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FODMAP Free Vanilla Cream Cheese Frosting

FODMAP Free Vanilla Cream Cheese Frosting

FODMAP Free Vanilla Cream Cheese Frosting

FODMAP Free Vanilla Cream Cheese Frosting
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 4 cups
YUMMMMM ... this FODMAP Free Frosting is so good, you will look for reasons to bake just to use it!
  • 8 ounces Tofutti Better Than Cream Cheese (or other lactose free cream cheese substitute)
  • 1 cup dairy free "butter substitute"
  • 1 tablespoon coconut oil
  • ¼ cup coconut flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 tablespoon almond milk
  • 1 to 1½ pounds powdered (confectioners) sugar *
  1. Cream together cream cheese, butter, and coconut oil and beat until light and fluffy.
  2. Mixing constantly, add vanilla and almond extracts and almond milk.
  3. Add coconut flour and mix well.
  4. Gradually add powdered sugar and mix until completely combined. Use as much powdered sugar as needed to get the frosting to a spreadable consistency.
* The frosting does not get harder upon sitting, so make sure to add enough powdered sugar to achieve a spreadable consistency.

VARIATION: For Coconut Frosting, perfect for our FODMAP Free Coconut Spice Chiffon Cake -- just substitute the 1 tablespoon almond milk with 1 tablespoon coconut milk and add ½ cup flaked coconut to the frosting mixture. Then, sprinkle the top of the cake with flaked coconut and press flaked coconut into the sides of the cake.

Use any extra frosting for cookies, cinnamon rolls or another cake. Frosting will keep for one week if refrigerated and stored in tightly covered container.


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