Real Food Chocolate Buttercream Frosting

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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?

Chocolate Buttercream Frosting

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

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

Cream butter in mixer or food processor. Sift together the sugar and cocoa powder, then add to the butter. Blend to mix in. Add salt, vanilla and cream. Blend for a few minutes until smooth. Add cream or milk, 1 tablespoon at a time for a thinner and smoother consistency. Add more sweetener for a stiffer frosting.

Use immediately, or refrigerate for later. If refrigerated, bring to room temperature to spread more easily. Delicious atop the Sourdough Chocolate Cake.

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!


  1. Christie says

    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!

  2. says

    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 :)

  3. Christie says

    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.

  4. Kelli says

    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.

  5. says

    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!

    • says

      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!

      GNOWFGLINS Support Team

  6. Lorie says

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

    • says

      Hi Lorie,

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

      GNOWFGLINS Support Team

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