So I have been on the hunt for a compromise & I am happy to tell you I have found it!!
This icing contains no refined sugar, I sweetened mine with Maple syrup, but I have tried it with pureed dates (its just best in a caramel or cacao version as it comes out quite caramel coloured), I have also used pureed banana’s, honey & coconut sugar & they all worked great. So feel free to substitute with your preferred sweetener.
I sweetened this batch with maple syrup & then added a few frozen raspberries to give it a natural slight pink colour which my girls went crazy for.
If your kids are used to traditional butter cream icing I would double the maple syrup & then slowly start reducing it batch by batch, otherwise they may decide they don’t like it straight off the bat & you could have a mutiny on your hands.
I like this icing better than butter cream, because its light & fluffy. I find traditional buttercream to be quite dense & heavy, this has a lighter consistency more like whipped cream, but it’s not prone to melting & curdling like cream can do.
This icing is a little more complicated to make than my usual recipes, but its well worth the effort & it isn’t so bad once you get the hang of it.
The first time I made this, I was sure it was going to be a massive fail, but it does actually work, so persevere with it.
I know you, like me, have probably tried hundreds of healthy substitute recipes where it says it tastes as good as the real thing. Only to make it & wonder what the hell the writer is used to eating, because it is nothing like what it’s supposed to be. This is not one of those recipes, I promise.
Once you make it this will become your standard go-to icing recipe.
Refined Sugar Free Buttercream Icing a’la Mama Going Natural
- 3 T plain spelt flour
- 1/2 c milk
- 1/3 c maple syrup
- 1/2 c butter
- 1 teaspoon vanilla essence
Once your mix resembles thick pudding (this should take 5-7 minutes worth of cooking time) scoop it into a bowl & top with cling wrap. Push the plastic wrap down onto the pudding so a skin can not form as the pudding mix cools.
I am always in a hurry, so I place my pudding mix into the freezer to cool, but you can always refrigerate it & use it later if you have the time.
Once your pudding mix is cold, put the butter & vanilla essence into a stand mixer & beat till the butter is soft & creamy. Add the cold pudding mixture & continue beating on a high setting. It may look like a curdled mess, but just keep beating it. It will eventually start to come together & look like whipped cream, but don’t be shocked if it needs to be whipped for 5 or more minutes for this to happen.
Once it has come together you can add additional flavourings like cacao powder, or tint it with hopper food colourings. I like to add dried beetroot powder or a few frozen raspberries to mine to make a pink toned cream, but you can add blueberries or a hint of turmeric to create other shades without the nasties.
It can be used straight away or kept in the fridge to be used later (it may just need re-whipping for a minute or two so it comes back light & fluffy). It pipes well & spreads just like butter cream just without all that sugar