This delicious, naturally sweetened Vanilla Honey Buttercream Frosting is so easy to make and made with only a handful of real food ingredients. It’s luscious, rich and perfectly sweet - a little goes a long way slathered on your favorite cake, cupcakes or cookies.
this RECIPE
HEALTHY HONEY BUTTERCREAM FROSTING
Vanilla Honey Buttercream Frosting is so versatile and works beautifully on cakes, cupcakes, cookies and more!
I’m a huge fan of frosting. Who doesn't love frosting with their cake. I mean, frosting is the best part right?! Or at least it's the best combined with cake, but there's alway got to be a good ratio and a bit heavier on the frosting in my opinion.
At least that's how I LOVE it, as long as the frosting is not too sweet. I'm not a fan of super sweet frosting that starts to make you feel sick before you can even finish a whole slice of cake.
THIS VANILLA HONEY BUTTERCREAM FROSTING ISN'T TOO SWEET AND HAS NO POWDERED SUGAR.
It has just the right amount of sweetness and it's naturally sweetened with honey. That's right, just honey! You won't find any cane sugar in this frosting because there's no need for it!
Sure, honey is still a "natural sugar", but it's not even close to refined powdered sugar that usually makes frosting insanely too sweet. For most people, honey is much easier for the body to recognize and won't leave you feeling all jittery like sugar does. Sugar rush + sugar crash = no good.
I created this vanilla honey buttercream frosting many, many years ago when I started my real food journey. I wanted something that was still just as delicious as the frostings that I grew up with and also nourishing.
Yep, I loved frosting as a kid and teen and I was known to eat spoonfuls of frosting out of the packaged containers for dessert. Sounds kind of gross, but it was a thing back in the early 90s. Most of my high school friends and I loved this. Weekend bliss meant pizza from Steve’s Pizza (or homemade-ish on Boboli crust) and frosting from a container. It makes me cringe now, but I sure did love it then!
NOURISHING HONEY BUTTERCREAM FROSTING
You might be thinking how can frosting be nourishing? Well, it can be when you ditch the powdered sugar and load it up with a nutrient-dense, healthy fat. In this case, I'm talking about grass-fed BUTTER.
Grass-fed BUTTER, yes indeed! The 80s fat-free and low-fat nonsense that I learned as a kid when I grew up in the 80s and 90s has been proven to be wrong. We got force-fed a lot of ridiculous dietary and nutritional information that was just plain wrong.
In fact studies now reveal that there is no increased heart disease risk linked to consuming saturated fats. The studies found that people who consume grass-fed butter actually have a LOWER risk of heart disease (you can find those studies on The American Journal of Clinical Nutritional and elsewhere, just search for it, you'll find tons of info).
HEALTHY FATS = FUEL
I'm not talking about just any butter. Quality, grass-fed butter is far superior and much more nourishing. It’s not hard to find in most grocery stores - even most Costco's carry it now!
This nutrient-dense healthy fat is loaded with fat-soluble vitamins. It's packed with the fatty acid CLA (conjugated linoleic acid) which is known to have lots of beneficial effects on health.
WHY GRASS-FED BUTTER IS SO IMPORTANT
Grass-fed butter contains 5 times more CLA than butter made from cows that are grain-fed and not fed their species appropriate diet (which is grass!).
Grass-fed butter is also a lot higher in beneficial omega-3 fatty acids and vitamin K2 (which is something that my body was majorly lacking during my 17+ years as a vegetarian turned vegan).
FAMILY-LOVED AND KID APPROVED NOURISHING HONEY BUTTERCREAM FROSTING
This delectable buttercream frosting has topped lots of cupcakes and many birthday cakes over the years. It's been loved by my family and also loved by many Recipes to Nourish readers! There are families who have emailed me or DM'd me yearly telling me how special and loved this frosting has become for their family celebrations.
READER REVIEWS OF THIS VANILLA HONEY BUTTERCREAM FROSTING:
No icing sugar buttercream frosting!? Yes please! I was so excited to find this recipe made with honey! I have made buttercream in the past using those processed non-sugar sugars (erythritol), but seems sketchy and I wouldn't call them 'healthy'. The honey gives the perfect sweetness and you can always add a bit more butter to tone it down. Pairs really well with the Healthy Grain Free Chocolate Cake. Delicious!”
"This was actually pretty dang awesome. I had to make some different chocolate cakes for a research and development project at work and people always complain if there is no frosting. I didn't have any powdered sugar on hand so i used this recipe and added a couple tablespoons of cocoa. It was really fluffy, and light, people LOVED it. It did have a pronounced honey flavor, but if you don't mind that (i actually love that), then it is definitely a winner. I've made a lot of cakes and frostings (professional chef for 7 years) and this is absolutely one of my favorites! It would be amazing with some orange and lavender additions too”
"Thanks for this - I made a version without the vanilla, replacing it instead with almond essence and a tiny bit of brandy - voila, a cane-sugar free version of my Gran's brandy butter icing for my honey sweetened Christmas cake - yum!”
"I realize I'm late to the party. But, this frosting is wonderful. I used Pasture Butter and regular raw honey, added 2 tablespoons of cocoa and it was amazing. Soft, creamy and delicious. Frosted a birthday cake with it and chilled the whole thing for about an hour. Perfect!”
"I just made this and it's absolutely wonderful! I had made wheat free, corn free, refined sugar-free orange cream cupcakes. So I added a ¼ teaspoon of orange oil to it. Absolutely wonderful!! Thank you!”
"I made this today and WOW! It is so nice. The first batch didn't make the cake. Between my 3 girls and myself having a little taste it was nearly all gone. My hand mixer has blown up so I used a mini processor that came with my stick blender and it did a good job. Dying to try this recipe again!”
"Thank you Thank You for this amazing and simple frosting! OMG I had all the ingredients in my house! So tasty, not too sweet. Just perfect! I needed a frosting for my healthier cake and this was so good. It was a hit at our last nights dinner. Thank you”
"Love this recipe! I made it to cover my son's birthday cake for his 1st birthday. Turned out great! The only thing I would say to those going to make it, be sure your butter is cold, straight from the fridge. I made two batches, one with cold butter and one with a little softened butter, and the cold butter produced a much more smooth, creamy, non-curdled frosting. Thanks for a great recipe!”
"I thought that I was compromising by using this recipe. I was out of cream cheese to make my standard frosting, but I didn't want to run to the store. The frosting was to be used for cinnamon rolls. The frosting is perfect! Oh, my! No compromise here!”
This honey buttercream frosting is sentimental for me too - I feel grateful to be able to share a homemade, from scratch frosting with my children and hopefully they'll pass this recipe on along the way too.
My kids have been making this healthy buttercream frosting with the hand mixer since each of them were toddlers. Many beaters and spatulas have been licked with big smiles across the face - and you can't beat that!
WHAT MAKES THIS RECIPE GREAT
- Simple: It’s so easy to make your own homemade honey buttercream frosting! It only has a handful of healthier ingredients and literally takes minutes to make. You can’t beat the simplicity of this delicious honey buttercream.
- Flavor: This honey buttercream frosting is decadent, rich, creamy and not too sweet. The vanilla flavor shines through and none of the other flavors are too overpowering.
- Perfect for Celebrations & Holidays: Buttercream frosting is one of those luscious treats that brings so much joy and deliciousness to cakes and cupcakes. Frosting always takes cakes and cupcakes to the next level and adds a fabulous, soft texture to spongy, dense or tender cakes. This frosting is loved by all and it’s a favorite for little ones on their special birthdays. It’s so delicious on gingerbread cookies, shortbread and sugar cookies too!
VANILLA HONEY BUTTERCREAM FROSTING EQUIPMENT
- Standing Mixer or Handheld Mixer: You’ll need a standing mixer with the attached mixing bowl or a handheld mixer to make this healthy vanilla buttercream frosting. Quickly whipping the frosting with the mixer helps add air into the frosting and create that perfectly smooth and creamy texture.
- Large Mixing Bowl: A large mixing bowl is needed to whip the vanilla honey buttercream frosting. I love glass Anchor Hocking mixing bowls, Anchor Hocking glass batter bowls with a handle and Pyrex mixing bowls.
- Spatula: You will need a spatula to help scrape down the sides of the mixing bowl during or after making the honey buttercream frosting.
VANILLA HONEY BUTTERCREAM FROSTING INGREDIENT NOTES
- Grass-fed Butter: Nourishing healthy fats - grass-fed butter is one of the best! The butter helps add that creamy, fluffy texture to the buttercream frosting. I only recommend using a quality grass-fed brand like Vital Farms - my preference is their sea salted butter. Kerrygold is another good brand for this frosting, I prefer their gold wrapper salted butter - this butter brand is easy to find at most grocery stores and you can even find it in bulk at Costco.
- Honey: Raw honey is one of my favorite natural sweeteners to use. Make sure to use a lighter honey like clover, star thistle or orange blossom - wildflower varieties are too overpowering and strong in flavor. For this recipe, it’s also important to use a true, raw honey that hasn’t been stripped and highly processed. Thinner honey - like the kind in a squeeze bottle, does not work in this recipe. I only recommend a thicker raw honey like this one or this honey which is easy to find in grocery stores like Sprouts Farmers Market.
- Vanilla Extract: Like with many recipes, vanilla adds a lovely flavor and it’s absolutely necessary for giving this delicious frosting its vanilla flavor.
- Arrowroot Powder: Arrowroot powder or arrowroot starch (same thing) is optional in this recipe. It helps act as a binder for the frosting, similar to what is added in powdered sugar - usually powdered sugar contains cornstarch or tapioca starch. Any brand will work here - I’ve used Bob’s Red Mill and Thrive Market brand for testing and both work great.
- Mineral-rich Salt: Sea salt is completely optional in this frosting! It helps enhance the flavor, adds minerals and cuts a bit of the richness of the frosting. I only recommend using a mineral-rich salt or sea salt, otherwise, just omit the salt.
HOW TO MAKE VANILLA HONEY BUTTERCREAM FROSTING
It’s so easy to make this luscious honey buttercream. You only need a handful of healthier ingredients, a mixer and mixing bowl and a few minutes prep time.
Assemble the Mixer
If using a standing mixer, fit the standing mixer with the flat beater and mixing bowl. If using a handheld mixer, get a large mixing bowl ready and attach the metal beaters to your mixer.
Make the Frosting
Add the cold butter, honey, vanilla and optional arrowroot powder and sea salt to the mixing bowl and mix on low speed until the butter starts to soften.
Gradually increase the speed and whip until creamed and it begins to have a lighter white color, about 1 minute. Stop the mixer and scrape down the frosting with a spatula.
Using the Frosting
As soon as the honey buttercream frosting is creamed, it’s ready to use! Slather it on cakes, cupcakes and cookies or dip fresh fruit in it and make sure to lick the beater and enjoy!
RECIPE FAQS: TIPS FOR VANILLA HONEY BUTTERCREAM FROSTING SUCCESS
- How much frosting will this honey buttercream recipe make? The finished frosting yield is about 1 ½ cups of honey buttercream.
- Can this honey frosting recipe be doubled? I have never tested this buttercream recipe out by doubling it, but my best guess is that it can easily be doubled or tripled!
- How sweet is this honey buttercream frosting? This honey buttercream is not overly sweet, it has just the right amount of sweetness without being too much.
- What kind of honey should be used in this honey buttercream frosting recipe? Please make sure to use the right kind of honey for this buttercream! I have updated the recipe with more notes about the honey because many people keep using the thin kind of honey that comes in a squeeze bottle or honey bear. Squeeze bottle honey or honey bears have been too processed and are not the right kind of honey to use! I link to the exact kind of honey that I use in the recipe - I find it locally at a natural foods co-op grocery store. It's a true, raw honey that hasn't been stripped and highly processed. It is not a creamed honey (although a creamed honey would work) - it's just real, unfiltered, raw honey so it’s thicker in consistency. I also list another kind of honey that I have used that is easy to find in grocery stores like Sprouts Farmers Market.
- Can you substitute the honey for another sweetener in this healthy buttercream? I suppose you could, however, this frosting is specific to honey - it is a honey frosting recipe. You can use a quality maple syrup instead of the honey, but this will alter the flavor and taste more maple-y - however, this would be a great option if you’re making the cake for a 1 year old’s 1st birthday. You can use a traditional powdered sugar - in that case, I would recommend using organic powdered sugar. You could try a sweetener like maple sugar, coconut sugar or sucanat, but you would need to blitz them in a food processor to grind them into a fine powder (prior to using) and again, this will alter the flavor.
- Does the butter in this buttercream frosting recipe have to be cold or can the butter be room temperature? Yes! Please make sure the butter is cold - right out of the refrigerator! People who haven’t followed the instructions and have used room temperature butter do not end up with the right consistency of frosting. Cold butter is an absolute must for this recipe as room temperature butter (along with thin squeeze bottle/bear honey) can make this recipe curdle and will not produce a fluffy, airy, soft texture.
- How long will this healthy honey buttercream frosting last and how should it be stored? When stored in an airtight container, the vanilla honey buttercream frosting will last up to one week in the refrigerator and up to 1 month in the freezer.
- What are the best serving suggestions for this honey buttercream frosting? Slather this honey buttercream frosting on cakes, cupcakes and cookies or dip fresh fruit in it! It’s absolutely delicious with fresh berries! It also makes an extra special topping on homemade chocolate pudding.
This healthy buttercream frosting is so delicious and easy to make! It’s perfect for frosting cakes, cupcakes and cookies like gingerbread, shortbread and sugar cookies. This honey buttercream frosting is so versatile and can be used for any treat for birthdays to holidays to special celebrations year round.
IF YOU LIKE THIS EASY HONEY BUTTERCREAM FROSTING RECIPE, YOU MAY ALSO LIKE THESE DELICIOUS RECIPES FROM RECIPES TO NOURISH:
- Low Carb Keto Chocolate Raspberry Swirl Frosting
- Real Food Honey Sweetened Whipped Cream
- Grain Free Triple Chocolate Pumpkin Cupcakes
- Easy Healthy Grain Free Chocolate Cake {Paleo + Real Food}
- Double Chocolate Flourless Chocolate Torte
- Easy Instant Pot Strawberry Cheesecake {Grain Free}
- Healthy No Bake Berry Cheesecake Tart (grain-free)
- 5 Minute Healthy Instant Pot Chocolate Pudding
- Smooth Chocolate Chia Pudding
- Easy Nourishing Chocolate Sunflower Freezer Fudge
- Easy Raspberry Chocolate Freezer Fudge
- Nourishing Honey Sweetened Hot Chocolate (no sugar, paleo, dairy-free option)
- Honey Sweetened Cinnamon Marshmallows (real food, paleo)
Vanilla Honey Buttercream Frosting
Yield: 1 ½ cups
Prep Time: 10 minutes
Total Time: 10 minutes
This delicious, naturally sweetened Vanilla Honey Buttercream Frosting is so easy to make and made with only a handful of real food ingredients. It’s luscious, rich and perfectly sweet - a little goes a long way slathered on your favorite cake, cupcakes or cookies.
Ingredients
- ½ cup COLD grass-fed butter (see notes)
- ½ cup + 2 tablespoon raw honey (see notes)
- 2 teaspoon gluten-free organic vanilla extract
- ¼ cup arrowroot powder - optional
- ⅛ teaspoon mineral-rich sea salt - optional
Instructions
- If using a standing mixer, fit the standing mixer with the flat beater and mixing bowl. If using a handheld mixer, get a large mixing bowl ready and attach the metal beaters to your mixer.
- Add the butter, honey, vanilla and optional arrowroot powder and sea salt to the mixing bowl and mix on low speed until the butter starts to soften. Gradually increase the speed and whip on high until creamed and it begins to have a lighter white color, about 1-2 minutes. Stop the mixer and scrape down the frosting with a spatula. It’s ready to use - enjoy!
Notes
Equipment You Need for This Recipe: Standing Mixer & Bowl or Handheld Mixer & Mixing Bowl, Spatula This recipe works perfectly with and has been tested with the following honey:
- Certified Organic Raw Honey (<< Sprouts carries this)
- Unfiltered Raw Honey
- Unfiltered Orange Blossom Honey
Honey Tips if You Don't Use the Above Honey:
- Use a lighter color honey (not wildflower honey) to ensure the flavor stays mild and not bold in flavor.
- Do NOT use super thin honey like the kind that comes in a squeeze bottle or "honey bear". The brands I’ve listed work perfectly in this recipe. A creamed honey should work well too.
- See the linked ingredients, above notes or recommended products below for the exact type of honey that I use.
- The honey in the video on my site does not reflect the correct type of honey that should be used - I did not film that video and the wrong honey was used. You must use the correct kind of honey for this recipe! I have listed the brands used in the links.
This recipe was tested with the following brands of COLD butter: Kerrygold Salted Butter, Vital Farms Sea Salted Pasture-Raised Butter and Organic Valley Pasture Butter. Yes the butter brand is important for this recipe and so is the salt - please use quality butter!
Storage:If storing the honey buttercream frosting for later use, make sure to take the frosting out of the refrigerator for about 20-30 minutes before using it so it's not so hard and will spread easier.
Serving Suggestions:Use this to frost your favorite cookies, cupcakes or cakes likechocolate cake, carrot cake, vanilla cake, spice cake, etc. You can dip fresh fruit like berries in it too - it’s delicious! Or add a little on top of homemade chocolate pudding!
Frosting Cake/Cupcakes:It takes about 1 to 1 ½ cups of frosting to generously frost 12 cupcakes. It takes about 2 ½ to 4 cups of frosting to fill and generously frost a two-layer 9" cake.
HONEY IS NOT INTENDED FOR BABIES UNDER 2 YEARS OLD - See Recipe FAQS in blog post for a honey substitution for Baby's 1st Cake.
The photographs of this recipe, recipe and all content above are copyright protected.Please do not use my photos without prior written permission. If you choose to share this recipe, please feelfreeto share by using properetiquette and providing a link back to my original recipe on my blog,not a screenshot, with proper disclosure [the original recipe - "title of recipe" by Recipes to Nourish].Copying/pasting the full recipe text to websites or social media is prohibited.If you make significant changes to the recipe or adapt the recipe in any way, please rewrite the recipe in your own unique wordsandprovide a link back here with properdisclosure for credit. Thanks for understanding!
[Updated Recipe December 2022]
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Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 139Total Fat: 15gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 122mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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