This AIP Vanilla Frosting tastes very similar to a traditional buttercream. However, it’s a totally Paleo buttercream frosting that is dairy and refined sugar free.
Can I use arrowroot to thicken frosting?
Yes. It definitely helps thicken it so that you can use it to pipe onto an AIP cookie, AIP cake or AIP cupcake. You can also use tapioca flour as a substitute.
Can I use oil instead of butter in frosting?
Definitely. I wasn’t sure it was possible to use anything but butter and/or something dairy and sugar based but palm shortening works perfectly. Palm shortening is oil but in it’s solid form. You can’t use a liquid because it won’t retain its shape.
How to Make AIP Vanilla Frosting
Add all the ingredients into a medium size bowl. Using a handheld mixer, combine the mixture until it’s smooth.
Tips for Making the BEST AIP Vanilla Frosting
- This frosting is similar to a true buttercream frosting in consistency and texture. It can be added to a pastry bag and piped onto a AIP cake, AIP cupcakes or any AIP desserts.
- You can make this in advance but if you store it in the fridge it will harden. To get it back to a pliable consistency, leave it at room temperature or just use your mixture to loosen it up again.
- While this frosting is AIP friendly, it’s also a great option if you’re looking for a paleo buttercream frosting, paleo vanilla frosting or refined sugar free icing.
- You may want to use a little more arrowroot flour to make it a bit thicker but be careful not to use too much. I’d say a teaspoon or two but no more otherwise it will get lumpy.
- Since palm shortening is a solid fat, it will melt under the right circumstances. As you continue to beat it, the mixture will warm up. If it gets too warm, just pop it into the fridge so that it can firm up. This is especially helpful advice when you are using a piping bag. Just the warmth of your heads around the bag will soften the frosting. You may need to let it chill and firm up in the fridge for 20 minutes.
This AIP Vanilla Frosting recipe goes really well with these AIP desserts.
- AIP 'Chocolate' Cake. I used the 'chocolate' version of this frosting on this cake but you could always use this AIP Vanilla Frosting.
- AIP Gingerbread Cookies (recipe coming soon!)
- AIP Pumpkin Pie
- AIP Christmas Cookies (recipe coming soon!)
- Sweet Potato Sugar Cookies. I turn these guys into a type of moon pie. (recipe coming soon!)
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
AIP Vanilla Frosting
The AIP Vanilla Frosting could trick even the most sophisticated palate. It ‘s reminiscent of buttercream but dairy and refined sugar free icing. It’s perfect for AIP cupcake, AIP cake, or AIP baking recipes. This recipe fits the Vegan, Paleo and AIP diets.
Servings: 28 tablespoons
Calories: 24kcal
Equipment
- Hand Mixer
Ingredients
- 1 cup Palm Oil Shortening
- 2 tablespoons Coconut Cream
- 1/4 cup Arrowroot Flour tapioca flour is fine as a substitute
- 1/4 cup Honey substitute Maple Syrup for Vegan
- 1/2 teaspoon Vanilla Powder substitute 1 teaspoon Vanilla Extract for Paleo
- pinch Salt
Instructions
- Add all the ingredients into a medium size bowl. Using a handheld mixer, combine the mixture until it’s smooth.
Notes
- This frosting is similar to a true buttercream frosting in consistency and texture. It can be added to a pastry bag and piped onto a AIP cake, AIP cupcakes or any AIP desserts.
- You can make this in advance but if you store it in the fridge it will harden. To get it back to a pliable consistency, leave it at room temperature or just use your mixture to loosen it up again.
- While this frosting is AIP friendly, it’s also a great option if you’re looking for a paleo buttercream frosting, paleo vanilla frosting or refined sugar free icing.
- You may want to use a little more arrowroot flour to make it a bit thicker but be careful not to use too much. I’d say a teaspoon or two but no more otherwise it will get lumpy.
- Since palm shortening is a solid fat, it will melt under the right circumstances. As you continue to beat it, the mixture will warm up. If it gets too warm, just pop it into the fridge so that it can firm up. This is especially helpful advice when you are using a piping bag. Just the warmth of your heads around the bag will soften the frosting. You may need to let it chill and firm up in the fridge for 20 minutes.
Nutrition
Serving: 1tablespoon | Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 5mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
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I am AIP but do well with ghee and alcohol free vanilla extract. Can you please share the vanilla frosting recipe without the substitutions?
Looking forward to trying your products and thanks for being so generous with your knowledge/recipes!
Meryl
I don't think this recipe would do well with ghee. It needs something like palm shortening to help hold it's shape.
Buttercream never tasted so good.
Quite yummy! Used it for Christmas tree cookies, and matcha worked really well as coloring. Might try using beet juice to make pink icing next.
Yeah! I'm so glad that you were enjoy this recipe along with the AIP Christmas cookie recipe.
So for decorating gingerbread or sugar cookies, I guess after decorating the cookies, the cookies need to be kept in the fridge or freezer so the frosting design will keep its shape? It sounds like this frosting doesn’t get firm on its own like royal icing.
The frosting will hold its shape unless weight is put on top. Then it will get smushed. Plus if it gets too warm then the frosting will also melt.
Can you sub palm shortening for coconut oil?
I've never tried it. I'm not sure how it would turn out. If you try it, make sure to come back and leave a comment and let me know how it turned out.
This was so delicious and just the right consistency! I only had red palm shortening and didn’t care to have a funky color icing so I went with using butter (I know, I know not paleo). Next time I’m gonna try using ghee. I also used 1/8c tapioca flour and about 1/8 c of monkfruit confectioners sugar to sweeten it. It was the perfect consistency. My cupcakes were very mild so I wanted to sweeten the icing a tad bit. It was not sickening sweet all and very light! Next time, I’m going to experiment with flavors (add peanut butter powder, peppermint, lemon, etc). Thanks for this delicious recipe!!! It’s very versatile!
That's great. I like the idea of having a flavored frosting. I've been wanting to try using dehydrated strawberries and mixing that in for a strawberry frosting.
Is there something to substitute for coconut cream for people with coconut allergies?
I haven't tried it without anything else but coconut cream. You could try it with tigernut milk but I'm not sure if the consistency or flavor would be the same. I'd be interested in hearing if it works for you or not. Please let me know.
Thank you for sharing those recipes, Beth! They look really delicious! By the way, I become more interested in AIP day by day. I believe this diet is the healthiest one because it's closer to our nature. Frankly speaking, I'm not sure what to start with, so I'm just adding your recipes to my bookmarks 🙂 At first, I think I'm gonna try your banana bread and pumpkin pudding as well.
Good luck!
Hey Anna. I'm so glad you found my site. If you're interested in learning more about the AIP diet, check out this post. It will help you understand what to eat and why it's helpful. I hope you enjoy the recipes. Makes sure to come back to the site and leave a comment about your thoughts on the recipes. I'd love to hear what you think.