Low-FODMAP Salted Caramel and Raspberry Buttercream Frosting Recipes; Gluten-free, Vegan

What is your favorite part about a low-FODMAP Vanilla Cupcake?  The cake bottom? Or the frosting top?

I can’t deny that eating a perfect sized low-FODMAP mini-cake is absolute heaven (provided it is as moist as my low-FODMAP Vanilla Cupcakes or low-FODMAP Red Velvet Cupcakes).  But my true romance with a low-FODMAP cupcake is all about the frosting.  I love to mix it up too, try low-FODMAP Chocolate buttercream one day, and low-FODMAP Vanilla buttercream the next.

For this low-FODMAP cupcake baking extravaganza, I opted for a rainbow of frosting favorites!  Here you have the recipes for 2 of my most-requested low-FODMAP frostings…low-FODMAP Raspberry and low-FODMAP Salted Caramel ‘Butter’creams.  Super easy and so delicious.

You may also love my recipe for low-FODMAP Cream Cheese Frosting, low-FODMAP Opera Cream/Ermine or peruse over 200 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD


Two Delicious Low-FODMAP Frostings; Low-FODMAP Raspberry and Low-FODMAP Salted Caramel Buttercreams; Gluten-free, Vegan

Although these recipes have not been tested, a single serving of each should be low-FODMAP based on the ingredients.

Serves: 24 (per recipe)

Prep time: 15 min

Equipment: stand or hand mixer

For Low-FODMAP Raspberry Frosting

Ingredients

  • 2 cups vegan margarine, check to ensure no high-FODMAP ingredients (I like Earth Balance)
    • can also use butter for non-vegan version
  • 4 cups confectioners’ sugar
  • 2 tablespoons canned coconut cream, almond milk or lactose-free milk (for non-vegan version)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt, to taste
  • 1/2 cup low-FODMAP Raspberry Coulis

Directions

  • Beat margarine on medium speed for about 3-4 minutes until completely smooth and creamy
  • Add the confectioners’ sugar, vanilla extract, and salt with the mixer running
  • Add the low-FODMAP raspberry coulis and beat until thick and creamy, about 2 full minutes
  • Add the cream, a little at a time until desired consistency
  • Pipe or spread over desired cupcake, or store in refrigerator until use

For Low-FODMAP Salted Caramel Frosting

Ingredients

  • 2 cups vegan margarine, check to ensure no high-FODMAP ingredients (I like Earth Balance)
    • can also use butter, for non-vegan version
  • 4 cups confectioners’ sugar
  • 2 tablespoons canned coconut cream, almond milk or lactose-free milk (for non-vegan version)
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 1/2 cup low-FODMAP Caramel Sauce

Directions

  • Beat margarine on medium speed for about 3-4 minutes until completely smooth and creamy
  • Add the confectioners’ sugar, vanilla extract, and salt with the mixer running
  • Add the low-FODMAP caramel and beat until thick and creamy, about 2 full minutes
  • Add the cream, a little at a time until desired consistency
  • If too runny, add more confectioner’s sugar as needed
  • Pipe or spread over desired cupcake, can be stored in refrigerator until use

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