Chocolate Buttercream Frosting {powdered sugar free}

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frosting My youngest turned one last week and I needed a ‘healthy’ frosting recipe for the grain free cupcakes I was making.  I know you can make your own ‘powdered’ sugar by blending sucanat or rapadura in a blender until fine, but it isn’t always ‘fine’….and we don’t like gritty frosting.   I thought about heating sucanat until it was melted but that seemed time consuming and I was unsure how the results were going to turn out.   cocoa And so I did what I normally do.  Throw some stuff into a mixer and hope for the best. 😉  We were all pleased with the results, so much so that I wanted to exchange my cupcake for a spoonful of frosting…seems my husband had the same idea. frosting1   birthday

Chocolate Buttercream Frosting {powdered sugar free}

Rating: 51

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Frosts 12 cupcakes

Ingredients

Instructions

  1. In a mixing bowl combine all ingredients and whisk on high until thoroughly combined, and fluffy.

Notes

*Place in fridge for 10-15 minutes for a firmer frosting. This recipe is just enough frosting for 12 cupcakes, double recipe if frosting a cake.

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   Cupcake recipe coming soon…

 

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Katie is a military wife and mother of 4 with 1 on the way. She is passionate about family, food and serving the LORD. By day you may find her changing diapers, folding laundry, home educating her older children, and cooking three meals a day with a baby on her hip next to a sink of dirty dishes. By night she writes and shares recipes, tips, and tutorials for economical, nourishing and simple gluten-free foods at Simple Foody.

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Comments

  1. Jessica says

    I tried this recipe and doubled it for a cake and I whipped it and whipped it and whipped it and it never thickened at all. It was the consistency of milk. I don’t know if doubling the recipe uses too much liquid or what, but it didn’t work. I had to doctor it to use it.

    • Katie says

      What was the temperature of the butter? I’ve made this recipe several times and have never had a problem. I use butter that’s slightly soft, yet still firm. I haven’t doubled the recipe so I’m not sure if that was the cause or not. I made it once when the icing got a little warm (we don’t have a/c), but it firmed right up when I put it in the fridge for 15-30 minutes. Sorry you didn’t have a good outcome, I know how frustrating that can be as I don’t like wasting food.

    • Kathy says

      Hello,

      Just an idea, as I have been making frosting with real maple syrup or a pear/pineapple syrup I buy…since powdered sugar contains cornstarch (non-GMO), I add it to the frosting. It will “thicken” it if it’s too runny and not have the processed sugar that powdered/confectioner’s sugar contains…

  2. Jean says

    I’m definitely gonna try this very soon…just curious – will u have a salted caramel cream cheese frosting to share?

    Jean

  3. Jean says

    Hi Katie, salted caramel cream cheese is my favourite frosting but I’ve seen so many recipes with that 1 cup of powdered sugar i’m like GOSH! Will keep my eyes opened for your recipe!! Thanks!

  4. sherri says

    hi! i have made this recipe twice and absolutely love it! my question is, how do i store it? i frosted the sugar free cupcakes tonight for a birthday party tomorrow. is it better to store the cupcakes in the fridge or at room temperature? thanks!

  5. says

    Interesting; I’ll have to try this! I was always afraid to try my buttercream without, because it seems the powdered sugar is what provides all the “bulk,” so I figured it would be too runny.

  6. Elisa Rubio says

    I just made this frosting for my husband’s birthday cake and made the mistake of preparing it while the cake is still cooling down. I’m trying my best not to eat it all! Best frosting ever!!!

  7. Breanna says

    I’m anxious to try this, as I like finding new ways to create baked goods. But I thought you should know that honey may not be the best choice for infants, as honey can carry a small amount of botulism toxin, which, while harmless to an adult, can be highly dangerous for children under one year of age.

  8. Clare says

    Wow! this recipe is amazing,
    I’ve put in on my mums birthday cake. I have to resist eating it all myself!!!

  9. Vivian Mulder says

    I’m a little late to this party, but I just wanted to let you know that I’ve made this 3 times now since I stumbled across the recipe (ummm…less than a month ago:), each time with real maple syrup, and everyone went crazy for it each time! I couldn’t believe those ingredients would whip up into a frosting consistency, but they sure did, like magic! Simple, delicious, and made with ingredients I always have on hand equals a perfect recipe. Thanks!

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