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You are here: Home » Food Preparation » Recipes » Condiments, Dips, & Spreads » Real Food Chocolate Buttercream Frosting

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Real Food Chocolate Buttercream Frosting

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Real Food Chocolate Butter Cream Frosting is delicious! Real butter + real cream + real mineral-rich, tasty unrefined sugar = really super good real food frosting. You won't be able to stop licking your fingers with this one! | TraditionalCookingSchool.com.

Not my best cake in the picture above (read the story here), but the frosting was to-die-for. You do the real food math:

Real butter + real cream + real mineral-rich, tasty unrefined sugar
= really super good real food frosting

It is even better than frosting made from white sugar and “white” butter. (My butter is yellow, yellow, yellow.)

I advise caution. You won’t be able to stop licking your fingers, the bowl, the cake and anything this frosting touches.

Unless you’re like my sister, who would turn down cake for mashed potatoes and gravy any day. Nah. You’re not, right?

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Chocolate Buttercream Frosting

Real butter + real cream + real mineral-rich, tasty unrefined sugar
= really super good real food frosting.

Course Dessert
Author Wardee Harmon

Ingredients

  • 1 cup grass-fed butter unsalted, softened, but not melted (2 sticks)
  • 3-1/2 cups rapadura or sucanat, powdered*
  • 1/2 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons cream or raw whole milk, divided

Instructions

  1. Cream butter in mixer or food processor.
  2. Sift together the sugar and cocoa powder, then add to the butter.
  3. Blend to mix in.
  4. Add salt, vanilla and cream.
  5. Blend for a few minutes until smooth.
  6. Add cream or milk, 1 tablespoon at a time for a thinner and smoother consistency.
  7. Add more sweetener for a stiffer frosting.
  8. Use immediately, or refrigerate for later.
  9. If refrigerated, bring to room temperature to spread more easily.

Recipe Notes

Delicious atop the Sourdough Chocolate Cake.

*Whiz rapadura in blender until fine, fine, fine. It being fine is very important so you don't have crystals in your frosting.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Condiments, Dips, & Spreads Condiments, Dips, & Spreads (Gluten-Free) Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Stacy Makes Cents says

    December 20, 2011 at 11:29 am

    Yum! Looks great Wardee. 🙂 Messing up is what makes us learn new things – yesterday I tried to make spiced coffee. It. Was. HORRIBLE. This made me feel a lot better. Thanks! lol

    Reply
  2. Christie says

    December 20, 2011 at 5:02 pm

    My husband can’t eat chocolate, but the rest of your buttercream recipe looks like my favorite vanilla buttercream.

    BTW, I love that sourdough chocolate cake recipe. I haven’t made it in awhile and should.

    I did make sourdough spelt crepes today … yum! The kids gobbled them up and said they were as good as our family’s famous Swedish pancakes (made with white flour), which is a huge compliment. I did add a bit of sugar and vanilla, as we use in the Swedish pancake recipe. The sourdough crepes were actually easier to manage and turn on the griddle than the white flour pancakes.

    Tomorrow, I’m going to try the crepes with only egg yolks, as my husband cannot eat egg whites. I haven’t done enough recipe experimenting to know how that will turn out but want to try since Swedish pancakes have been our Christmas morning tradition and its so sad that my husband can’t eat but a couple of the regular ones anymore. But sourdough bread is tolerated.

    Anyway, long story to tell you that I’m following your example with the cake and will be possibly making a mess of a recipe, but hoping it will turn out.

    Merry Christmas!

    Reply
  3. Stacy Makes Cents via Facebook says

    December 20, 2011 at 6:17 pm

    Wardee, you make me slobber.

    Reply
  4. Mindy says

    December 20, 2011 at 9:22 pm

    Yum, yum! I haven’t made a sourdough chocolate cake in a long time, but this makes me want one so bad 🙂 With this icing on it of course! Looks delicious, Wardee 🙂

    Reply
  5. Christie says

    December 21, 2011 at 11:37 am

    Hi again … I’m just reporting that my crepes experiment worked. I separated the yolks, and increased the quantity of eggs used. I couldn’t tell any difference from yesterday’s batch.

    Reply
  6. GNOWFGLINS via Facebook says

    December 21, 2011 at 8:46 pm

    Stacy, you make me laugh! <3

    Reply
  7. Kelli says

    January 15, 2012 at 6:49 pm

    Do you have a back and forth button on your pages? If I am looking right over it I will slap my forehead! I am catching up with your site and can’t find it.

    Reply
    • Wardee says

      January 16, 2012 at 12:24 pm

      Kelli — At the bottom of the blog page ( https://traditionalcookingschool.com/ ) there’s an older posts and newer posts button.

      Otherwise, check out the archives for a chronological list: https://traditionalcookingschool.com/archives

      Reply
  8. Ginny says

    September 26, 2012 at 8:01 am

    I have not tried the frosting yet, but I DID make the sourdough chocolate cake and it was DELICIOUS!!!! It was as light and fluffy as a store-bought cake mix, but OH so much better, of course. 🙂 Now that I have an affordable source for raw butter and cream, I will be making this frosting! Thanks so much!

    Reply
  9. Beth says

    December 27, 2013 at 8:19 pm

    Could you use coconut sugar for this recipe?

    Reply
    • Millie says

      December 28, 2013 at 6:51 am

      Hi Beth,

      That should work fine. Just be sure to whiz it in the blender as directed for the Rapadura. Let us know how it turns out!

      Millie
      GNOWFGLINS Support Team

      Reply
  10. Lorie says

    May 28, 2014 at 8:50 am

    Hi Wardeh, to make this vanilla frosting would I just omit the cocoa powder or up anything else? Thanks!

    Reply
    • Millie says

      May 28, 2014 at 4:29 pm

      Hi Lorie,

      I’ve made it vanilla with only omitting the cocoa powder, no other changes. It was wonderful!

      Millie
      GNOWFGLINS Support Team

      Reply
  11. Debbie says

    June 7, 2024 at 9:59 am

    How much frosting does this recipe make?

    What about just vanilla? I’m guessing less since there isn’t the 1/2 C cocoa powder.

    Thanks. ; )

    Reply
    • Makenzie Reed says

      June 10, 2024 at 9:20 am

      Hi, Debbie.

      To make vanilla frosting, I would just omit the cocoa powder. No other changes. 🙂 It should make about 2 cups.

      ~Makenzie, TCS Customer Success Team

      Reply

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