• 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.