Guide To Make Buttercream Recipe No Icing Sugar Simple

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Hey there, bakers! Do you crave that rich, creamy, and oh-so-satisfying buttercream frosting but dread the artificial taste and sky-high sugar content of store-bought icing sugar? Well, fret no more! This recipe unveils the secret to a delightful buttercream made entirely from scratch, with absolutely no icing sugar in sight.

This frosting is perfect for layering between cakes, swirling on cupcakes, or simply spooning straight into your mouth (we won’t judge!). It’s surprisingly easy to make, requiring only a handful of ingredients and minimal effort. So, ditch the boxed frosting and get ready to experience the true magic of homemade buttercream!

Whipped Buttercream Frosting
Whipped Buttercream Frosting

Understanding the Science Behind Icing Sugar-Free Buttercream

Before we dive into the recipe, let’s address the elephant in the room: how can we achieve that smooth, spreadable texture without icing sugar? The key lies in using a simple syrup.

Simple syrup is essentially a concentrated sugar solution made by heating equal parts sugar and water. As the sugar dissolves, it creates a thick, viscous liquid that adds sweetness and moisture to our frosting without the grittiness often associated with powdered sugar.

Now that we’ve unveiled the secret ingredient, let’s gather everything you’ll need for this amazing frosting!


1 cup (2 sticks) unsalted butter, softened at room temperature

  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup honey or maple syrup (optional, for a touch of extra sweetness or flavor)
  • 1/4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

  • Directions:

    1. Whip Up the Sweetness: In a small saucepan over medium heat, combine the granulated sugar, brown sugar, and water. Stir continuously until the sugar dissolves completely, and the mixture becomes clear and syrupy. This should take about 5-7 minutes. Remove from heat and let cool slightly.

    Pro Tip: Don’t let the simple syrup boil! Overheating can cause it to caramelize, resulting in a bitter taste.

    2. Creaming the Butter: In a large mixing bowl using an electric mixer fitted with the paddle attachment, cream the softened butter on medium speed for about 3-4 minutes until light and fluffy.

    3. Sweet Synergy: Gradually add the cooled simple syrup to the creamed butter, one tablespoon at a time, on low speed. Be sure to scrape down the sides of the bowl occasionally to ensure even mixing. Once all the syrup is incorporated, increase the mixer speed to medium and beat for another 2-3 minutes until the frosting becomes light and smooth.

    4. Flavor Boost: Now’s the time to add the heavy cream, vanilla extract, and salt. Mix on medium speed until fully combined. Taste the frosting and adjust the sweetness with additional honey or maple syrup if desired. Remember, you can always add more, but you can’t take it away!

    5. Frosting Nirvana: Your homemade, icing sugar-free buttercream is complete! Pipe it onto your favorite cupcakes, cakes, or cookies, or simply use a spoon to indulge. This frosting will keep well in an airtight container in the refrigerator for up to a week.

    Nutrition Facts (Per Serving): (Approximate)

    Calories: 300

  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 70mg
  • Sodium: 60mg
  • Carbohydrates: 30g
  • Sugar: 25g
  • Protein: 1g

  • Disclaimer: These are approximate values and may vary depending on the specific ingredients you use.


    This recipe is a game-changer for frosting lovers who desire a delicious and slightly healthier alternative to store-bought options. With its smooth texture and rich flavor, you won’t even miss the icing sugar! So, whip up a batch of this homemade masterpiece and elevate your desserts to the next level.

    Frequently Asked Questions:

    1. Can I use vegan butter in this recipe?Absolutely! Just be sure to choose a high-quality vegan butter substitute that holds its shape well.
    2. My frosting seems too runny. What can I do? If your frosting appears too loose after adding the simple syrup, try chilling it in the refrigerator for 15-20 minutes. The cold temperature will help the butter firm up slightly and achieve a more spreadable consistency.