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.