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Healthy Home Economist / Archives / Recipes / Dessert Recipes / Cake Recipes / Traditional Butter Frosting Recipe (full of healthy fats)

Traditional Butter Frosting Recipe (full of healthy fats)

by Sarah Pope / Affiliate Links ✔

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  • Homemade Butter Frosting
  • Traditional Butter Frosting Recipe

homemade butter frosting, frosting recipesBet 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 traditional butter frosting for their birthday cake with deep yellow grassfed butter – preferably raw.

Remember that video lesson I posted on how to make raw butter?

That exact container of raw butter that I showed on camera at the very end was used just a few days later for making the birthday cake buttercream frosting shown in the picture above for my new 10 year old.

Homemade Butter Frosting

If your kids won’t eat much butter, a lovely homemade cake slathered with butter frosting is a great way to get a bunch of this sacred food into their little tummies. My children enjoy it atop devils food cake.

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 butter frosting made with pastured, raw butter is to die for!

You can even make homemade powdered sugar with a whole sweetener like coconut or cane jaggery, sucanat, or palm sugar. Although very healthy, I do not recommend date sugar as it does not dissolve well in frosting recipes.

To make, 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!

homemade butter frosting, frosting recipes
4.8 from 5 votes
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Traditional Butter Frosting Recipe

This traditional recipe for butter frosting is full of healthy fats and uses a whole sweetener that you can feel good serving as the perfect topping for that special cake.

Course Dessert
Total Time 10 minutes
Author Sarah Pope

Ingredients

  • 2/3 cup grassfed butter softened
  • 5-6 cups powdered sugar sifted
  • 1/3 cup whole milk preferably grassfed
  • 2 tsp vanilla extract

Instructions

  1. Thoroughly powderize whole sweetener of choice (sucanat, jaggery or coconut 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 or do not care for the taste of molasses, use sifted organic powdered white sugar instead. 

  2. In a large glass bowl, whip butter until creamy and fluffy. Gradually beat in 3 cups of the powdered sugar.

  3. Slowly beat in the milk and vanilla. Beat in the remaining sugar and add additional milk to obtain the desired spreading consistency to the butter frosting.

  4. Spread the butter frosting on the cake as desired or just enjoy it off the spoon!

Recipe Notes

Never use nonorganic powdered sugar in North America as it will almost certainly contain GMO beet sugar.

Sarah, The Healthy Home Economist

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Category: Cake Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (57)

  1. Andreas Ranthe

    Nov 2, 2022 at 11:52 am

    Isn’t white sugar refined sugar that gives you a sugar crash?

    Reply
    • Sarah Pope

      Nov 2, 2022 at 11:53 am

      Any sweetener will do this … even maple syrup. But, the frosting has lots of healthy fat in it which mitigates the blood sugar effects considerably.

  2. Ariane

    Mar 29, 2019 at 5:06 pm

    5 stars
    Nice and flavorful! I did 5 cups sugar, 2 of coconut and 3 of white. That coconut sugar makes it soooo rich. I also added 3 egg yolks being inspired from a previous persons comment. Hoping it tastes good on the grain free paleo chocolate cake I made!!

    Reply
  3. Jeanna burt

    Oct 6, 2018 at 7:52 pm

    5 stars
    Just made this for the family. Holy cow it’s amazing! My picky kids loved it. I made it with the butter frosting.

    Reply
  4. Therese

    Nov 28, 2016 at 11:43 pm

    Sadly I have to say this was a horrible waste of ingredients for me. Thank goodness I didn’t make a huge batch but still wasted grass fed butter, raw milk and a cup of sucanat… I don’t know how this could taste different from the posted recipe because I followed it exactly (powdered sucanat in the vitamix too) – it was GROSS. The texture was perfect but the sucanat is so sharp tasting it was like eating straight molasses. Even tried to turn it chocolate, but ended up being a waste of good chocolate too… 😐

    Reply
    • Sarah

      Apr 2, 2018 at 4:12 pm

      Wow, sorry you found the whole powdered sugar too strong tasting. You can certainly use organic white powdered sugar next time.

  5. Dawn

    Aug 15, 2013 at 2:38 am

    Could you add a block of cream cheese to the frosting to make it a cream cheese frosting?

    Reply
  6. Andrea

    Aug 9, 2012 at 5:09 pm

    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!

    Reply
  7. Gerard

    May 31, 2012 at 6:08 pm

    Holy CR*P! Is that sugar for real? That’s considered health food?

    Reply
  8. Zeffie

    May 23, 2012 at 9:51 pm

    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?

    Reply
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