla Buttercream Frosting is simple, low carb and needs only 4 ingredients!
With just 4 simple ingredients you can have a sugar free, low carb, gluten free vanilla frosting for any dessert. Whether you need to frost a cake or cookie, this recipe is so simple a child could make it successfully!
This recipe was first published in December of 2014. I'm re-sharing it today because I felt it needed a video to show how easy it is to make.
This weekend was a perfect Saturday with nothing to do but stay home and bake and that's exactly what we did! I was so grateful to have a Saturday at home for the first time in a really long time after what seemed to be an endless streak of busy weekends.
My youngest two kiddies and I made two kinds of cookies! The first that you see in these pics today with the frosting is a recipe I originally made with whole wheat flour, my Sugarless Sugar Cookies and the second recipe will be coming this week for Gingerbread Men! I made the sugarless sugar cookies twice using Bobs' Red Mill gluten free flour and had to adjust the sweetener a bit from the original recipe.
I've been finding that Swerve is a perfect cooking baking ingredient as it perfectly adds the bulk the sugar would have provided. Although it isn't as sweet, so I the first time around I always seem to not use enough stevia and the product is not as sweet as one would want in a cookie or any baked good. But with this line of business, it's the name of the game and thankfully each time, especially with this frosting, the kids ate the not so sweet sugarless sugar cookies anyway.
I've made a few delicious frostings that will provide you some variety for all your baking endeavors: Chocolate Buttercream, Cannoli Frosting, Peanut Butter Buttercream, and here's a collection of 16 fantastic frostings!
I'm sure your wondering about the food coloring in the cookies right? In October when I made my green Halloween Witches finger cookies I tried using a less expensive brand of natural food coloring I found at Whole Foods instead of purchasing the brand you see above in the picture because it was about $16.00! We experimented with cookies using the cheaper brand and the taste was not kid approved. This brand, while expensive, is worth every cent because there was absolutely not aftertaste or funny taste at all and the kids loved it.
The red color did not come out as red as I would have liked, it's more pink but my daughter was thrilled with the pink so we kept it. I think If I continued to add red coloring it would have been closer to a red color.
I used to get deeply frustrated with myself when a recipe didn't come out perfect on the first try. How silly now that I look back over the last 3 years of this blog. Trial and error is how I have perfected my skills and testing recipes and having fails, while I hate wasting ingredients, it is all part of the deal when it comes to making sugar free desserts.
So when you see a dessert recipe on this blog you can know for certain that it's been made more than once and it's as good as it gets for sugar free baking.
My daughter is just 11 but she is taller than me and looks like a 13 years old and my little man is 8. They love to help in the kitchen and the pretty decorated cookies you see on the plate is ALL them! They found that using a knife to spread the frosting was difficult so they washed their hands and used their fingers, almost like finger painting on a cookie. Made for a much more smoother look.
The only decorations not sugar free were the mini chocolate chips from Enjoy Life and the white pearl candies. The sprinkles were naturally dyed made by the same company for the food coloring I purchased.
Overall I'm super happy how pretty these turned out and once the frosting dried a bit on top were were able to freeze them between parchment paper in an airtight container to be ready for our cookie tray assembling on Christmas Eve.
And here's my quick Youtube video to show you how easy this is!
Brenda's Notes
- When I figured the nutritional information, I thought about a tablespoon was sufficient for each cookie. Obviously if your cookies are smaller cut outs you may need less.
- To make this dairy free, the butter could be switched to softened coconut oil and the milk, a non dairy alternative like almond milk.
- If you prefer stevia, instead of Swerve, for this recipe you would need a powdered stevia that would add bulk to create the texture. Or use whatever sugar free powdered sweetener you prefer and taste and adjust to your preference.
Sugar Free Vanilla Buttercream Frosting
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Sugar-Free Vanilla Buttercream Frosting
Ingredients
- ½ cup butter room temperature
- 1 cup Swerve confectioners
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk
Instructions
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Add all ingredients into a stand mixer and blend on high until smooth.
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Continue to add additional milk for desired consistency. Makes 1 ¼ cup or 10 ounces.
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Does not need refrigeration once on cookies.
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Unused frosting can be stored in an airtight container for up to 2 weeks or frozen for up to 3 months.
the smiles on the kiddos faces!
My fiance is allergic to coconut, is there something I could use as substitute to the coconut milk?
unsweetened almond milk
It sounds as though you had a wonderful baking day with your kids! This frosting is something I need on hand when we're ready for cookie decorating here.
I love the idea of this but I have tried something similar with not great results. I've found that Swerve has a cooling effect as an "aftertaste" that my family didn't like and Stevia has a bitter aftertaste. Have you run into this as well?
When combined it seems to work well and my kids loved the frosting. I've tried it with just stevia but can only make a cream cheese frosting with liquid vanilla stevia. For this type of texture as in a typical buttercream it needs the bulk that Swerve provides.
Salted or unsalted butter? Love your recipes, thank you
I use salted in this recipe.
Could Pyure be used instead of Swerve?
Sure!
you could try sukrin
I just started my cookies today!! I love a good frosting recipe!
I love India Tree!They are truly the best natural food coloring out there.
Such a wonderful frosting recipe!
This is awesome! Amazing you can make it sugar free!
Can't wait to start decorating our cookies!
Can I used lactose free milk?
yes that would work
Can I use regular almond milk instead if coconut milk?
yes
What a fabulous way to spend a "free" Saturday with your kiddos. I bet they had a blast applying the frosting with their fingers!
Those frosting colors are so pretty! We already started the holiday cookie baking. The kids just love to take over and the sprinkles end up everywhere...which makes it more fun!
Wow! I had never heard of that swerve before! Great idea 🙂
It's always great to see your lighter and healthier recipes Brenda! (Especially this time of year when so many of us are indulging in holiday sweets!)
Thank you Martha!
Could Splenda be used in place of the whatchamacalit lol
Or does that take place of the powder sugar?? And do u know if they sell it at Walmart annnd can I taste a dif. From the real thing?.
Right the Swerve I'm using takes the place of powdered sugar. I've seen Swerve sold at Whole Foods and online not sure about Walmart. But another sugar free sub should work in its place.
I definitely WOULD NOT RECOMMEND Splenda! Especially if you have Fibromyalgia! I could not walk on some days even though I was in my fifties. Finally, a doctor read me the side effects of Splenda, and it actually causes Fibromyalgia! I never heard of Swerve. Wonder what the ingredients are.
Swerve is eritherol
Splenda is on the list for "ok" for fibro. I think you may have it mixed up with aspartame and others which can be a problem in *some* people.... Splenda is pretty much the only artificial sweetener that works for me...
I'm don't think I can make this recipe due to sorta nasty reactions to the ingredient in Swerve, but maybe I can modify it somehow using Splenda.... Or just use sugar but far less (I realize this is a sugar free site).
Brenda I used Splenda for my sweetner and it is so bitter. any way I can save the icing with an addition of something to take out the bitter taste. its gonna ruin my cake!!! HELP please!!!!
Deborah
Oh no! So sorry that happened, I don't use splenda I didn't know it would cause it to be bitter. Do you have on hand any Swerve confectioners or vanilla liquid stevia, those would help balance out the flavor.
I usually don't have the patiences to frost cookies but I've been hearing more and more about Swerve - need to check it out!
Sugar-free buttercream?! You're my hero!
I love India Tree food colors and have already printed this recipe. My niece is coming to visit and we are going to make this frosting for a cookie day.
Awww, your cookies came out adorable! And healthier too. I always learn so much from you!
I don't understand the recipe. 15 grams of carbohydrates go on one cookie? If so, this can't be a low carb forum. I need help.
HI Mel, I just wanted to update you, the nutrition site I use for calculations does not subtract the sugar alcohols and therefore it was an error. I updated the recipe. There is no carbs at all in the frosting. Sorry about that!
Love the picture of your kids. They look like they're having a blast! Nice recipe. Your frosting looks creamy and delicious!
These are so pretty, I just love the muted tone of the colors in your frosting!
Wow- that frosting looks perfect! I almost can't believe they're sugar free. 🙂
Aww your cookies are adorable!! Who cares if they're pink!! Love this sugar free frosting. Such a great alternative!
What a great thing! Such pretty cookies ...
You are the most awesome sugar free cook! I cannot imagine making frosting sugar free- awesome! Plus that natural food coloring sounds fantastic.
This is so cool. Firing this over to a friend with diabetes right now. She's going to love it.
Love the photos of the kids decorating. Such a great tradition.
I make so, so many cookies around Christmas that are sugar-laden. it's great to have one that is lighter but still so delicious!
I love this Brenda! There are so many recipes out using too much sugar and food dye this time of year. Love how you made this fun, healthier and festive.
I can never decide whats best...making cookies as a family or eating them! Yours look like they are enjoying themselves!
Looks like you had fun! And I have to cut back on sugar...I'm dying about it but the first thing I thought of was your site as must have resource for my journey in a couple weeks. Thanks for the frosting because it's my weakness!
this frosting looks great!! i am transitioning into a low carb diet since i have a complete sugar addiction!! i usually use regular powdered sugar and have never used swerve. does it cause any digestive distress like splenda?? that's my only hesitation with using it.
I have a sensitive stomach and have no issues with using Swerve.
thanks brenda! i plan on making your coconut cupcakes and this frosting for easter!! can't wait to see how it turns out.
How would you make this without butter or margarine??
I'm not sure as it is meant to be butter cream frosting. I guess you could try a vegan butter if you need it dairy free.
Your cookies look great! Just as a suggestion, beet juice from fresh cooked beets makes an awesome red color. I have used your suggested coloring but because it's so expensive and you have to use a lot to get at least a bright pink, I opted for the beet juice. Still looking for a natural alternative for the green. Orange and yellow beets work also if you want those colors (Halloween?).
Thanks, great recipe.
Liquid chlorophyll will work for green 🙂
I can't find the powdered swerve, or erythritol. The only erythritol I can find is granulated, and you get the gritty sugar like crunch. What can I do different?
Do you think Cinnamon Vanilla Stevia will work? And for cookies, I don't use milk, correct?
That stevia flavor would be fine. Not sure what your asking about the milk?
Do you have any tips for softening this icing once it's been in the fridge a few days? This recipe is fantastic!
Thanks, glad you liked it! Either let it sit out on the counter for a few hours to soften or place in a bowl sitting over a saucepan of simmering water.
how would this recipe work for cupcakes that will be out in the heat. Will it melt or get to soft? Looking at using this for my sons birthday party but its so hot outside.
I would keep it refrigerated for as long as you can, it still has butter and with crazy heat, it melts.
My frosting was gritty from the Swerve, did i do something wrong?
Did you use the confectioners? Next time put the Swerve in a blender to make it finer.
Hi, I added the milk to make it spread better, but when I went to add another T. it wouldn't mix in, just got liquidy around the frosting and wouldn't blend in. What is the explanation? thanks
I found your recipe while searching for frosting recipes for my birthday cake, and I'm so excited. It looks really easy, and the ingredients are common low carb/sugar free ones.
You mentioned coconut oil as a sub for dairy free, have you worked w/Blue Bonnets lactose free stick margarine as a butter sub?
No I've not tried it.
I normally make a regular buttercream frosting. The sugar is measured by weight instead of cups. Can I make it the same way and just replace the regular confectioners with Swerve?
You sure can
Thanks. My diabetic friends will love this. They can now enjoy the cakes I make instead of being too concerned with their numbers. Glad I found your page
This icing is amazing! I used it to put on the red velvet mini cake recipe of yours. I don't feel like I'm missing anything.
Will this work on cupcakes? I tried a similar recipe and it was a bit too runny for my cupcakes.
It worked for me!https://www.sugarfreemom.com/recipes/low-carb-sugar-free-sparkling-champagne-cupcakes/
This is the best SF buttercream I have ever made...and sooo easy. I mean, this is wanting to lick the mixer bowl good. Thank you so much.
Thank you so much!
What is a serving? It says 34 calories. Is that for a tablespoon?
Soubds great.
I made this frosting with stevia tonight and it literally tastes like earwax. So disappointing! I really need to track down some erythritol. I ruined my cupcakes. Sigh.
Is the serving size correct? 1 gram ?
No the recipe plug in had a glitch with all serving sizes converting to 1 gram.It's 1 ounce.
For those who need to be dairy-free, coconut oil is not a great butter substitute in icings. It is very oily and gives a greasy mouth feel. It also melts on contact with little hands, resulting in greater mess everywhere. Vegetable shortening is neutral in flavor and has a higher melting point (meaning that it stays firmer at room temperature - like butter does). Some shortenings like Nutiva even have butter flavoring if that's important to your recipe flavor. Shortening (as opposed to coconut oil) is also a more equivalent butter sub in most baked goods as well. Most recipes calling for butter will have a more similar texture after baking if you sub in shortening rather than coconut oil.
My daughter will be decorating a cake for her grandparent's 65th. Will this recipe work for cake decorating?
Thanks.
I’m so glad I came across your site on Instagram. I’m on Low Carb and my problem is sweets! Now, i’m going to be fixing all your recipes to try. Thank you, for sharing. I will for sure be ordering your cookbook.
Tried this recipe with Splenda, since I was unable to locate Swerve in my local stores. Ended up a little goopy, so I added a third more Splenda at a time and mixed until the frosting was satisfyingly firm. (2/3 extra Splenda total) It tasted GREAT! I dribbled some food coloring and squished it all into a ziplock bag that I cut the tip off of, before decorating some premade sugar-free cookies. I love guilt free snacking!
Hey you could use Lily's chocolate chips or chop up Lily's bars to keep sugar free. Beautifullly bake also makes sugar free chocolate chips
I doubled this recipe so there would be enough for 48 sugar cookies, and oh my the icing was sooo sweet I couldn't stand it. I used Swerve Confectioners (2 cups), 2 sticks of unsalted butter (the recipe didn't say salted or unsalted so I wasn't sure), 2 teaspoons of vanilla, and 4 tablespoons of Silk unsweetened coconut milk. What did I do wrong? I ended up trashing the icing entirely because it was like pure sugar. Please help!
Oh that's too bad, sorry you felt it was too sweet. Rather than trashing it you could have added more butter to the mixture, but next time, best to make one batch and taste it before doubling. Or use half the recommended sweetener and taste and adjust from there. Swerve is 70% less sweet than white sugar.
This is brilliant, I started to make normal icing but ran out of icing sugar and found this. I was able to make a good icing while still using the batch I had started to make just adding xylitol and vanilla extract.
I have tried to make butter cream with the stevia confectioners and it turned out that it was not be the right consistency and the taste was too much like aspertain and the other artificial sugars that are not good for us. How can we mask that taste? Can we use a flavoring?
Hi Brenda,
If I don't have Swerve but have allulose, how much allulose should I use?