Softened butter gets whipped until pale and airy, then sifted powdered sugar is folded in a cup at a time until the whole batch turns smooth and cloud-like. A splash of pure vanilla and a pinch of salt round out the flavor, balancing the sweetness so it never tastes flat or overly sugary. The final beat brings it to that perfect soft-peak stage — thick enough to hold swirls, yet easy to spread across a cake or pipe into rosettes on cupcakes. You can loosen or stiffen it right at the end depending on whether you're spreading or piping, which makes it endlessly adaptable for any bake. This classic frosting is a solid choice for a Low FODMAP dessert table, and it keeps well in the fridge if you want to frost ahead. Give it a quick re-beat before using and it's back to that same silky, spreadable consistency.
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A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Beat the softened butter in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy.
Reduce the mixer to low and add the sifted powdered sugar one cup at a time, mixing after each addition until just incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula as needed.
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