Who here is a sucker for dessert? THIS girl is. How obsessed am I? Mmmm, a lot. I spent all of my time last week baking. Pretty much baked Monday through Thursday, making about five to six different kinds of desserts, which most are gone by now. Whatever was left, I had to freeze in order to keep for later; Preston, myself and our neighbors could not polish them all, unfortunately. So. Much. Cake. And so much Paleo Whipped Buttercream! YUUUUUUM!

When I prepare desserts, I am usually so busy making them, that I don’t taste the batter nor lick the whisk attachment as I bake. But, as soon as photo-taking-time rolls around, and I find myself inches away from the treat with my camera, oh boy…you bet I get all up in there (as soon as I shoot my last photo). It’s impossible for me to get so close, smell the deliciousness, and then store the treat away. Seriously though, who could?! I have to eat it. Willpower down the drain. Since I photograph all of my recipe creations, you now know that I pretty much stuffed my face last week.

My Paleo Whipped Buttercream recipe, which I am sharing with you today, was added on top of some cute Vanilla Cupcakes I also created last week (recipe coming soon!). Vanilla Cupcakes and Paleo Whipped Buttercream make for an amazing combo. The flavors go together so well!

Also, whoever breathes knows that berries and cream is a match made in heaven. Add if you add vanilla flavors on top of that, just “wow”. A winner. I think you guys are really gonna love those cupcakes covered by this Paleo Whipped Buttercream, so stay tuned for that recipe!

Anyway, my Paleo Whipped Buttercream recipe is dreamy on any kind of baked good. It goes on nice and soft when you’re decorating your cake/cupcake, and it stays put and even hardens a tad when you place your creation in the refrigerator till it’s time to eat.

Since I had a bit of Paleo Whipped Buttercream leftovers after decorating my Vanilla Cupcakes, I added a dollop of it to my black coffee. It was noms; felt like a rich whipped cream of sorts. Normally I have my coffee just black, or with unsweetened carton coconut milk, but since I had some Paleo Whipped Buttercream left in my fridge, I thought what the heck. No one wastes Paleo leftovers in my household. No siree!

Also, my Paleo Whipped Buttercream recipe can be made into different flavors too! For example, here are a few ideas:

Seems like you can make an endless amount of flavors, so get creative with it and customize your Paleo Whipped Buttercream! Hope you love it. XO

Paleo Whipped Buttercream
 
Prep time
Cook time
Total time
 
This easy and delicious Paleo Whipped Buttercream recipe can be made in 5 minutes; a perfect topping for cupcakes and cakes. Dairy free and gluten free!
Author:
Recipe type: Dessert
Cuisine: American
Serves: ~ 3 cups
Ingredients
Instructions
  1. Refrigerate full fat canned coconut milk overnight. When ready to prepare your Paleo Whipped Buttercream, grab your canned coconut milk from the refrigerator, flip it upside down, open the can and drain the coconut liquid found on top. This will leave you with coconut cream; use some of it for this recipe!
  2. Add all ingredients to a standing mixer’s bowl. Start by beating ingredients on low, so that the flour is incorporated, and slowly increase speed to high. Beat on high for about 3 minutes, or until smooth.
  3. Use Paleo Whipped Buttercream to decorate your favorite cupcakes and cakes.
Nutrition Information
Serving size: 2 tablespoons -- Calories: 137 Fat: 11 g. Carbohydrates: 10 g. Sodium: 2 mg. Fiber: 0 g. Protein: 0 g.

Paleo Whipped Buttercream

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Paleo Whipped Buttercream

Other Paleo dessert frostings you’ll love:

8 COMMENTS

  1. Hi! I just used this recipe for the first time. I’m so glad to have found it, and thank you so much for sharing it. I love that it “performs” great in being smoothed out with smoothing techniques, and pipes great. It will be nice to be able to have a “traditional” cake for those in my family who need it on occasion.

    • Hi Judy! Ahh — love to hear that and thanks so much for the comment! I am so happy you loved! It is a super yummy recipe, and just like you said, a wonderful alternative for the non-dairy eaters! 🙂

  2. Mine turned out really soupy and I can’t get it to firm up to a decent texture. I kept adding more starch and it didn’t solve the issue either.

  3. Hi is it possible to make this buttercream with coconut shortening? If so, what replacement can I use? I can’t find coconut shortening in my country. Pls advise, thanks

    • Hi Connie! I have only made this recipe using coconut shortening, so I can’t guarantee it will turn out the same when using something else. With that said, perhaps a good substitute would be extra virgin coconut oil (for every cup of shortening, use 3/4 cup of coconut oil). Let me know how it goes!

    • Hi Jak! Yes, I’d say there is a slight hint of coconut, mainly coming from the coconut cream (the coconut shortening you could replace with organic palm shortening, but you’d still have a little bit of coconut taste from the coconut cream).

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