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a piping tip swirls on a dollop of frosting onto a yellow cupcake

How to Make Vanilla Buttercream Frosting

Learn how to make vanilla buttercream frosting without using icing sugar! This incredibly creamy and fluffy vanilla frosting is naturally sweetened with agave syrup and pure vanilla extract for superior flavour. Use it as you would any other buttercream – to frost cakes and cupcakes, fill macarons, or even as a fruit dip!

Category Dessert, Frostings & Fillings
Cuisine French
Keyword how to make vanilla buttercream, sugar free vanilla buttercream, vanilla buttercream, vanilla buttercream frosting
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Serves 3 cups
Author Amanda | Naturally Sweet Kitchen


  • 270 ml agave syrup
  • 300 ml milk
  • 55 g plain flour
  • ¾ tsp fine sea salt
  • 300 g unsalted butter, room temperature
  • 2 ½ tsp pure vanilla extract


  1. To make the pudding, add the agave syrup, milk, flour, and salt to a medium saucepan. Place the pan over a medium heat and whisk well to dissolve the flour. As the mixture heats up, keep whisking to prevent it sticking to the bottom.
  2. Once it starts to bubble, keep an eye on it and keep whisking. It will eventually begin to thicken. Once it reaches a thick pudding consistency, remove the pan from the heat and decant the pudding onto a large platter. Spread it out evenly and let it cool to room temperature before starting the next step.
  3. To make the frosting, add the butter to the bowl of a stand mixer fitted with the paddle attachment. Whip the butter on medium-high speed until fluffy and pale. You may have to stop and scrape down the butter from the sides of the bowl a few times.
  4. Once the butter is pale, turn the mixer to a low speed and start adding your cooled pudding mixture one tablespoon at a time. After adding all the pudding, turn the mixer up to a high speed and give it a good whip up for 30-60 seconds or until fluffy.
  5. Turn the mixer down to medium and add in the vanilla extract and keep whipping to incorporate it throughout. Remove the bowl from the stand mixer and give the frosting a good scrape up to make sure all the butter was incorporated from the bottom of the bowl. Use as desired.


  • This recipe makes enough frosting to generously ice 1 double layer 8-inch cake or 18-24 cupcakes (about 3 cups of frosting).
  • Non-dairy milk can be used, but may change the colour of the frosting slightly.