Creamy Low-FODMAP Vanilla ‘Buttercream’ Frosting; Gluten-free, Vegan

This is a sweet, creamy and delicious low-FODMAP vanilla frosting that is vegan and gluten-free.

Enjoy it for any low-FODMAP cake (like my Low-FODMAP Lemon Poppyseed Layer Cake or low-FODMAP Rainbow Cake), low-FODMAP cookie (my chocolate chunk cookie or low-FODMAP sugar cookie), or any other treat you desire.

Check out over 200 more low-FODMAP recipes on my blog!

Be healthy and happy,

Rachel Pauls, MD


Creamy Low-FODMAP Vanilla Frosting; Vegan, Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 10

Makes enough for a large layer cake

 Ingredients

  • 1.5 tsp vanilla extract (can use colorless if desired), or substitute your desired flavoring
  • 2 cups vegan margarine or lactose-free margarine, room temperature
  • 6 cups confectioner’s/icing sugar
  • 3 TB canned coconut milk (take about 1/2 cream and 1/2 liquid)

Directions

  • Cream margarine in stand mixer with whisk attachment until fluffy
  • Add sugar and continue creaming until well-blended (I like to cover the mixer with a dish-towel to reduce sugar spray)
  • Start at a low speed and then slowly speed up, scraping down bowl as necessary
  • Add vanilla, then coconut milk a little at a time until correct consistency
  • Beat at high speed until icing is creamy
  • Perfect for decorating, and delicious on fruit too!

Try it on my low-FODMAP Lemon Poppyseed Layer Cake!

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