When I saw this cake pop up on Deliciously Organic, I knew instantly that I had to make it. Only problem is...it isn't completely GAPS legal. I made it anyways, using Sucanat in the buttercream recipe, and it was the best cake I've ever had. I fell in love with it. I decided to play around with the buttercream recipe...since I looooove buttercream frosting...and make it GAPS legal. So, here is the result and I quite like it! I hope you enjoy.
Vanilla Buttercream Frosting
2 large eggs
1/2 cup honey
2 teaspoons pure vanilla extract
pinch of salt
3/4 cup plus 3 tablespoons butter
In a metal mixing bowl, combine the eggs, honey, vanilla, and salt. Set the bowl over a pot of simmering water and whisk constantly until the mixture reaches 160 degrees (about 3 minutes). Take the bowl off the pot and beat on medium speed until the mixture becomes light and fluffy (about 5 minutes). Begin adding the butter, one tablespoon at a time, until it is all incorporated. Beat on high for one minute. Set in the refrigerator for a few minutes if you want the frosting to be more firm. Spread on a cooled cake or cupcakes and enjoy...or eat it by the spoonful :) I won't tell.
That looks amazing--you are so inventive!
ReplyDeleteThis frosting is incredible! Even better than the Swiss meringue buttercream I used to make before we went on GAPS!
ReplyDeleteIs it supposed to look like the picture? If so mine dreadfully failed. Its in the fridge, setting up I hope!
ReplyDeleteIt does look very similar to the picture - almost silky. Perhaps your butter was too soft? It should harden up in the refrigerator. If it gets too hard, let it sit out for a bit to get soft then try whipping it again. Let me know what happens...does it taste good?
Deletewe put it in the fridge for a while and it set up a little, but it still separated some and isn't smooth....looks a little grainy (but didn't taste grainy) It tasted great, just didn't go on the cupcakes very well. Mine is also a deep yellow, which is from the pastured eggs and the homemade butter.
DeleteI used a digital thermometer, so I know the egg mixture didn't get much over 160* and the butter was freshly made so it was still cold. I'm wondering if I let it get light and fluffy enough....I did time it for 5 minutes, and just stopped it with the timer beep. Maybe I should let it go longer and see if it changes much. I didn't time how long I took to put the butter in, so there is a chance that I went over 1 minute, would over mixing it be a problem? I have a kitchen aide mixer.
Its hard as a rock now in the fridge, I will let it sit out tomorrow a little and try re-whipping it. Thanks for the reply!
I just made this to go on a cake I made. It's pretty good, although almost too sweet for me. Mine turned out yellow, too, but I did use pastured eggs and butter and wildflower honey which is pretty dark. Thanks for sharing your recipe!
ReplyDeleteOk help -- I made this tonight and it did not come out right though it was tasty enough to put on there with no issues ;) -- It took me way too long to get 160 degrees -- Like 10 - 15 min. (I put it over a skillet with boiling water, but I started whisking ingredients before it came to a simmer/boil )I'm thinking it may have been better to put the bowl over a pot of boiling water so that no heat would escape? I was using a candy thermometer to keep track of the temp. So I got it up to 160 then put it on the mixer stand and whipped as I added the butter tbl, by tbl, nothing was really happening -- then I turned it up to high and nothing was happening, nothing was happening, then suddenly the mixture just seperated -- I never got fluff -- Maybe I didn't whip long enough in the beginning before I started adding butter? -- Can you tell me what's supposed to be happening -- does it start to fluff when you whip as it's cooling? What temp should the butter be when you add it in -- should the mixture still be pretty warm when you add the butter or almost cool? Should I worry about over whipping before adding the butter, or only after?
ReplyDeleteI'm making this today...I will keep your questions in mind then come back and answer after I'm done!
Deletehmmm was this supposed to be egg WHITES? This flopped...the flavor was good but I knew right away when I started blending it should have been egg whites not whole eggs. :/
ReplyDeleteI'll definitely try it again but with egg whites instead of the whole egg. Basically it made a nice glaze/soup to pour on top, would be good for a dry cake. But I really wanted a "frosting". I might would lower the honey a bit as well myself.
We tried this and it turned out perfectly! We have been searching for a good GAPS frosting recipe for a while and this one was exactly what we wanted. We're even making it for a second time today to have over a fresh batch of GAPS donuts! Thanks for the recipe.
ReplyDelete