Take your desserts to the next level with this fluffy, dairy-free buttercream frosting! The perfect addition to cupcakes, cakes, and cookies. This protein frosting is not only easy to make but great for piping too!
Skip the shortening and powdered sugar and opt for a healthy version of a classic. This buttercream frosting has a secret ingredient that makes it even better: protein.
If ever you want to boost your protein intake while enjoying something like cupcakes, this healthy vanilla frosting is what you need (especially if it's on top of something like chocolate protein powder cupcakes!).
As a Certified Nutrition Coach, I strive to find healthy ways to indulge without sacrificing my goals. And let’s be honest; everyone loves sweets!
This is why I know this protein frosting will become a staple in your house for celebrations. You’ll fall in love with it because it’s:
- Dairy-free and gluten-free
- Super EASY to make
- Naturally sweetened with honey (no powdered sugar)
- Fluffy
- High in protein
Note: because this is a high-protein recipe, this is not a vegan buttercream frosting.
Ingredients You’ll Need
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.
My goal with this buttercream frosting recipe was to make a healthy twist on a classic.
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 powder versus bone broth).
Tapioca flour: this flour is what holds the vanilla buttercream frosting together and gives it the thickness that makes it fluffy and not runny.
Honey: skip the traditional powdered sugar and oils. Sweetened with just honey means that this is actually a sugar-free buttercream frosting too.
Vanilla: the better quality of the vanilla extract the more potent the flavor of the frosting.
How To Make Protein Frosting
- 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.
Step By Step Photos
Important Teaching Tips
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.
Crucial Products
For the buttercream frosting, you do need collagen powder (not protein powder!).
Collagen is best known for improving your hair, skin, and nails, but it’s so much more than that. It’s actually the beneficial part of bone broth (don’t worry, it doesn’t taste like broth).
Learn more about the differences between collagen and bone broth.
I grab my collagen powder from Perfect Supplements because they source their collagen from pasture-raised cows.
Grab some collagen powder and use code mamabear10 to save some money.
Frequently Asked Questions About Dairy-Free Buttercream Frosting
You can freeze buttercream frosting but it won’t be as fluffy the next time you use it. Store the frosting in an airtight bag. When you’re ready to use it, let it thaw in the fridge before re-whipping the frosting with handheld beaters.
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.
Other Dairy-Free Dessert Recipes You’ll Love
- Cream cheese frosting
- Paleo chocolate chip cookies
- Dairy-free chocolate ganache
- Protein truffles
- Vanilla protein ice cream
- Dairy-free S'mores cups
- Candy cane fudge
- The BEST dairy-free brownies
- White chocolate fudge
- Peppermint patty bars
- Fudgy protein brownies
- Chocolate frosted cashew cookies
- Sugar-free pudding
- Healthy chocolate pudding
- Peanut butter thumbprint cookies
- Chocolate-covered frozen bananas
- High protein snack ideas
- Healthy dessert recipes
High Protein Buttercream Frosting (Dairy-Free)
Equipment
- 1 Handheld mixer
- Large mixing bowl
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.
Video
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
Shelby aka Mama Bear
Jennifer
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
Hehe it's a sneaky one for sure and I love it! Glad you enjoyed it.
Lisa
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
It's definitely close, we love it!
Healing Tomato
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.
Bella B
I think I found my new favourite DF frosting! It was so good and even my mom liked it! Will be making again.
fitasamamabear
So happy you enjoy it! If you take out the collagen you may need to bump up the tapioca FYI 🙂
Jess Selensky
This frosting is perfect and so tasty!
fitasamamabear
Glad you liked it!
tianna
love that this is a dairy-free option will be perfect on a vegan chocolate cupcake
fitasamamabear
Why yes, yes it will!