Satin Buttercream

Satin Buttercream Frosting~ EXCELLENT FOR PIPING (Paleo, GAPS, Keto)

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Have you ever made a traditional French buttercream frosting, adding 1 tablespoon of butter in at a time and beating for ages, so it all incorporates evenly, pouring the simple syrup in slowly as well? It takes forever and you end up with something only mildly sweet that basically tastes like butter but frosts a cake with great form. The frosting I’ve created here has a very similar outcome but is much easier to make, a bit sweeter; and necessary, happy bonus: this one is honey-sweetened for GAPS and Paleo, with a Keto variation. The satin finish is beautiful, and the frosting pipes to perfection.

Satin Buttercream Frosting~ EXCELLENT FOR PIPING (Paleo, GAPS, Keto) This beautiful frosting is delicious and easy to make! #gapsdiet #paleo #keto #buttercream #frosting #cake

The secret ingredient? Gelatin! (Find it here.)

Now that I’m a grain-free, sugar-free girl I’ll never go back to certain (sugar-laden) former recipes. Never. And I’m okay with that. More than okay. Creating new options like this frosting means I have everything I need and I’m going to stay put, content.

There’s a ganache recipe I make that I really love. (See it here in the sneak peek of my cookbook!) I love to make it: beautiful, simple ingredients. And I love to eat it. (Who doesn’t enjoy a pure, dark chocolate ganache?) But this Satin Buttercream is my favorite frosting to pipe; and I love to eat it too. I actually really like a frosting that’s not very sweet. Good cake with a buttery frosting– yes, please.

Before going sugar-free I used to make wedding cakes… and cakes for our own family, for every occasion. Because I loved to eat them and I loved to make them, trying out different classic frosting recipes was a hobby. I can say from that experience that this Satin Buttercream pipes like a dream. There is no superior piper!

Before going sugar-free I used to make wedding cakes... and cakes for our own family, for every occasion. Because I loved to eat them and I loved to make them, trying out different classic frosting recipes was a hobby. I can say from that experience that this Satin Buttercream pipes like a dream. There is no superior piper!

Nuances? Yes, it has one!

This is how it behaves:

  • Room temperature Satin Buttercream is ready to eat. Frost any cake, the middle, top and sides and serve!
  • If you refrigerate this frosting it firms up and will not stick to the cake as well.
  • This Satin frosting will hold the shape of fancy, curvy frosting at room temperature, no wilting, no problem. But if you make cakes ahead of time and refrigerate them until the event, pull out the cake 1 hour or more before serving.
  • The only thing not to do with this buttercream is to frost the middle, top and sides, chill and serve. Nope! It will break off in slabs and pieces. If you refrigerate a fully frosted cake, let it first come to room temperature before serving. It’s best to serve the cake right after it’s made; or do like in the photos: pipe pretty shapes on top, fill the middle, but don’t frost the sides and all over, if you plan to chill it.

Hope you love working with this beauty as much as you love eating it! It’s not only guilt-free pleasure; it’s actually good for you! Grass-fed butter, raw honey (with Keto variation), gelatin- yes! Indulge and enjoy!

Satin Buttercream Frosting (GAPS, Paleo, Keto)
Cook Time
15 mins
Total Time
15 mins
 
Servings: 2 cups
Author: Megan
Ingredients
  • 1 cup butter softened to room temperature
  • 1/2 cup room-temperature water
  • 1/4 cup raw honey or favorite Keto liquid sweetener (see link in Recipe Notes)
  • 1 tsp. sustainably-sourced gelatin see discount code and link below in Recipe Notes
  • 1/8 tsp. cinnamon
  • 1/16 tsp. powdered stevia, optional
  • teeny pinch sea salt
Instructions
  1. Place water in a small saucepan and sprinkle gelatin over its surface. Allow gelatin to dissolve for 1 minute. Heat water over medium heat, stirring the entire time, as the gelatin dissolves completely.
  2. When water is steaming but not yet simmering, turn off heat and stir in honey to dissolve. Also stir in the cinnamon, stevia and sea salt. Allow it to cool to room temperature.
  3. Place the butter in a large metal bowl. Beat until creamy with hand beaters; then add honey-gelatin water in a slow stream. Beat until the frosting is smooth and all the honey water is incorporated evenly.
  4. 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.)
Recipe Notes

Find gelatin here. Use discount code BEAUTIFUL10 for 10% off your entire order.

Find Keto Lakanto Liquid Monk Fruit Sweetener here.

Need a cake or cookie for this frosting? Find my favorite Giant Pumpkin Cookie here.

 

 

Comments 31

  1. Sounds delicious! Wish I would have seen this before I ruined my daughter’s birthday frosting with nasty powdered sugar. Blech.

  2. You list cinnamon, stevia and sea salt in the ingredients but they don’t show up in the instructions. When do you put those in?

    1. I’m so sorry that I omitted adding those. I’ll correct it now! 🙂 They get added in Step 2. Thanks for calling it to my attention!!

  3. Any suggestions for when the mixture doesn’t blend, I made the first batch and it worked perfectly!! Second and third batches didn’t blend so the mixture is a lumpy soupy mess 🙁

    1. Hi Megan~ SO glad you had great success with your first batch. That’s a good start. Can you isolate what you did differently between batches 1 and 2? My guess is that the butter wasn’t room temp the second time or that possibly the gelatin water was too warm and added in too quickly with cold butter, but most likely that the butter was not room temp. Thoughts? 🙂

      1. With the second batch I doubled it so thought that might have been the problem, so with the 3rd I did exactly as I did the first time and still got the soupy mess. It is warmer in our house so I chilled the gelatine in the fridge and the butter was soft. I used my kitchen aid so a good mixer and added super slow. I just don’t get it!

        1. I can’t say for sure because I haven’t had that happen. But I suspect your warm kitchen could have played in? One solution? may be to put the whole business in the blender, especially if you have a Blendtec or Vitamix. It may fix it…if it’s on the cooler side of room temperature, not all melty.

          1. Ok so the solution that worked for me was to melt the whole thing down and then cool it off with ice while the mixer was whipping it… But I agree I think it was just too hot in the house for it to work…sigh! Thanks for the recipe and problem solving with me!

            1. SO happy you found a solution!! It’s great to know, actually, that that’s a limitation of the recipe. HOT kitchen not ideal for making this recipe!! Boy, you’ve been through it! Thanks for sharing your process and happy to help on this end!! 🙂

  4. Love this beautiful recipe! I am a huge fan of frosting and this recipe is right up my alley. Yum!

  5. That looks so delicious! And like it won’t be painfully sweet either. I will definitely keep this in mind for the next time I need frosting.

  6. Hello! I have been looking for a buttercream recipe for my recipes that doesn’t contain powdered sugar. I am very excited to try this one! I would like to make it ahead of time and wondered how far in advance I could make it? Is it best to store it in a container at room temperature? Frost the cupcakes, cake, etc…when ready to serve?

    1. Great. 🙂 If you chill it, it firms up. So if you want the frosting to be super soft then I think your idea is a good one. How far ahead of time do you mean? If you make it the night before or the morning of the event, that seems the best to me. I’m not sure about leaving it out for days. Cheers and enjoy!

  7. I am making mini cupcakes for my daughter’s birthday celebration at school. If I can make the buttercream the night before and frost the cupcakes in the morning I think I should be okay. They just can’t refrigerate the cupcakes at school. I just want to be sure they will hold up for a few hrs without melting….Thanks so much!

    1. Hi Judy, I haven’t tried it. Let me know if you do, how it does. You could also try using half ghee, half coconut oil.

      1. Hi Megan, I tried what you suggested and used half ghee, half coconut oil. I didn’t think the ghee would be firm/stiff enough alone. The results were great, texture-wise, but a little bland. Perhaps a little more stevia next time. Thank you for the suggestion. By the way, I paired it with the Pecan Parsnip cake, which is delicious! Thanks for the healthy treats!

        1. Hi Judy, thank you for the feedback! Good to know! Yes, if a bit bland– how about increasing the cinnamon and also adding vanilla and a bit of sea salt… 🙂

  8. I just made this recipe over the weekend, and it was amazing. However now that I’m looking for it again, the ingredients and instructions aren’t showing on this article! Is something wrong?

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