Silky, Less-Sweet Lactose-free Buttercream frosting
This lactose-free buttercream is perfect if you love a silky smooth frosting that isn’t too sweet.
Made with lactose-free butter, a reduced amount of powdered sugar and lactose-free cream, the frosting is light, fluffy, and easy to spread and pipe!
It’s a great option for anyone who prefers less sugar or needs a lactose-free and low-FODMAP frosting.
I make this frosting for BOTH my classic cakes and “healthier” cakes, and they both work perfectly!
INGREDIENTS
- 1½ cups (350 g) lactose-free butter, room temperature
Use real lactose-free butter! - 3 cups (385 g) powdered sugar, sifted.
Or a low FODMAP powdered sweetener like SukrinMelis. - 2 tsp vanilla
- Pinch of salt
- ½ cup (120 g) lactose-free cream, room temperature
Any lactose-free whipping cream (≥30% fat) works.
INSTRUCTIONS
- Add the softened lactose-free butter to a mixing bowl and beat with the paddle attachment on medium speed for 2–3 minutes until pale and light.
- Reduce mixer speed to low and add the icing sugar 1 cup at a time, mixing until mostly combined. Scrape down the sides of the bowl as needed.
- Pour in the vanilla extract gradually add the lactose-free cream. Beat on medium-high for 10 minutes until light and fluffy.
- Turn mixer down to the lowest speed for another minute to get rid of air bubbles.
- The buttercream should be silky smooth and spread easily.
NOTES
Lactose-Free Butter
- Lactose-free butter behaves exactly like regular butter but without the lactose.
- Make sure it’s softened, not melted—this creates a smoother frosting.
Lactose-Free Cream
- Any lactose-free whipping cream (30–35% fat) works.
Less Sweet Option
- For a lighter, less-sweet buttercream, reduce powdered sugar to 2–2½ cups (250–315 g).
- Whip longer (2–3 extra minutes) to maintain fluffiness.
Low FODMAP Sweetener Options
- Powdered erythritol can replace up to 50% of the sugar for a lower FODMAP or sugar-free frosting
RECIPE
Silky, Less-Sweet Lactose-free Buttercream frosting
This lactose-free buttercream is perfect if you love a silky smooth frosting that isn't too sweet. Made with lactose-free butter, a reduced amount of powdered sugar and lactose-free cream, the frosting is light, fluffy, and easy to spread and pipe!
Ingredients
- 350 g lactose-free butter room temp
- 385 g powdered sugar, sifted
- 2 tsp vanilla
- pinch salt
- 120 g lactose-free cream room temp
Instructions
- Add the softened lactose-free butter to a mixing bowl and beat with the paddle attachment on medium speed for 2–3 minutes until pale and light.
- Reduce mixer speed to low and add the icing sugar 1 cup at a time, mixing until mostly combined. Scrape down the sides of the bowl as needed.
- Pour in the vanilla extract gradually add the lactose-free cream. Beat on medium-high for 10 minutes until light and fluffy.
- Turn mixer down to the lowest speed for another minute to get rid of air bubbles.
- The buttercream should be silky smooth and spread easily.
Notes
- Lactose-free butter behaves exactly like regular butter, but without the lactose.
- Make the butter is it’s softened, not melted—this creates a smoother frosting.
- Any lactose-free whipping cream (30–35% fat) works.
- For a lighter, less-sweet buttercream, reduce powdered sugar to 2–2½ cups (250–315 g). Whip longer (2–3 extra minutes) to maintain fluffiness.
- Powdered erythritol can replace up to 50% of the sugar for a lower FODMAP or sugar-free frosting
Hi, I’m Alyssa. I’ve loved cooking and baking for as long as I can remember, and I’ll admit I’m obsessed with oatmeal. I’m so happy to share with you this blog containing healthy, diet-friendly recipes that still taste comforting and delicious.
One Comment