Traditional Butter Frosting Recipe (full of healthy fats)
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!
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.
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.
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 or just enjoy it off the spoon!
Never use nonorganic powdered sugar in North America as it will almost certainly contain GMO beet sugar.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three 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, National Review, ABC, NBC, and many others.