This is a sweet, creamy and delicious low-FODMAP vanilla frosting that is vegan and gluten-free.
Enjoy it for any low-FODMAP cake (like my Low-FODMAP Lemon Poppyseed Layer Cake or Low-FODMAP Rainbow Cake), low-FODMAP cookie (my low-FODMAP Chocolate Chunk Cookie or low-FODMAP Sugar Cookie), or any other treat you desire.
Check out over 600 more low-FODMAP recipes on my blog! Like Dr. Rachel’s Best Collection of Low-FODMAP Cake Recipes; Gluten-free.
Be healthy and happy,
Rachel Pauls, MD
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using FODMAP data at time of posting)
Serves: 24
Makes enough for a large double layer cake
Prep time: 10 min
Ingredients
- 1 & 1/2 tsps vanilla extract (can use colorless if desired), or substitute your desired flavoring
- 2 cups vegan margarine or lactose-free margarine, room temperature (can also use butter)
- 6 cups confectioner’s/icing sugar
- 3 tablespoons canned coconut milk, or heavy cream (for non-vegan)
Directions
- Cream margarine in stand mixer with whisk attachment until fluffy
- Add sugar and continue creaming until well-blended (I like to cover the mixer with a dish-towel to reduce sugar spray)
- Start at a low speed and then slowly speed up, scraping down bowl as necessary
- Add vanilla, then coconut milk a little at a time until correct consistency
- Beat at high speed until icing is creamy
- Perfect for decorating, and delicious on fruit too!
Try it on my low-FODMAP Lemon Poppyseed Layer Cake!
