AIP Buttercream Frosting~ dairy-free & sooo delicious!!! {also coconut-free} SO happy to have this recipe!!!

AIP “Buttercream” Frosting!!!! Amazingly delicious, dairy-free, coconut-free, whips up and pipes beautifully, compliant with autoimmune protocol diet

Megan Healing Diets, Treats, Whole Food Recipes 14 Comments

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Lots of my AIP friends have complained within my hearing πŸ˜‰ that it is hard to find a great AIP cake and even harder to find great AIP frosting!

This recipe is my love-gift answer for you… πŸ™‚

Oddly for some, it’s made with lard. Bear with me. The frosting is lovely in flavor and texture. Lard has a very mild taste, it’s solid but not too hard at room temperature, and it’s high in vitamin D.

Animal fat is gentle, healing, versatile.

This frosting whips up beautifully.

BUT if you are “scared” of using lard in frosting or don’t believe me πŸ˜‰ that it’s super yummy, you can try to use the non-orange palm oil (get it HERE). I’m optimistic that it will work quite well! (Leave a comment below if you try so we all know!)

The other secret ingredient is gelatin. That bit of gelatin creates tiny air pockets in the whipped frosting, volumizing it and helping it to keep its beautiful shape.

If you love to pipe pretty shapes with your frosting like I do, then you will love working with this recipe.

The flavor? It’s like apple cinnamon, but really only cinnamon flavors it … and a bit of sea salt, honey and maybe magic? That gelatin really creates a light, whipped texture that allows us to taste the sweetness and spice.

I don’t eat this frosting out of spoon, though. It’s yummier ON the cake than all by itself.

Where to get lard? I buy ours from a local farm or from Natural Grocers. We also render our own, when we can. If you don’t live in an area that has farms with pasture-raised lard or a Natural Grocers there are many natural food markets that now carry it. Look for the cost to not exceed $6-8 per pound. You can find it for less, for sure, but not in all cities. I have even referred clients to Etsy! Here’s one farm, for example, that sells leaf lard that’s organic and not grain-fed. Etsy apparently is a great option for sustainable animal fat at an affordable price! πŸ™‚ I haven’t made this recipe with leaf lard yet (leaf lard is just the fat around the kidneys- extra smooth in texture and great for pastries); but I’ll update this post when I have, to be sure it works as well or better as regular lard.

AIP "Buttercream" Frosting!!!! Amazingly delicious, dairy-free, coconut-free, whips up and pipes beautifully, compliant with autoimmune protocol diet. SO happy to have this recipe!!! :)

 

AIP "Buttercream" Frosting!
Yum
Print Recipe
Prep Time
15 minutes
Passive Time
20 minutes
Prep Time
15 minutes
Passive Time
20 minutes
AIP "Buttercream" Frosting!
Yum
Print Recipe
Prep Time
15 minutes
Passive Time
20 minutes
Prep Time
15 minutes
Passive Time
20 minutes
Ingredients
  • 1 cup lard slightly soft at room temperature (but not melted); or see links in post for the palm shortening to try
  • 1/4 cup raw honey
  • 1/4 cup water
  • 1 teaspoon gelatin see link and discount code below in Recipe notes
  • 1 teaspoon cinnamon
  • pinch sea salt
Servings: about 2 cups
Instructions
  1. Place 1/4 cup water in a small saucepan and sprinkle gelatin over its surface. Stir in with fork or whisk, allow gelatin to dissolve for 1 minute. Heat over medium heat, stirring the entire time, as the gelatin dissolves completely, about 2-3 minutes.
  2. Turn off heat and stir in honey to dissolve. Also stir in cinnamon and sea salt. Allow to cool to room temperature, about 15 minutes.
  3. Place the lard in a large metal bowl. Beat on high until creamy with hand beaters, about 1 minute.
  4. Add honey-gelatin-water 1-2 tablespoons at a time, beating about 20 seconds after each addition. Beat until frosting is smooth and honey mixture is incorporated evenly. Frosting will be aerated slightly and hold its shape as it's beaten.
  5. Frost your cooled cake at this point. (If you refrigerate the frosting before using it, simply melt it down slightly again, beat and refrigerate until you have reached the right temperature and texture. Or bring it to room temperature slowly, and beat briefly to loosen and soften.)
Recipe Notes

Here's the grass-fed gelatin I recommend. (Enter BEAUTIFUL10 at checkout for 10% off.)

Here's the palm shortening to try.

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AIP "Buttercream" Frosting!!!! Amazingly delicious, dairy-free, coconut-free, whips up and pipes beautifully, compliant with autoimmune protocol diet. SO happy to have this recipe!!! :)

If you need cake for this frosting, here’s a pumpkin cake we love and serve to friends who aren’t on the AIP diet, very reliable, moist and lovely, great for making as a layer cake or in a casual casserole dish.

AIP "Buttercream" Frosting!!!! Amazingly delicious, dairy-free, coconut-free, whips up and pipes beautifully, compliant with autoimmune protocol diet. SO happy to have this recipe!!! :)

If you need great herbal coffee with your cake and frosting, HERE’s my favorite Chicory Coffee recipe, just 1 ingredient! πŸ™‚

AIP "Buttercream" Frosting!!!! Amazingly delicious, dairy-free, coconut-free, whips up and pipes beautifully, compliant with autoimmune protocol diet. SO happy to have this recipe!!! :)

Have you been waiting for a great AIP frosting recipe?! Let me know how you like it!

  • Lindsey Dietz

    OMG! You know how excited I am about this!!!! Will definitely be trying!

  • This looks amazing! My mom is AIP so I’ll definitely have to make this for her over the holidays.

  • linda spiker

    Fabulous! Love how well you can swirl it!

  • Renee Kohley

    Ohhh yay! I had to give up butter for full on dairy free this year and I can’t wait to try this! Thank you!

  • Emily @ Recipes to Nourish

    This is so brilliant and especially perfect for those of us who can’t have dairy. So creative and oh my goodness I really wish I had a slice of your beautiful cake with extra frosting right now. πŸ™‚

  • Megan Stevens

    I wish you did, too! Thank you!! πŸ™‚

  • Megan Stevens

    I’m so glad!! You’re welcome! πŸ™‚

  • Megan Stevens

    Ha, it’s so much fun. Thank you! πŸ˜‰

  • Megan Stevens

    Oh how lovely! Yay and thank you!

  • Megan Stevens

    Yay!!! πŸ™‚ πŸ™‚

  • Wow! I almost never eat cake, but I want to put my face in this frosting right now – very intriguing recipe. You had me at the lard! My grandpa used to give me lard by the spoonful when I was a skinny little girl and I like how it tastes.

  • Megan Stevens

    Aw, I love that about you!!! Yay for your grandpa and lard and loving lard! πŸ™‚

  • Callie Goode

    Wow, I have the burning desire to spread this on something. Great recipe.

  • thecuriouscoconut

    This is AMAZING!!! I love love love that you use lard – it’s such a staple in my kitchen!