Low-FODMAP Coffee (Espresso) Buttercream Frosting; Gluten-free, Dairy-free

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So delicious.  Low-FODMAP Coffee (Espresso) Buttercream Frosting.  The perfect topping for any dessert.  Creamy and flavored beautifully like a cappuccino, coffee buttercream reminds me of mocha ice-cream.   Sheer heaven.

Low-FODMAP Coffee Buttercream is amazing with Happy Baking’s line of low-FODMAP Certified Chocolate Cake, low-FODMAP Vanilla Cake and low-FODMAP Fudgy Brownies.  Or you can try it on the many delicious cakes I have on the blog (check out my low-FODMAP Best Cake Collection for the full list)!

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Or check out over 450 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solution

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Serves 24; Cut recipe in half for a single layer cake

Prep time: 15 min

Total time: 15 min

Equipment: Electric stand mixer (preferred) or hand held


  • 2 cups unsalted butter, at room temperature
    • Substitute low-FODMAP vegan spread for dairy-free (I like Earth Balance)
    • This is four 1/2 sticks of butter, or one box
  • 4-5 cups powdered or confectioner’s sugar
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 1 tablespoon espresso powder
    • This is not the same as instant coffee granules or instant espresso grinds; it is much more potent
      • Here is an example product for you to see!
    • If you don’t have this powder, then mix 1 tablespoon instant coffee or instant espresso in 1 teaspoon hot water to dissolve and add to recipe to titrate to taste in place of the espresso powder
  • 3-4 tablespoons low-FODMAP milk or heavy cream (such as lactose-free or almond milk)


  • Using the flat paddle attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping as necessary to scrape the bowl
  • Reduce the mixer speed to low and add the powdered/confectioner’s sugar a little at a time, as this part can be messy. I like to cover the bowl with a towel to keep the sugar contained 😉
  • Once all of the powdered sugar has been incorporated, increase the speed to medium-high or high and beat until well incorporated and fluffy
  • Next, add the vanilla extract, salt, then espresso powder (adjust to taste) and beat at medium-high until it is completely incorporated
  • Mix in additional sugar or the low-FODMAP milk for your desired consistency (for piping, you want it to be stiffer than for spreading)
  • Frost your desserts immediately as desired (may also be refrigerated for 1 week or frozen for 1 month)
  • This is delicious with my low-FODMAP Happy Baking Fudgy Brownies or layered in my Low-FODMAP Best Ever Hazelnut Layer Cake!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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