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