• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
The Healthy Home Economist

The Healthy Home Economist

embrace your right to a lifetime of health

Get Plus
  • Home
  • About
  • My Books
  • Shopping List
  • Archives
  • Log in
  • Get Plus
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Get Plus
  • Log in
  • Home
  • About
  • Subscribe
  • Archives
  • My Books
  • Shopping List
  • Recipes
  • Healthy Living
  • Natural Remedies
  • Green Living
  • Videos
  • Natural Remedies
  • Health
  • Green Living
  • Recipes
  • Videos
  • Subscribe
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 ✔

Jump to 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
4.84 from 6 votes
Print

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

FacebookPinEmailPrint
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: Amazon #1 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.

You May Also Like

healthy gingerbread cookie cake made with molasses in a stainless steel pan

Gingerbread Cookie Cake

Gluten Free Carrot Cake

grain free angel food cake on white platter

Fluffy Angel Food Cake (grain-free)

Healthy Devils Food Cake With Frosting

Homemade Devil’s Food Cake (with buttercream frosting)

chocolate chip cookie cake batter on a pizza pan

Real Food Chocolate Chip Cookie Cake

healthy m&m cookie on stainless steel pan

Healthy “M&M” Cookie Cake

Going to the Doctor a Little Too Often?

Get a free chapter of my book Traditional Remedies for Modern Families + my newsletter and learn how to put Nature’s best remedies to work for you today!

We send no more than one email per week. You will never be spammed or your email sold, ever.
Loading

Reader Interactions

Comments (57)

  1. Melissa

    May 22, 2012 at 12:16 pm

    We have made a similar recipe before… the only difference is that we add a couple free-range egg yolks to the icing đŸ™‚ The yolks make the icing a lovely dark yellow color, and the taste is to die for! We love birthdays đŸ™‚

    Reply
  2. Alexis

    May 21, 2012 at 8:44 pm

    I have coconut sugar…can that be used while on the gaps diet? Do you know?

    Reply
  3. Sarah Schneider via Facebook

    May 21, 2012 at 8:10 pm

    Thank you, I will give this a try as we have 5 birthdays in June!

    Reply
  4. Lara

    May 21, 2012 at 5:56 pm

    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

    Reply
    • Kelsey

      May 21, 2012 at 6:28 pm

      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!

  5. Raechelle

    May 21, 2012 at 5:46 pm

    Looks delish; but now you’ll have to give us that cake recipe too! :-0

    Reply
  6. Summer

    May 21, 2012 at 5:19 pm

    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.

    Reply
    • Lauren

      Aug 12, 2014 at 1:40 am

      well…youre going to give them cake arent you?!

    • Sarah

      Apr 2, 2018 at 4:13 pm

      It makes enough frosting for a very large cake. Make less if you like.

  7. Mark Felton via Facebook

    May 21, 2012 at 3:57 pm

    5 cups of sugar != nutrient dense

    Reply
  8. Julia Hansen via Facebook

    May 21, 2012 at 3:26 pm

    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!

    Reply
  9. Katie Doran Kephart via Facebook

    May 21, 2012 at 3:10 pm

    Thank you this looks great!

    Reply
  10. Elizabeth

    May 21, 2012 at 2:55 pm

    I was also going to ask for the cake recipe!~

    Reply
« Older Comments
Newer Comments »
4.84 from 6 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

The Healthy Home Economist

Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Check Out My Books

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

Contact the Healthy Home Economist. The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy.

Copyright © 2009–2025 · The Healthy Home Economist · All Rights Reserved · Powered by BizBudding Inc.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.