This not-too-sweet buttercream frosting exists for people who scrape frosting off: softened butter, confectioners' sugar, a splash of cream, vanilla, and — crucially — a pinch of salt to keep the sugar honest. Ten minutes by hand or mixer. Chocolate, maple, and honey variations are built in.
If you find traditional buttercream overwhelmingly sweet, you’ve just found your new go-to recipe! This frosting is a close relative—rich, buttery, and incredibly flavorful, but with a perfectly balanced sweetness. A delicate smear is all you need to elevate your favorite cakes. But why stop there? For a truly decadent treat, spread it on warm pancakes, waffles, muffins, or scones instead of butter. It’s a simple upgrade that feels absolutely luxurious.
Ingredients
• MAKES: Enough for one 8 or 9-inch layer cakeTIME: 10 minutes
• 12 tablespoons (180 ml / 6.1 fl oz) / 1 1/2 sticks unsalted butter, softened
• 2 1/2 cups / 300g (10.6 oz) confectioners’ sugar
• 1 pinch salt
• 1/4 cup plus 2 tablespoons / 90ml (3 fl oz) heavy cream or whole milk
• 2 teaspoons / 10ml (0.3 fl oz) pure vanilla extract
Instructions
1. In a large bowl, use an electric mixer or a fork to cream the softened butter until it’s light and fluffy.
2. Gradually add the confectioners’ sugar and salt, alternating with the cream. Beat well after each addition until the mixture is smooth and fully combined.
3. Stir in the vanilla extract until just incorporated.
4. If the buttercream seems too thin, refrigerate it for 15-20 minutes. It will thicken as the butter hardens. If it’s too thick, add another splash of cream until you reach the desired consistency.
Nutritional Information
• Serving Size: 2 tablespoons (30 ml / 1 fl oz)
• Calories: 155 kcal
• Sugar: 16g
• Fat: 10g
• Carbohydrates: 16g
• (Note: is an estimate and may vary based on used.)
Pro Tips
• & Variations
• For the smoothest, lump-free frosting, always sift your confectioners’ sugar before adding it to the butter.
• Your butter must be at room temperature—soft enough to indent with a finger, but not melted. This is the key to a light and fluffy texture.
• Chocolate Variation: Add 2 ounces of melted and cooled unsweetened chocolate after adding about half the sugar. You may need slightly less cream.
• Maple Variation: Substitute 1/2 cup (480 ml) of pure maple syrup for 1 cup (240 ml) of the confectioners’ sugar and omit the vanilla. This is incredible on spice cakes and pancakes.
• Honey Variation: Substitute 1/2 cup (480 ml) of honey for 1 cup (240 ml) of the confectioners’ sugar and omit the vanilla. Perfect for a honey-spice cake.
FAQ
Q: Can I make this vegetarian buttercream recipe vegan
A: Yes, you can easily make this recipe vegan. Use a high-quality vegan butter stick in place of dairy butter and a full-fat, unsweetened plant-based milk, such as oat or soy milk, instead of heavy cream. For best results, ensure your confectioners’ sugar is certified vegan to avoid any processed with bone char.
Q: Is all confectioners’ sugar suitable for a strict vegetarian diet
A: Not always. Some refined sugars are processed using bone char. To ensure your frosting is strictly vegetarian or vegan, look for confectioners’ sugar that is certified organic or explicitly labeled as ‘vegan’ or ‘bone-char free’.
Q: What is the best way to store leftover vegetarian buttercream
A: Store any leftover buttercream in an airtight container in the refrigerator for up to one week. For longer storage, it can be frozen for up to three months. Before using, allow it to come to room temperature and re-whip with a mixer to restore its light, fluffy texture.
Q: Can I use salted butter instead of unsalted for this recipe
A: You can, but it’s best to use unsalted butter to control the overall saltiness of the frosting. If you only have salted butter, simply omit the pinch of salt called for in the recipe. Taste the final product and add a tiny pinch of salt only if needed.
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Not-Too-Sweet Vegetarian Buttercream Frosting
Ingredients
Method
- In a large bowl, use an electric mixer or a fork to cream the softened butter until it's light and fluffy.
- Gradually add the confectioners' sugar and salt, alternating with the cream.
- Beat well after each addition until the mixture is smooth and fully combined.
- Stir in the vanilla extract until just incorporated.
- If the buttercream seems too thin, refrigerate it for 15-20 minutes. It will thicken as the butter hardens. If it's too thick, add another splash of cream until you reach the desired consistency.
