When my children have a birthday, I make nutrient loaded butter frosting for their birthday cake with deep yellow grassfed butter – preferably raw.
Remember that video lesson I posted recently on how to make raw butter?
That exact container of raw butter that I was proudly showing on camera at the very end was used just a few days later for making the birthday cake frosting shown in the picture above for my new 10 year old.
If your kids won’t eat much butter, a lovely homemade cake is a great way to get a bunch of this sacred food into their little tummies.
You’re going to make a cake anyway, so why not make it as full of nutrients as possible. Let me also just share with you that frosting made with raw butter is to die for!
You can even make your own powdered sugar with a whole sweetener like sucanat, date, or coconut sugar. Simply powderize it in your food processor or blender first and use that to blend with the raw butter for an amazing cake topping that will please everyone at the party!
2/3 cup grassfed butter, preferably raw and gently softened
5-6 cups powdered and sifted whole sweetener of choice (sucanat, coconut sugar, or date sugar work well)
1/3 cup whole grassfed milk
2 tsp vanilla
Thoroughly powderize sucanat, coconut sugar, or date sugar in a food processor or blender, sift and measure into a bowl until desired quantity is reached and set aside.
If you cannot get the sugar to powderize sufficiently, use sifted organic powdered white sugar instead in a pinch.
In a large glass bowl, whip butter until creamy and fluffy. Gradually beat in 3 cups of the powdered sugar.
Slowly beat in the milk and vanilla. Beat in the remaining sugar and add additional milk to obtain the desired spreading consistency to the frosting.
Sarah, The Healthy Home Economist