Bet you never thought that a birthday cake could be nutrient dense! Well, it can and your kids will be smacking their lips and loving every crumb on their plates!
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!
Butter Frosting
Ingredients
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
Instructions
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
|
|
{ 48 comments… read them below or add one }
Mouth watering
Birthday season is approaching here. Thank you for this!!!
Yummm!
That’s what we did with our raw butter after you posted the tutorial last week. The kids dipped strawberries in it.
Last week I actually whipped up raw butter with a little maple syrup and cocoa powder and it made a lovely and low-sugar frosting. The kids dipped strawberries into it for a snack.
Yum – good idea too!
How about the recipe for the cake?
Yes! please post that!
Ditto! Have a birthday this week for #1.
Ok will do. Will try to get that written up this week.
Sarah, TheHealthyHomeEconomist\’s last post: Nutrient Loaded Butter Frosting
Can’t wait to make this!! I would also loooove to have the recipe for the cake!! It looks sooooo delicious!
My thoughts exactly. That cake looked soooo good.
Ditto! The cake looked delicious!!
Ditto! Who can pass on something like THIS???!
ditto – Ditto – DITTO! : )
I would also like a cake recipe. I make a lot of soaked nut cakes. I’m gluten free and would love to make cake I feel good about that isn’t quite as weird.
Will honey work instead of sugar?
I use a recipe that has butter and cream cheese. As I don’t bake much and usually just frost for birthday parties I usually just use the store bought stuff but you could easily use the homemade variety. Makes the icing nice and thick for piping.
llana, would love to have that recipe! Thanks from Texas!
Would organic dextrose also be a good sweetener to use, since it contains no fructose?
Tawnya, I just found this: http://recipestonourish.blogspot.com/2011/11/vanilla-honey-buttercream-frosting.html looks like it works!
Looks yummy! It was nice to meet you last weekend!
How is it that your frosting is so white? I make something similar, but I always have to flavor it with cocoa to cover up the color of the rapadura.
You know, the frosting was a deep beige color, but the flash on the camera made it look lighter for some reason.
Sarah, TheHealthyHomeEconomist\’s last post: Nutrient Loaded Butter Frosting
ok, you inspired me to make some butter. But I only had grass fed cream, not raw. I can get raw, so I will try it out soon. I made exacly 1 cup of butter and 1 cup of buttermilk. So, I made a cake with half of it and will make the frosting with the other half. YUM!
I make cakes as a hobby for family and friends. I make Swiss Meringue Buttercream. It does not use much sugar, so not very sweet and lots and lots of delicious butter. I always get rave reviews and they want to know if I have extra so they can eat it out of the bowl with a spoon!
Is refrigeration necessary due to the milk in the frosting?
You can store it in the microwave (makes a great pastry cabinet) for a couple of days and then refrigerate so the cake doesn’t get stale.
Sarah, TheHealthyHomeEconomist\’s last post: Nutrient Loaded Butter Frosting
“Pastry cabinet!” Bahahaha! I got rid of my microwave when I learned that it destroys food, but I had a counter-top model. I am going to recommend that my relatives with cabinet-mounted microwaves use theirs as a “pastry cabinets!” I LOVE it!
Nicole, The Non-Toxic Nurse\’s last post: Smart Meter Concerns Hit National Headlines . . . Finally!
I would love to have that cake recipe as well
So great to meet you too Marie!!!
Thank you Amy.
Yes, please post the cake recipe. My first is turning 8 Saturday!
I was also going to ask for the cake recipe!~
Elizabeth\’s last post: Marriage Monday: Preferring Our Husbands {Link Up!}
Thank you this looks great!
This looks delicious! I’d love to try it! Right now I am in love with the Raw buttercream I have been making (also with raw egg yolks!) Made with honey too so it’s GAPS legal! This looks easier though, and that is a nice plus!
5 cups of sugar != nutrient dense
Hmm..I’m wondering about those 5-6 cups of sugar. We don’t use that much sugar in one year and I’d be awfully hesitant to give that to my children. I like the healthy fat idea, but seems that the sugar would negate any health value.
Looks delish; but now you’ll have to give us that cake recipe too! :-0
Are you sure that is the right amount of sugar-5 to 6 cups as that does sound a huge amount. I just used homemade cream cheese and whip some butter and maple syrup in it and it is wonderful
That’s a very typical amount of powdered sugar for a buttercream frosting recipe. I grew up making lots of buttercream frosting – it’s what we always frosted cakes and sugar cookies with. This is basically the exact same recipe we used. It’s delish!
Thank you, I will give this a try as we have 5 birthdays in June!
I have coconut sugar…can that be used while on the gaps diet? Do you know?
We have made a similar recipe before… the only difference is that we add a couple free-range egg yolks to the icing
The yolks make the icing a lovely dark yellow color, and the taste is to die for! We love birthdays 
Many have already said it, but just so you know there are more wanting it, I would LOVE to see that cake recipe!
Also, in Nourishing Traditions, Sally does not recommend sucanat, but rapadura instead. I have not been able to find rapadura. Is it available anywhere that you know of or should I just use sucanat or the others you listed in the recipe?
Rapadura is sold under the brand name Rapunzel with the label “Organic Whole Cane Sugar” (http://www.cheeseslave.com/expowest-2012-my-favorite-things-part-6/). Sucanat is similar in nutritional value through, and rapadura can be difficult to find.
Holy CR*P! Is that sugar for real? That’s considered health food?
My grandma used to make something just like this, but she would add some espresso to it and it made a ‘coffee frosting’.. IT WAS AMAZING!
{ 3 trackbacks }