Classic recipe for real buttercream frosting that uses grassfed butter to maximize the nutrient density of this sweet topping for cakes and cupcakes.
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!Â
When my children have a birthday, I make traditional butter frosting for their cake with deep yellow grassfed butter (preferably from raw cream or, at least, regular pasteurized cream (not ultrapasteurized).
Remember the video lesson/recipe on how to make raw butter?
I used that exact container of raw butter just a few days later to make nutrient-dense buttercream frosting shown in the picture above for my son’s birthday party.
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 them. My children most enjoy it atop devil’s food cake.
You’re going to make a cake anyway, so why not make it as full of nutrients as possible?
Let me also share that butter frosting made with pastured, raw butter has a flavor so amazing it can’t be described, only experienced!
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.
What about if you wish to buy cake frosting? Unfortunately, I have not found a good brand to recommend. Even organic frosting brands that I’ve vetted have undesirable additives such as fake “natural flavors” and do not have the nutrient density of real buttercream made with actual butter!
*This recipe makes enough frosting for two-layer 8- or 9-inch cakes or 18–24 cupcakes.
Real Buttercream Frosting
Classic recipe for real buttercream frosting that uses grassfed butter to maximize the nutrient density of this sweet topping for cakes and cupcakes.
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
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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.
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In a large glass bowl, whip butter until creamy and fluffy. Gradually beat in 3 cups of the powdered sugar.
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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.
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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.
Yes, please post the cake recipe. My first is turning 8 Saturday!
Thank you Amy.
So great to meet you too Marie!!! đŸ™‚
I would love to have that cake recipe as well đŸ™‚
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.
“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!
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!
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!
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.
Looks yummy! It was nice to meet you last weekend!