The quest for a frosting replacement has been….interesting.  There have been several failed attempts along the way!

I gave you a great frosting option here, with my favorite Cream Cheese Frosting.

I use this recipe a lot, but there is a problem.  You have to keep it refrigerated!

I wanted a recipe that I can frost a cake or brownies with, and not have to keep it in the fridge.


Clean Eating {Buttercream} Frosting


1 cup Powdered Coconut Sugar

1/3 cup unsalted butter, room temperature

1/2-1 tsp. Vanilla Extract

1/2-1 Tbs. Water


Place powdered sugar in the bowl of a stand mixer.

Cut the butter into cubes (make sure it’s room temperature!) and add it to the sugar.

Beat the butter and sugar together for 3-4 minutes till it creams together. At first, it will look crumbly and grainy. Continue mixing, using a spatula to push out any butter that gathers in the paddle, till the mixture is thick and creamy.

Add vanilla extract and mix again. Taste the frosting and add more extract to taste, if desired.

Add a tiny bit of water at a time, whipping constantly, till frosting reaches the thickness and texture you desire. You will likely need very little water to achieve the consistency you need.

Use frosting for spreading or piping onto room temperature baked goods. This frosting tastes best at room temperature. Frosting will keep for up to five days without refrigeration; to extend shelf like, refrigeration is recommended.

I used this frosting on THESE brownies….it was a little bit of heaven.

**recipe adapted from The Shiksa in the Kitchen**