This recipe for buttercream Frosting is so easy to make, there is no excuse to buy frosting that is full of chemicals and additives.
Conventional frosting is full of food coloring, additives and preservatives. Here is a simple recipe that is easy to make and delicious!
This recipe 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 – although technically, ghee is still dairy, many people with intolerance to dairy can tolerate ghee.
Butter and ghee have many outstanding health benefits!
Butter is full of fat soluble vitamins A, D and E as well as the mineral activator K2 (previously termed by Dr. Price as Activator X). In fact, true vitamin A is more easily absorbed and utilized from butter than from other sources.
Fortunately, these fat-soluble vitamins are relatively stable and survive pasteurization so that even conventional butter is still full of these nutrients.
Vitamins A, D, and E are anti-oxidants that protect against the kind of free radical damage that weakens the arteries and affects the heart. Butter is also a very rich source of selenium, a vital anti-oxidant.
Beyond being potent anti-oxidants, the nutrients in butter protect many aspects of our health. For instance, vitamins A and D aid in the mineral absorption necessary for healthy bones and teeth.
Butter also has the Wulzen or “anti-stiffness” factor, a nutrient unique to butter.
The Dutch researcher Rosalind Wulzen reported that it protects against calcification of the joints, or degenerative arthritis, as well as hardening of the arteries, cataracts and calcification of the pineal gland.
Sadly, this particular substance is destroyed during pasteurization. It is only available in raw butter or raw cream.Print