High Protein Buttercream Frosting (Dairy-Free)

The best addition to cupcakes or cake! This sugar-free frosting is light, fluffy, and sneakily healthy.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 243kcal

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.

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.
Like any starch, you don't want to eat a ton of raw tapioca flour as it's a binder. I personally find no tummy issues with it in this recipe as the amount is small when dispersed. However, you could use arrowroot powder or cornstarch in its place if you're concerned or want to avoid it.