Silky smooth, creamy, and not too sweet frosting made with raw sugar.
My daughter’s 3rd birthday party was coming up and I couldn’t find organic powdered sugar to make frosting for her cake. I just couldn’t get myself to buy “regular powdered sugar”.
Now, I’ve made plenty of frostings using maple syrup or honey as a sweetener, and I prefer using them. However, this birthday party was going to be at a zoo.
Knowing there would be traveling, going in and out of cold weather to warm rooms, and sitting for a few hours, I didn’t know how my usual frostings would hold up. These types of environmental changes could make my natural frosting seep.
And, since it wasn’t just my immediate family attending the party, I wanted to make sure we had a frosting that would still look appealing and taste good. 😂
Searching for a granulated sugar frosting recipe, I found what looked to be a nice one.
Yay, I was so excited. Then, I thought about all the overly sweet frostings I’ve tried and I couldn’t help but change the recipe around.
Click HERE to grab some organic sugar. (Affiliate link here, I may get a small portion if you purchase through my links. Thank you!)
I was looking for a more silky and mild buttercream. My family was pleased with this frosting and wanted to save it.
So here it is:
Vanilla Frosting ~ Made with Raw Sugar
Equipment
- mixer
Ingredients
- 1/2 Cup Flour
- 1 1/2 Cups Milk
- 1 1/2 Cups Butter ROOM Temperature
- 2 Tbsp Vanilla The real stuff!
- 1/2 tsp Salt
- 1 1/2 Cups Sugar granulated, raw, or coconut.
Instructions
- In a small pan, whisk together milk and flour. Heat the mixture on a low-medium heat setting, whisking continuously until there are no lumps and becomes a thick paste.
- Remove the mixture from heat and let it completely cool down to room temperature.
- Meanwhile, add all the remaining ingredients into a mixing bowl.
- Mix on high for about 5 minutes until everything is well incorporated and fluffy.
- Add the cooled-down paste and beat your mixture on high for an additional 5 minutes until it’s creamy and smooth. The extra mixing will help dissolve the sugar so that it doesn't have a grainy texture.
- Add food coloring, decorate, spread it on your dessert, and enjoy!
Notes
- We used my grandmother’s homemade vanilla. It makes so much of a difference to use real vanilla compared to imitation.
- Make sure to take your butter out and let it get to room temp ahead of time. If it’s too cold it will not blend well. If it’s too warm it will be runny and melty.
We hope you enjoy this recipe!
Have a Wonderful Day!
~ Amy
