AIP “Buttercream” Frosting!
Prep Time
15minutes
Passive Time
20minutes
Prep Time
15minutes
Passive Time
20minutes
Ingredients
  • 1cup lardslightly soft at room temperature (but not melted); or see links in post for the palm shortening to try
  • 1/4cup raw honey
  • 1/4cup water
  • 1teaspoon gelatinsee link and discount code below in Recipe notes
  • 1teaspoon cinnamon
  • pinch sea salt
Instructions
  1. Place 1/4 cup water in a small saucepan and sprinkle gelatin over its surface. Stir in with fork or whisk, allow gelatin to dissolve for 1 minute. Heat over medium heat, stirring the entire time, as the gelatin dissolves completely, about 2-3 minutes.
  2. Turn off heat and stir in honey to dissolve. Also stir in cinnamon and sea salt. Allow to cool to room temperature, about 15 minutes.
  3. Place the lard in a large metal bowl. Beat on high until creamy with hand beaters, about 1 minute.
  4. Add honey-gelatin-water 1-2 tablespoons at a time, beating about 20 seconds after each addition. Beat until frosting is smooth and honey mixture is incorporated evenly. Frosting will be aerated slightly and hold its shape as it’s beaten.
  5. Frost your cooled cake at this point. (If you refrigerate the frosting before using it, simply melt it down slightly again, beat and refrigerate until you have reached the right temperature and texture. Or bring it to room temperature slowly, and beat briefly to loosen and soften.)
Recipe Notes

Here’s the grass-fed gelatin I recommend. (Enter BEAUTIFUL10 at checkout for 10% off.)

Here’s the palm shortening to try.