Chocolate Buttercream Frosting
Healthy frosting can be a bit of a feat to pull off. Most frosting recipes use a large amount of powdered sugar, up to one pound! Since healthy sweeteners like coconut palm sugar and xylitol are quite expensive, I would never ask anyone to replicate a traditional powdered sugar frosting with these ingredients. Instead, I would recommend you try this healthy frosting recipe, either with chocolate or without.
I am sharing this chocolate butter cream frosting recipe to reference to other future recipes that will utilize this creamy, decadent but very healthy frosting. Recipes like German Chocolate Cake, Devil’s Food Cake and Vanilla Cupcakes, just to name a few. This frosting is a traditional French buttercream frosting recipe, using eggs and butter, whipping them into a smooth, rich buttercream. If dairy-free, feel free to use organic palm oil shortening (of your favorite butter substitute – non-soy, non-GMO) in place of the butter.
- 4 eggs
- ¾ cup coconut palm sugar or xylitol
- ¼ tsp. powdered stevia extract (or 6 packets stevia)
- ½ tsp. Himalayan salt
- 1 lb. organic, raw butter
- ¼ cup cocoa powder (or more)
- 1 tbsp. arrowroot starch (optional)
- Bring all ingredients to room temperature.
- Place a heat proof bowl over a simmering pot of water on the stove, creating a double boiler.
- In the bowl, combine the eggs, palm sugar or xylitol, stevia and salt.
- Whisk the egg mixture until the ingredients are thoroughly combined and the sweeteners are completely dissolved.
- Continue to whisk the egg mixture until it reaches around 160 degrees Fahrenheit.
- Take the bowl off the heat and let it cool.
- With a stand mixer or handheld rotary mixer, beat the egg mixture until slightly fluffy and paler in color (about 3 minutes).
- Continuing beating while adding the room temperature butter, one tablespoon at a time.
- Beat until mixture comes together and forms a smooth buttercream.
- While beating, add cocoa powder, one tablespoon at a time. Add arrowroot starch, if desired.
Don’t be fooled by the many steps in this chocolate butter cream frosting recipe, it really is quite easy! It’s even easier if you have a stand mixer, but even then, I use a hand powered antique rotary mixer, and it’s still rather simple. Use this healthy frosting recipe for cakes, cupcakes and anything else you can think of. Leave out the chocolate and add a little vanilla extract for a vanilla buttercream frosting.
This is The Healthy Advocate.