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Low FODMAP Simple Vanilla Frosting


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Get Your Swirl On

A simple vanilla frosting comes in handy for cupcakes and layer cakes and this simple American-style confectioners’ sugar based frosting flavored with vanilla is even appropriate for during your Elimination phase, so you can rest assured that it can work into your low FODMAP lifestyle.

vanilla frosting swirl - Low FODMAP Simple Vanilla Frosting Confectioners’ Sugar = Icing sugar

Confectioners’ sugar is sometimes called powdered sugar in the U.S. and it is referred to as icing sugar in Australia. The term “10x sugar” is sometimes also used interchangeably, which refers to the fact that it is ten times finer than granulated.

Use this frosting for your favorite low FODMAP cake, whether in cupcake form, round layer cake or rectangular snack cake form. Note that it makes 12 servings and the amount of buttercream might be a bit less than you are used to, but this is, in part, what keeps it low FODMAP.

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Low FODMAP Simple Vanilla Frosting
3.83 from 23 votes

Low FODMAP Simple Vanilla Frosting

This basic American-style buttercream recipe will work well for cupcakes or layer cakes.

Low FODMAP Serving Size Info: Makes enough for 12 cupcakes or 1, 8-inch (20 cm) or 9-inch (23 cm) layer cake; 12 servings

Makes: 12 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Dédé Wilson


  • 6 tablespoons (¾ stick; 85 g) unsalted butter, at room temperature, cut into small pieces
  • 3 cups (270 g) sifted confectioners' sugar (icing sugar), plus extra as needed
  • 3 tablespoons lactose free whole milk, 2%, 1% or fat free (plus extra as needed)
  • 3/4 teaspoon vanilla extract (vanilla essence)


  1. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add half of the icing sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth. If it is too thin, add a little more icing sugar. If it is too thick add a little but more milk. Frosting is now ready to use and best if used immediately.
  2. Frost cupcakes or fill and frost cake once they are completely cooled. You can use a small offset spatula to create a casual look to apply frosting or use a pastry bag and star tip to create beautiful swirls.



  • The secret to super-smooth frosting is to beat it A LOT. It might need many more minutes than you expect, especially if any of the ingredients were cold. Just keep beating and you will be rewarded with creamy smooth frosting.
Course: Basic, Dessert
Cuisine: American


Calories: 150kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Sodium: 1mg | Sugar: 24g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.