My son just turned two. I can’t believe time has gone by so fast! It seems like just yesterday I brought home that squishy new baby and now he is embracing two to the fullest, pushing boundaries, learning constantly, and daily reminding me to keep the crayons up until he is sitting in his chair and unable to color walls.
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For his birthday party I had SO much to do! It was dragon themed (he loves dragons) so we had a lot of cardboard viking gear to make. Family was visiting, people were coming over and we had to get a LOT of food together. I did not have the time or ingredients to make our own cake so I just bought some Pamela’s Gluten Free Chocolate Cake Mix, which was perfect. I could not find a good store bought frosting though. Even the “natural” frostings had things like corn or rice syrup in them. My motto is, if you are going to be bad, you mind as well do it with real ingredients and make it taste GOOD.
I planned to use this buttercream frosting recipe but when I was making it I wasn’t looking at the recipe and accidentally made some delicious changes, so I thought I would share them with you. (The cream cheese I had laying around was for this delicious spinach cheese dip recipe which was also a huge hit, even though we had to go buy more cream cheese because I accidentally used it in the frosting.)
This frosting is smooth, creamy, and tastes AMAZING. It makes about 3 cups of frosting, plenty for a double layered cake. I froze extra frosting for cookies/cupcakes for later – also so I wouldn’t just eat the leftover frosting until its gone. My backside doesn’t need any extra encouragement to grow any larger.
Homemade Chocolate Buttercream Frosting Recipe
- 3 cups organic coconut or turbinado sugar or sucant
- 1 cup grassfed butter (I use KerryGold)
- 8 oz (1 package) organic cream cheese
- 1 tbsp vanilla extract (Make your own vanilla extract)
- 2 organic vanilla beans (optional) – (I get mine here)
- 6-10 tablespoons cocoa powder (add more and you will get a darker chocolate flavor or omit completely for vanilla frosting)
- Organic whipping cream (raw and grassfed if you can get it, otherwise be sure it isn’t ultra pasteurized and is organic/grassfed)
- Leave your butter out at room temperature for an hour or so so they can soften up, but not melt.
- Take whatever whole sugar you chose, and put it in the blender (preferably a high powered one like a Vitamix, Blendtec, or Ninja) or coffee grinder (I use this for my coffee/herbs/and powdering sugar) and grind the sugar into a fine powder (this is how easy it is to make powdered sugar!) Make sure you grind it very fine so it isn’t grainy for the best texture. You can always use organic powdered sugar instead if you are in a time pinch.
- Place butter, cream cheese, and sugar into a stand mixer or a handheld beater and cream it all together. Add vanilla extract and cream until you get the right consistency (I added about 1/4 cup of cream to mine to make it perfect).
- Cut your vanilla beans lengthwise and open them up. Scrape out the vanilla beans or “caviar” and put that into your frosting. Add your cocoa at this time as well.
- Mix until the vanilla and cocoa create a consistent coloration throughout the frosting and ENJOY!
Now, I am not saying this frosting is “healthy” there is a lot of sugar in it, but it is a great substitute for the store bought junk, it tastes AMAZING (as all the party goers were sure to let me know), spreads well, and for the 3-4 times a year that we eat frosting, is a delicious treat.
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