An easy buttercream frosting recipe that is made without eggs or sugar, and holds its shape perfectly when piped! Learn how to make a delicious vanilla buttercream icing for all your dessert needs!
If you are looking for the best buttercream icing, you have found it! This buttercream recipe is perfect for Paleo or GAPS diets, but is enjoyable for everyone, even if you eat a Standard American Diet!
Sweetened with honey only, this buttercream is light and fluffy, and holds its shape when piped.
Honey Sweetened Buttercream Frosting Recipe
Since this recipe doesn't use any eggs, we are going to use gelatin to help the butter hold its shape.
The first time you make this, you might think the gelatin water is never going to mix into the butter. Just be patient. It really only takes about 3 minutes and is well worth it!
Step One:
In a small saucepan over low heat, combine water and gelatin. Stir constantly until gelatin is completely dissolved.
Step Two:
Add honey to the gelatin water and mix well. Allow to cool to room temperature.
Step Three:
Place butter in the bowl of an electric mixer. You can mix this with a hand mixer, but it's going to be much messier than just using a stand mixer.
Beat butter until creamy and smooth. Scrap down the sides before continuing.
Step Four:
On low speed, slowly add the gelatin/honey water. You will need to scrap down the sides often.
I have found that if I turn up the mixer to high and shield the edges with a towel (to avoid splashing) it takes about 3-5 minutes to fully incorporate the ingredients.
NOTE: A paddle attachment works best for this recipe!
Step Five:
Add vanilla and any coloring, mix until well combined.
Storing and Using Your Buttercream Frosting
If you are ready to use your buttercream icing, you can do so right away.
Be sure that whatever you are icing is completely cooled before adding the frosting. If it is warm at all, the butter will melt right away.
Storing The Buttercream:
If you want to make this in advance, it is very simple to do. Just make the buttercream as noted above, then store in the fridge if you are going to use it within a week.
Take the buttercream out of the fridge and allow it to slowly come to room temperature before using.
You can also store this buttercream in the freezer for up to 6 months.
To use frozen buttercream, place the icing in the fridge the night before, then place it on the counter and allow it to come to room temperature for an hour or so before using.
PIN THIS FOR LATER
Natural Food Dye for Icing
You can use homemade or store-bought natural food dye to coloring your buttercream in the same manner than I made DIY Colored Sugar here!
The colors are beautiful and you don't have to worry about chemical food dye!
Honey Sweetened Buttercream
Ingredients
- 1/2 cup water
- 1 tsp gelatin, (we use grassfed)
- 1/4 cup honey, or to taste (maple syrup also works)
- 1 cup butter, room temperature
- 1 tbsp vanilla, (we use homemade)
Instructions
- Gently heat water just enough to dissolve gelatin. Stir well, add honey.
- Remove from heat and allow to come to room temperature.
- Beat butter until creamy and smooth, a paddle attachment works best!
- Slowly add water/gelatin mix and beat until light and fluffy.Note: You will need to scrap down the sides often, and I have found that if I turn up the mixer to high and shield the edges with a towel (to avoid splashing) it takes about 5 minutes to incorporate the water.
- Add vanilla and any coloring, mix until well combined.
- Keep at room temperature to pipe, pipes really well!
Jats says
How many cupcakes will this recipe frost?
Victoria says
Hi Jats, 12 to 15 cupcakes depending on how much frosting you like to use per cupcake :-)
Paleo Baker says
I made this recipe and it didn’t turn out well. I subbed maple syrup with honey like the recipe said was an option, and I also replaced butter with shortening. My frosting came out slippery with very little flavor. Is this how the recipe is supposed to be? Did I do something wrong?
Victoria says
Hi there! Sounds like there could have been 2 issues.
1. Shortening is not tested for this recipe, so that was likely the issue. While it can be used in baking as a butter replacement, this recipe isn’t cooked and that was likely the problem for both the texture and taste.
However!
2. It might have simply not been beaten long enough. If there was still liquid in the mix (not fully incorporated) then I would say keep mixing.
The flavor in this recipe comes from the butter and vanilla. So without the butter it would likely be very bland.
Hopefully you’ll get a chance to try it with butter as this is a downright delicious recipe and I would love for you to be able to taste it!
I hope that helps <3
Cora says
Hi there, would you double the recipe to decorate a double layer cake (8-inch)?
Victoria says
Hi Cora! Yes, unless you want to make more of a naked cake look (scraped sides with the cake showing through, very cool!) – I’ve done it both ways and having a double batch is never a bad idea!
If you have some left over, you can freeze it, then thaw later on when you want to use it again.
Katie S. says
Could you use unsalted butter for this recipe?
Victoria says
I wouldn’t, but technically you *can*. I just feel it’s too bland – and adding salt doesn’t quite have the same effect.
Kate says
Can you add cocoa powder to make it chocolate?
Victoria says
Hi Kate! Sorry for the delay! Yes, you can! I do it all the time! Depending on the cocoa you may need more honey to cut the bitterness. It’s not always needed though. Start with 2 tbsp of cocoa and go from there! :-)