Honey Buttercream Frosting – No Sugar Allowed
A lightly sweet, spreadable and relatively healthful alternative for cakes and cupcakes – when cane sugar and artificial sweeteners are a non-starter. This recipe will cover a single layer cake; double the recipe for a double layer cake.
Servings Prep Time
1single layer cake 30minutes
Servings Prep Time
1single layer cake 30minutes
  1. Place cold (not warm or melted) butter in a stand mixer and beat til it is pale yellow or white. Stop the mixer from time to time to scrape butter down off sides into center, and continue beating. Depending on how hard butter is to start, this may take 10 to 15 minutes. If you are making lemon frosting with lemon zest, beat it with the butter.
  2. Add honey and beat again til smoothly combined.
  3. Blend dry ingredients in a separate bowl. Add them to the butter and beat until smooth.
  4. Add vanilla (or lemon extract and lemon juice) and blend for 2 more minutes. Add coconut milk or milk substitute and blend again until smooth. Taste with your finger; if not sweet enough, add 1-4 drops stevia or more as desired.
  5. Frosting will be soft, spreadable and not very glossy without MCT oil addition. For glossy finish, blend in 2-4 drops of MCT or Brain Octane oil. Too much will make the frosting slimy.
  6. Spread on cooled cake or cupcakes. Ok out of fridge for up to two days; after that, refrigerate, or refrigerate right away.
Recipe Notes

Makes about 1 and 1/2 cups, or enough to frost an 8″ cake round. You may wish to double the recipe to thickly frost a 9″ cake. You can substitute any flavored liquid for vanilla extract. For a lemon variation, add 1 TBSP grated fresh lemon zest and 1-3 TBSP lemon juice instead of vanilla flavoring .