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.

Chocolate Buttercream Frosting Recipe
Dessert

12-16
 

Healthy frosting made with chocolate, perfect for cakes and cupcakes.
Ingredients
  • 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)

Instructions
  1. Bring all ingredients to room temperature.
  2. Place a heat proof bowl over a simmering pot of water on the stove, creating a double boiler.
  3. In the bowl, combine the eggs, palm sugar or xylitol, stevia and salt.
  4. Whisk the egg mixture until the ingredients are thoroughly combined and the sweeteners are completely dissolved.
  5. Continue to whisk the egg mixture until it reaches around 160 degrees Fahrenheit.
  6. Take the bowl off the heat and let it cool.
  7. With a stand mixer or handheld rotary mixer, beat the egg mixture until slightly fluffy and paler in color (about 3 minutes).
  8. Continuing beating while adding the room temperature butter, one tablespoon at a time.
  9. Beat until mixture comes together and forms a smooth buttercream.
  10. 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.

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4 Responses to “Chocolate Buttercream Frosting”
  1. psh 26 May 2012 at 4:23 am #

    Interesting Brandon. Googling I see many buttercream frostings using whole eggs. I had not been aware of that. Is it a sweet taste? Richer because of the whole eggs? Does it have any problems holding together? Guess the cake would need refrigerating??

    Do you like this frosting A LOT? :)

    When I was a child my mother made 7 minute frosting that I still remember with great affection, desire… Whenever I tried that or the traditional fudge recipes with a thermometer – mine always ended up turning sugary/crystalized. Clearly I am not good at that. Maybe because I was trying to eat it as it was cooking.

    What kind of thermometer do you use to test for 160 degrees? I had tried one but because I always 1/2 or 1/4 a recipe the lst time I try to see if we like & for portion control it did not work. And it was not instant. Is yours instant?

    Unfortunately, I have to be too careful with sugars & alternatives as everything elevates my blood sugar (just started watching out of curiosity a few months ago). I can not handle any fruit, real sugars or even sugar alcohols or extracts with alcohol in it. My choices become very limited. Erythitol/palm sugar/xylitol is out. Found splenda & pure stevia powder or alcohol free stevia liquid safe. Then I usually add a Tablespoon of something real like Agave to help it not taste so fakey. Unfortunately with my limited choices to mix, many things have a little yucky taste if I get it as sweet as we like.

    Any suggestions of something else to try? I tried inulin also but found it does same. But I am going to buy that again & just try a little. Have tried a lot of thing like Just Like Sugar and I did not agree about it tasting just like sugar. :)

    Happy weekend.

  2. Lauren B 7 July 2012 at 8:11 pm #

    Trying this when I get back from Atlanta. Looks SO good, Brandon! I’m looking at your cookbook too. Excited for you – what an accomplishment to put it together!

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