Nutrient Loaded Butter Frosting

by Sarah Affiliate linksRecipes, Snacks and TreatsComments: 56

butter frosting

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 butter frosting shown in the picture above for my new 10 year old.

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.

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 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


2/3 cup grassfed butter, preferably raw and gently softened (find it here)

5-6 cups powdered and sifted whole sweetener of choice  (sucanat, coconut sugar, or date sugar work well – find them here)

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 butter frosting.

Spread the butter frosting on the cake as desired.

Sarah, The Healthy Home Economist

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.

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