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.
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