I have some incredibly versatile icing recipes on this website. My Paleo Chocolate Frosting is an all time reader-favorite (with only three ingredients), and those who can eat dairy say that my Cream Cheese Frosting recipe is simple and deliciously addictive on my healthy Carrot Cake. I’ve been working on a frosting recipe for my Paleo Sugar Cookies however, for quite some time.
I’ve tested dozens of batches of icings in order to create one that is light in hue, so that it could easily take up food coloring and look gorgeous on cookies, cakes, and cupcakes. My experiments using coconut sugar for this icing were miserable failures, and didn’t taste that great either. I’m happy with the recipe below as it is close to a conventional buttercream frosting, and it both looks and tastes fabulous on my healthy desserts.
I based this White Chocolate Buttercream Frosting recipe on my original Chocolate Frosting recipe from 2008. The science behind that recipe is basically an amazing combination of two ingredients –cacao butter and coconut oil. I translated that recipe into one without any coconut (I did not want a coconut flavor in my icing) using butter as the primary oil here instead. The principle behind this creation is the use of a creamy fat, a light clear sweetener, along with one of my favorite ingredients, cacao butter, to stiffen up the aforementioned ingredients and give them some additional flavor and body. Add in natural vegetable based food coloring and you have an incredibly rich, real buttercream icing made from five ingredients.
Most icing recipes have an ingredient ratio of around 3:1, butter to sugar. I wanted a healthier recipe that had more creaminess and less sweetener. While I wouldn’t say this recipe is healthy, it’s definitely healthier, with a 1:1 ratio of butter to sugar, so it’s a little easier on blood sugar levels of those folks cutting back on simple sugars and other carbohydrates.
When you make this homemade frosting recipe, be sure to grind your sugar into a powder in a high speed blender or coffee grinder. I have tried to make the recipe with plain cane sugar and it did not work, it was very granular and did not have the texture of frosting. While it would be convenient to use powdered sugar, unfortunately, I’ve read that most powdered sugars available on the market today contain cornstarch. And corn is definitely not on the menu for me! Making your own powdered sugar is more work, but you end up with a corn-free icing, and one that is GMO free. Corn is a crop that is often genetically modified, just one more reason to be corn-free and avoid corn completely!
For those of you that are dairy-free, stay tuned for my upcoming dairy-free buttercream frosting recipe.
- In a small saucepan over high heat combine sugar and water and bring to a boil
- Reduce heat and simmer until sugar is completely dissolved, stirring frequently
- Remove pan from heat for five minutes to cool
- Melt cacao butter into warm (not hot) sugar mixture
- Stir in butter until melted, then stir in food coloring
- Refrigerate pot for 30 minutes until mixture is solid
- Using a hand blender, cream frosting until smooth
- Serve over Paleo Sugar Cookies or Paleo Strawberry Cupcakes
This icing recipe is perfect on my Paleo Sugar Cookies and makes a lovely gluten-free dessert for Valentine’s Day, Christmas, and other holidays. It is also amazing on my Paleo Vanilla Cupcakes. It can frost around nine cupcakes if you spread the icing over the cupcakes in a slim layer. If you want to pipe mountains of frosting over your cupcakes, make a double batch of this recipe. I’ll be experimenting with using this icing on other healthy Valentine’s desserts since my younger son loves all things vanilla and white chocolate.
If you are a beginner cook wondering how to make frosting with real butter, this is the recipe for you. My children and their friends devoured this icing and loved the gluten-free sprinkles that I used to make these healthy cookies especially festive. My husband thought they were pretty great too!