Simple Chocolate Buttercream (using unrefined sweeteners)

As promised, today I bring you a simple recipe for chocolate buttercream that uses unrefined sugar. It’s very delicious and creamy and my daughter literally wanted to lick it off her Spiced Pumpkin Cupcake. Who wants hydrogenated fake frosting? It doesn’t taste good and it’s certainly not good for you! But this recipe is a much healthier recipe as well as tasting great.

This recipe makes enough for one single nine inch cake or to frost about 12-15 cupcakes.

And did I mention that it’s very easy and quick to make? What more could you ask for?

If you would like a dairy free frosting, than use my chocolate ganache recipe. I generally whip a couple of tablespoons of dairy free milk or water into it to make it more spreadable.

Simple Chocolate Buttercream

    1 cup of butter, softened (grass fed is best for health and it tastes amazing too)
    1/3 cup of cocoa powder, not dutch
    3/4 cup of powdered unrefined sugar
    Dash of unrefined salt
    1 teaspoon vanilla

1. Add all of the ingredients to a bowl. Blend using a hand mixer or a bowl mixer, until everything is smooth.

2. Use right away to frost. If you have beaten it for a while, it may have gotten too soft to frost well. Put in the refrigerator to harden slightly. You can also use it in a piping bag. I find that even with the powdered unrefined sugar that there can be small crystals of sugar in the frosting. If you frost and then leave the cupcakes in the refrigerator for a while, the sugar will dissolve more in the frosting.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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  1. Hannah says

    Can I subs anything in for the butter? I’m dairy free. Is normal powdered sugar ok since I don’t want to run to the store?

  2. says

    Thanks, I love that you showed us how to make the powdered sugar. I used my food processor today and it didn’t work as well as probably the spice grinder. I think it was to large a container.

  3. says

    I’ve made butter cream frosting without first powdering the rapadura. I find that if I beat it enough (since I use a touch of milk in mine) the sugar dissolves anyway and as you say, you can always refrigerate it if it gets too soft. And now you’ve got me in the mood for cupcakes with chocolate icing!

  4. Yvonne says

    by unrefined sugar do you mean “sugar in the raw”? Have you tried using coconut sugar and making into powdered sugar? I imagine it would have a similar effect. I may have to try making it with coconut sugar and coconut oil. I am allergic to dairy.
    Thank you for so many great recipes. <3

  5. Grace Blackburn says

    This is so delicious! Powdering coconut sugar was super simple, and tastes incredible. I also tried sucanat, but my hubby and I liked the way the coconut sugar one came out better 🙂 thank you for this!

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