Take your desserts to the next level with this fluffy, dairy-free Protein Buttercream Frosting! The perfect addition to cupcakes, cakes, and cookies. This protein frosting is not only easy to make but great for piping too!
I love this recipe! My husband is lactose intolerance and I'm always looking for alternatives I can make him, especially when it comes to baked goods. And the fact that it's also sugar free - 5 stars all around. Delicious!
- Sarah
A Quick Look At The Recipe
- ⏲️Ready In: 10 Minutes
- 👪Serves: 6
- 🍽 Calories and Protein: 243 kcals and 2 grams of protein
- 📋 Main Ingredients: Vegan butter, Coconut oil, Collagen powder, Tapioca flour, Vanilla extract, Honey
- 📖 Dietary Notes: Dairy-free, Gluten-free, Grain-free, and paleo.
- ⭐ Why You'll Love It: Easy to make while curbing your sweet tooth in a healthy way.
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You don’t need a tub of sugar or a stick of butter to make frosting taste amazing. This protein buttercream frosting is made with just five simple ingredients and is the perfect topping when you want something sweet but still crave a little nourishment. I love slathering it over chocolate protein powder cupcakes when I need a quick treat that doesn’t wreck my energy.
This high-protein frosting proves that you can still enjoy desserts while sticking to your goals. It’s one of those game-changing recipes that helps you boost your protein intake that fits perfectly with the idea behind my Strong and Sweet Protein Guide, making your favorite treats more functional without losing flavor. If you’re looking for a better-for-you topping that skips the crash, this is the one, along with protein cookie butter of course, to keep on repeat.
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💭Why You'll Love This Recipe
Fluffy: Achieve the perfect texture for piping onto cupcakes, cakes, or cookies.
Protein-packed: Sneak in extra protein without compromising on taste.
Dairy-free: Enjoy a healthier, naturally sweetened frosting that everyone can indulge in.
Ingredients and Substitutions
You only need five ingredients for this protein frosting which makes it super simple to whip up in a pinch. Though most vegan buttercream frosting recipes rely on vegan butter, shortening, and powdered sugar, you'll find none of that here.
- Dairy-free butter: The kind of butter you choose will make a slight difference to the texture of the healthy frosting recipe. I’ve used both Nuts For Cheese Butter and Miyokos Butter with great results. Personally, I try to find vegan butter that doesn’t have a high amount of sunflower oil or shortening.
- Coconut oil: This helps the protein frosting with the texture. You want the vanilla frosting to be soft enough to pipe but not too soft that it’ll melt as you’re doing so.
- Collagen powder: The secret ingredient! Collagen powder is one of the healthiest sources of protein you can grab (learn more about collagen vs. protein powder). I grab my collagen from Perfect Supplements because they source their collagen from pasture-raised (grass-fed) cows. So, I trust it.
- Tapioca flour: This flour is what holds the vanilla buttercream frosting together and gives it the thickness that makes it fluffy and not runny. Arrowroot powder would work here too I think.
See the recipe card for full information on ingredients and quantities.
How To Make Dairy-Free Protein Buttercream Frosting
Step 1: In a large bowl add the butter, coconut oil, honey, and vanilla.
Step 2: Whip lightly with a handheld mixer to combine.
Step 3: Add in the collagen and tapioca flour and whip for 1-2 minutes.
Step 4: Portion into a piping bag and pop in the fridge for 5 minutes. Warm up the frosting by squeezing the bag slightly and pipe it onto your dessert.
Expert Tips To Make It
The kind of butter you choose will make a slight difference to the texture of the dairy-free frosting. Oil-based butter may melt more.
Likewise, as the protein frosting warms up, it will melt slightly because of the coconut oil (and because there isn't any icing sugar to bind).
Make sure to have your butter at room temperature before trying to whip it. Otherwise, it will create a chunky texture.
Pop your desserts in the fridge to firm up slightly after frosting.
Dairy-Free Buttercream Frosting FAQs
You can freeze dairy-free buttercream frosting for up to 2 months. Make sure the frosting is in an airtight container. Once thawed, you'll want to re-whip it to get it's fluffy texture back.
Though any vegan butter should work, the best one I’ve found is Miyokos butter. Not only does it taste great but the texture holds up after being whipped as well. This vegan butter gives the frosting the most “traditional” flavor and feel.
Because of the coconut oil and no powdered sugar to bind it, if you leave it sitting out for hours, it will soften or melt slightly, depending on your vegan butter. Not much, but a little bit.
Because the frosting is made with a bit of coconut oil and without powdered sugar, adding any non-dairy milk (even coconut milk) would make the texture too runny.
More Dairy-Free Dessert Recipes You'll Love
If you tried this Protein Frosting Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
High Protein Buttercream Frosting (Dairy-Free)
Video
Equipment
Ingredients
- ¼ cup Vegan butter room temperature
- ⅓ cup Coconut oil room temperature
- 1 tbs Coconut oil room temperature
- 2 tbs Collagen powder
- 3.5 tbs Tapioca flour
- 1 teaspoon Vanilla extract
- ¼ cup Honey
Instructions
- In a large bowl add the butter, coconut oil, honey, and vanilla.
- Whip lightly with a handheld mixer to combine.
- Add in the collagen and tapioca flour and whip for 1-2 minutes.
- Portion into a piping bag and pop in the fridge for 5 minutes.
- Warm up the frosting by squeezing the bag slightly and pipe it onto your dessert.
Notes
- Makes enough for six cupcakes.
- The kind of butter you choose will make a slight difference to the texture. Oil-based vegan butter may melt more.
- Make sure to have your butter at room temperature before trying to whip it. Otherwise, it will create a chunky texture.
- Vanilla bean paste can be used in place of vanilla extract.
- Likewise, as the protein frosting warms up, it will melt slightly because of the coconut oil.
- Pop your desserts in the fridge to firm up slightly after frosting.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Nikki says
This is THE BEST & THE ONLY I’ll use. My go-to. Any tips on changing it to a chocolate buttercream for other baking adventures?
fitasamamabear says
Glad you love it! Add 1 tbs of cacao powder to make a delicious chocolate 😀
Genevieve says
You speak my dessert language! I have been looking for a dairy-free buttercream recipe and this one was everything I was hoping for. The texture was excellent, taste was amazing - definitely saving this one!
fitasamamabear says
Hahaha we are definitely on the same dessert page!
Sarah says
I love this recipe! My husband is lactose intolerance and I'm always looking for alternatives I can make him, especially when it comes to baked goods. And the fact that it's also sugar free - 5 stars all around. Delicious!
fitasamamabear says
Ah, so happy to hear everyone liked it!
Ali says
My best friend is vegan and this was the perfect frosting for her bday cupcakes - we were all obsessed with how delicious it tasted!!
Janice says
I didn't know that dairy-free buttercream would be as tasty as this recipe! I love how easy this is to make, plus it's perfect for cupcakes! My daughters loved it!
fitasamamabear says
Ah, kid approved is the best!
Gina says
Such a great recipe! Regular frosting makes me want to gag with how sweet it is, this is the perfect solution to enjoying treats meant to be iced without wanting to pull my teeth out from the sugar! It's creaming and just sweet enough while still offering a protein boost, love it!
fitasamamabear says
It's nice to have something to top cupcakes but I'm the same, you don't need it TOO sweet.
tianna says
love that this is a dairy-free option will be perfect on a vegan chocolate cupcake
fitasamamabear says
Why yes, yes it will!
Jess Selensky says
This frosting is perfect and so tasty!
fitasamamabear says
Glad you liked it!
Bella B says
I think I found my new favourite DF frosting! It was so good and even my mom liked it! Will be making again.
fitasamamabear says
So happy you enjoy it! If you take out the collagen you may need to bump up the tapioca FYI 🙂
Healing Tomato says
This recipe was so amazing! It was the perfect frosting for my chocolate cupcakes. I subbed it with plant based collagen powder. Love that you used coconut oil and vegan butter.
Lisa says
Wow! I didn't realize a dairy-free buttercream would taste just as good as one made with real butter. It's definitely a keeper!
fitasamamabear says
It's definitely close, we love it!
Jennifer says
You've come to my rescue again with another delish dairy-free recipe! I tested this out and it's delish! This is the frosting I'll use to ice my daughter's birthday cake!
fitasamamabear says
Hehe it's a sneaky one for sure and I love it! Glad you enjoyed it.