Prep time: 15 mins Cook time: 0 min Rest time: 0 min Total time: 15 mins
Makes: 1 piping bag (about 1-1.5 cups) of frosting
This raw buttercream frosting is made with just four ingredients: raw cream, raw butter (or ghee), vanilla, maple syrup, and sea salt.
What you need to make Raw Buttercream Frosting
Ingredients:
- Raw butter or grass-fed ghee
- Raw cream (ASHLEY20 for 20% off)
- Maple syrup
- Vanilla
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Hand mixer
- Mixing bowl
- Frosting piping bag (if using frosting to top cakes, cupcakes, etc.)
(for the full recipe, scroll to the bottom)
Substitutions
Pasteurized cream will work in place of raw cream and pasteurized butter will work in place of raw butter or ghee. If using either of these, the recipe will no longer be “raw.”
Raw honey (ASHLEYR for 10% off) or date syrup will work in place of maple syrup.
How to make Raw Buttercream Frosting
If a visual will help, watch the Instagram Reel for this recipe.
Whip the ghee (or butter) to make the frosting base.
If possible, soften your ghee or butter. I turned on my oven for about 10 seconds then immediately turned it off. I placed my ghee in the warm oven (while off) for about 10-15 minutes to soften it.
Add the ghee/butter to your mixing bowl and with your hand mixer, beat on high for several minutes until it thickens and becomes white (similar to the texture of frosting).
Add the raw cream, vanilla, maple syrup, and sea salt.
To your mixing bowl, add the raw cream, vanilla, maple syrup, and sea salt (ASHLEYR for 15% off) and continue to beat on high until the ingredients are evenly incorporated.
Note: if you go through tons of salt in your household like we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!
*Note: the ghee/butter provides a thick base to the frosting, and the cream thins it out. Think of the consistency of whipped cream…it is very light. The more cream you add, the lighter the frosting will become. If you prefer a thick/heavy frosting, don’t add a lot of cream. I added 1 tbsp to mine and it was pretty dense. I’d probably add 2-3 tbsp next time.
**Note: I added 1/4 cup maple syrup to my frosting and it wasn’t sweet enough for me. I’d start with 1/4 cup and taste it after whipping, then add more if you want it sweeter.
Add to a piping bag (if using) and frost immediately.
If you are using this frosting to frost cupcakes or a cake, frost the object immediately. The frosting firms up considerably in the fridge, and if using a piping bag, it will be hard to squeeze it out if it gets too cold. The frosting should be stored in the fridge at all times. If you can’t frost your object immediately, allow the frosting to thaw a bit before using it.
Tips to make the best Raw Buttercream Frosting
- The ghee/butter provides a thick base to the frosting, and the cream thins it out. Think of the consistency of whipped cream…it is very light. The more cream you add, the lighter the frosting will become. If you prefer a thick/heavy frosting, don’t add a lot of cream. I added 1 tbsp to mine and it was pretty dense. I’d probably add 2-3 tbsp next time.
- I added 1/4 cup maple syrup to my frosting and it wasn’t sweet enough for me. I’d start with 1/4 cup and taste it after whipping, then add more if you want it sweeter.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Raw Buttercream Frosting
Raw Buttercream Frosting
Ingredients
- 1 cup raw butter or ghee
- 1-2 tbsp (or more) raw cream (for thinning)*
- 1/4-1/2 cup maple syrup**
- 1 tbsp vanilla extract
- 1/2 tsp sea salt (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
Whip the ghee (or butter) to make the frosting base.
- If possible, soften your ghee or butter. I turned on my oven for about 10 seconds then immediately turned it off. I placed my ghee in the warm oven (while off) for about 10-15 minutes to soften it.
- Add the ghee/butter to your mixing bowl and with your hand mixer, beat on high for several minutes until it thickens and becomes white (similar to the texture of frosting).
Add the raw cream, vanilla, maple syrup, and sea salt.
- To your mixing bowl, add the raw cream, vanilla, maple syrup, and sea salt (ASHLEYR for 15% off) and continue to beat on high until the ingredients are evenly incorporated.
- Note: if you go through tons of salt in your household like we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
- *Note: the ghee/butter provides a thick base to the frosting, and the cream thins it out. Think of the consistency of whipped cream...it is very light. The more cream you add, the lighter the frosting will become. If you prefer a thick/heavy frosting, don't add a lot of cream. I added 1 tbsp to mine and it was pretty dense. I'd probably add 2-3 tbsp next time.
- **Note: I added 1/4 cup maple syrup to my frosting and it wasn't sweet enough for me. I'd start with 1/4 cup and taste it after whipping, then add more if you want it sweeter.
Add to a piping bag (if using) and frost immediately.
- If you are using this frosting to frost cupcakes or a cake, frost the object immediately. The frosting firms up considerably in the fridge, and if using a piping bag, it will be hard to squeeze it out if it gets too cold. The frosting should be stored in the fridge at all times. If you can't frost your object immediately, allow the frosting to thaw a bit before using it.
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
