Chocolate Buttercream Icing

This icing recipe is incredible!  It is refined sugar free (uses the goodness of raw honey) and perfect for those on the Full GAPS diet.  It is obviously still a now-and-then treat recipe but is absolutely perfect for birthday cakes and other special occasions.

GO GET:

230g cold butter
180g raw honey
30g cocoa or cacao powder
2 tsp vanilla bean paste or extract

GET GOING:

  1. Place all ingredients into TM bowl and mix on speed 4, stopping now and then to scrape down the sides of the bowl.
  2. Once the icing is creamy and well mixed, you are done!
  3. Ice cooled cake/cupcakes immediately.  Store leftover (haha!) icing in the fridge and bring out to soften slightly before using.

VARIATIONS:

Choc Mint:  Add up to 10 drops of dōTERRA Peppermint oil in step 1.  Start with 5 drops and add more after tasting to your preference.
Jaffa:  Add up to 10 drops of dōTERRA Wild Orange oil in step 1.  Start with 5 drops and add more after tasting to your preference.
Choc Peanut Butter:  Add 150g natural/homemade peanut butter in step 1.  Goes perfect with the Peanut Butter Chocolate Cupcakes (pictured below).

img_3454

Grain-free Peanut Butter Chocolate Cupcakes with Choc Peanut Butter Icing and cacao nibs.

One thought on “Chocolate Buttercream Icing

  1. Pingback: Super-moist Grain-free Chocolate Cake | PURSUE WHAT IS LOVELY

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