Recipe: Buttercream Frosting

June 16, 2013 · 19 comments

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Here is a simple recipe that is easy to make and delicious! It is very rich in both fat and sweet so use it just for a special treat like a birthday cake. If you would like to make it dairy free, just use ghee instead of the butter.

Buttercream Frosting

 Ingredients

  • 1/2 cup honey (where to buy)
  • 1/4 teaspoon stevia (where to buy)
  • 1/2 cup butter (unsalted) — softened — I use Kerry Gold unsalted
  • 2 Tbsp coconut cream (where to buy) — use the thick cream from the top of the can (where to buy)
  • 2 tsp vanilla

Equipment

Instructions

  1. Add all the ingredients into a mixing bowl and mix with the electric mixer until smooth and combined — about 8 – 10 minutes

Prep Time: 15 minutes

 Shared at: Barnyard Hop, Traditional Tuesday, Hearth & Soul Hop, Gluten Free Wednesday, Whole Food Wednesday, Allergy Free Wednesday, Wild crafting Wednesday, Tasty Traditions, Thank Your Body Thursday, Gluten Free Friday, Foodie Friday

 

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1 Gallon Gold Label Virgin Coconut Oil

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{ 15 comments… read them below or add one }

1 Meagan June 16, 2013 at 10:14 pm

This looks AWESOME! I’ve wanting a refined sugar free frosting that looks like the REAL thing for a while!! :)

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2 Stacy @Stacy Makes Cents June 17, 2013 at 7:56 am

This looks so good! I’ve been looking for a good icing recipe for my daughter’s birthday cake and this looks perfect!
Visiting from Homestead Barn Hop!

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3 Sara June 17, 2013 at 2:34 pm

One question, what if I don’t want to use stevia, is there a substitute?

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4 Jill June 17, 2013 at 2:42 pm

Hi Sara,
Just use more honey — or taste it first to see if you need more sweetener.

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5 Bobbie June 17, 2013 at 4:30 pm

Hi Jill,

Is the stevia you recommend (buy here) “pure”? I remember a while back you posted your thoughts about stevia – trying to find that post!!!

Thanks for sharing your wisdom!

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6 Jill June 17, 2013 at 8:09 pm

Hi Bobbie,
The purest stevia is the green leaf stevia in a powder form. This one is clear and a liquid extract. I’m OK with this one. I don’t like using the powder as I find it does not combine as well.

Here is the stevia article:

http://realfoodforager.com/stevia-is-it-as-good-as-they-say/

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7 Emma June 19, 2013 at 8:19 pm

Can you substitute raw cream for the coconut cream?

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8 Jill June 19, 2013 at 8:22 pm

Sure

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9 jamie June 20, 2013 at 6:36 pm

Looks good! I will be giving it a try!

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10 The Modern Pioneer Mom June 24, 2013 at 10:26 pm

This frosting probably doesn’t crust over for decorating does it? I’m thinking it stays soft?

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11 Jill June 25, 2013 at 10:37 am

Hi Modern Pioneer Mom,
The frosting stays soft even in the refrigerator.

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12 Adelina Priddis June 24, 2013 at 10:51 pm

That is a new buttercream frosting recipe. Sounds pretty good.
Thanks for sharing!

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13 Amy June 26, 2013 at 1:43 am

Ghee is clarified butter, how can using ghee make it dairy free?

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14 Jill June 26, 2013 at 6:47 am

Hi Amy,
Many people who are dairy free can tolerate ghee as it is only the fat not the protein part of the dairy.

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