Low Sodium Buttercream Frosting Recipe
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Jump to RecipeThis low sodium buttercream frosting recipe is thick, sweet, and so great on top of cakes, cookies, or desserts! This recipe uses unsalted butter and pure vanilla extract for a tasty topping.
Ready in about 10 minutes start-to-finish, you can make delicious low sodium frosting for your next dessert. Add all ingredients to a mixer, slowly incorporate them together, and frost away.
Want more great low sodium dessert ideas? Try this buttercream on low sodium sugar cookies, low sodium carrot cake, or add to low sodium chocolate cupcakes!
We’re in full holiday baking mode, and no dessert is complete (according to my husband 😉 ) without delicious homemade frosting! This tasty low sodium buttercream is made without salt and is super versatile for any dessert.
It’s our go-to frosting for birthday cakes or cupcakes, and is so easy to make with a mixer. You could even spread it between two low sodium chocolate chip cookies or low sodium peanut butter cookies to make cookie sandwiches for the ultimate dessert.
Why This Recipe Works
- It’s thick, creamy, and flavorful
- With just 4 ingredients, this buttercream is simple and inexpensive to make.
- A great low sodium addition to baked goods.
- It’s easy to make with a mixer, bakers of any skill level can successfully pull off this frosting.
- This low sodium frosting is versatile – great for cookies, cakes, or any dessert that calls for frosting.
Ingredients You’ll Need
- Unsalted Butter – use unsalted butter as the base of this frosting. Using unsalted butter instead of regular salted, is a great way to reduce the sodium in your desserts. Use sweet cream butter if you can find it for extra yum!
- Powdered sugar – or confectioners sugar, which whips nicely into this buttercream.
- Vanilla Extract – use good, pure vanilla extract for this frosting. You want a really good quality vanilla.
- Milk or Cream – you’ll need a little milk or cream to thin out the frosting, just a spoonful or two until you reach your desired consistency.
Substitutions and Variations
- Instead of vanilla extract you can switch it up and try different baking extracts – peppermint extract or lemon extract are two of my favorites!
- If you don’t have milk on hand you can use another liquid – water, milk, or a plant-based milk all work!
How to Make This Unsalted Buttercream Frosting
Step 1: In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the softened butter. Mix with paddle attachments for 3-4 minutes or until the butter is completely whipped.
Step 2: Add the vanilla extract and mix for an additional minute. Slowly add in 1 cup of the powdered sugar into the butter at a time, until all the powdered sugar is added.
Step 3: If the frosting is too dry, add 1 teaspoon of milk at a time until it reaches your desired consistency.
Step 4: Once frosting is made and the mixer is turned off, use a spatula to scrape the sides of the bowl and transfer all frosting into an airtight container. Spread onto baked goods, and enjoy!
Recipe FAQs
This low sodium frosting recipe has just 2 mg sodium per serving, as it uses ingredients like unsalted butter. Commercial or bakery frostings can vary based on the ingredients they use.
Store any leftovers in an airtight container, refrigerate, and use within 1 week. If you refrigerate your frosting, make sure to leave it out for 1-2 or two before using so it can soften to room temperature and spread easier.
Absolutely! You can freeze leftover frosting in an airtight container for up to 3 months. It keeps it’s flavor, and works great. Just be sure to fully thaw before using.
Expert Tips
- Add in a few drops of food coloring during the final mix to make different colors!
- If your frosting is too dry, add 1 teaspoon at a time of milk or cream until it reaches your desired texture.
- Want a fun-fetti style frosting? Fold in rainbow sprinkles into the frosting at the end for added color.
More Low Sodium Dessert Ideas
- Low Sodium Rice Krispie Treats
- Low Sodium Brownies
- Tasty Low Sodium Pumpkin Pie
- Low Sodium Chocolate Chip Cookies
- Low Sodium Peppermint Bark
Low Sodium Buttercream Frosting
Equipment
- Mixer
- Spatula
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 tablespoon vanilla extract
- 4 cups powdered sugar
- 1-3 teaspoons cream or milk
Instructions
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the softened butter. Mix with paddle attachments for 3-4 minutes or until the butter is completely whipped.
- Add the vanilla extract and mix for an additional minute. Slowly add in 1 cup of the powdered sugar into the butter at a time, until all the powdered sugar is added.
- If the frosting is too dry, add 1 teaspoon of milk at a time until it reaches your desired consistency.
- Once frosting is made and the mixer is turned off, use a spatula to scrape the sides of the bowl and transfer all frosting into an airtight container. Spread onto baked goods, and enjoy!
Notes
-
- Instead of vanilla extract you can switch it up and try different baking extracts – peppermint extract or lemon extract are two of my favorites!
-
- If you don’t have milk on hand you can use another liquid – water, milk, or a plant-based milk all work!
- Add in a few drops of food coloring during the final mix to make different colors!
- If your frosting is too dry, add 1 teaspoon at a time of milk or cream until it reaches your desired texture.
- Want a fun-fetti style frosting? Fold in rainbow sprinkles into the frosting at the end for added color.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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This is delicious. So creamy, so dreamy