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