You may think I’m nuts, but I have always had a problem with sugary frosting! Why? Because it is pretty and sweet, and I don’t want my children to have any fun? Well, actually not.
Since all my infertility and health problems, I just wanted them to be healthy and not be addicted to sweets in their various tempting forms. I had hoped they might pick up their Mama’s habit of slipping the gooey stuff off into a fluffy pile on the side of the plate…
Well… no. such. luck!
To remedy that, at least at home, on our own birthday cakes, I would make a honey sweetened white yogurt topping and serve it up with toasted almonds and fresh strawberries, candles, and a smile. Paired with the delicious rich and moist Texas chocolate sheet cake recipe (that was adapted to be healthier), we had a winner everyone loved and a happy Mom thinking she was doing the best for her family.
Still, I have often thought how nice it would be to find a healthy honey-sweetened frosting that looked fluffy and tasted like those ‘not-so-very-healthy’ frostings. Now, we have now found our answer!
How It Happened
After an amazing meal of grilled grass-fed burgers, grilled zucchini, and roasted peppers from the garden, we all decided that another cake for dessert was just the thing!
This time, our goal was to make it healthy.
In Part 1, Ana, daughter of friends visiting from out-of-state, graciously gave of her time to share some of her specialty secrets.
This evening, she told us of her Honey-Sweetened Frosting that we would all love, so we set out to make another cake pairing it with the chocolate cake (recipe below) our family has used for over 17 years.
The sun had set by the time we served the girls’ masterpiece. Tired and happy, we enjoyed every minute of it, sometimes laughing, sometimes serious, in delightful conversation. I think we were all very ready for that cake by the time the last raspberry decoration was added and the cake was cut.
Honey-Sweetened Fluffy Frosting Recipe (GF option)
Ingredients and Directions:
- 1 cup milk
- 1/4 cup arrowroot powder (or flour)
Whisking frequently, cook over medium heat until it thickens while whisking. Take off heat and let cool. Once the milk/flour mixture has cooled, whiz it up in a food processor or a hand held processor to make sure it’s as smooth as possible.
When mixture is cool, start making the frosting by beating for 4 minutes:
- 1 cup butter softened (we used organic butter)
Add 1/2 cup honey and beat for another 4 minutes (we used raw honey)
Add the cooled milk/arrowroot mixture and beat for 4 minutes.
Add 1 tsp vanilla and a small pinch sea salt
Mix a little more and then spread on cake or cookies!
Voila!
And the results were so worth it. What a delicious and ‘normal’ frosting. Only we knew that it was honey-sweetened!
Thank you, Ana, for creating a healthy honey-sweetened frosting recipe for healthy-minded mamas like me. Healthy and delish~ that’s perfect in my way of thinking!
Have you baked a cake with friends?
Many thanks to Amy Joy who took such gorgeous photos. You can read more about her photography here.
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Thanks for reading!
Nicole says
That looks good. I make a honey German chocolate cake with a honey cocoanut pecan icing and it tastes like a “regular” German chocolate cake.
Monica L says
Would you share the recipe?!
Jacqueline says
Monica, the recipe is on the post! 😀 I hope you enjoy it as much as we do!
Blessings 🙂
Toni says
The photos are gorgeous, of course. What a nice time you had with your family and friends. Oh no, Jacqueline, you’re not nuts for scraping the frosting off your cake. I’ve done that for years but not consciously for health reasons – it’s just too much sugar in one place! Thank you for sharing the no sugar recipe.
Jacqueline says
Toni, You are welcome~ I should have probably added that it was too sweet for me, too, but underlying it was always the health issue. I cannot lie 😉
Ana did bring her mixer and beaters since I don’t own any, so I think I will need to buy a beater very soon!! I have until the first wave of birthdays in January!
Sandra says
Just a few words to say how much I love your blog. It’s so inspiring me. I will try this cake for my family!!!!! Sounds very yummy.
Many blessings
Sandra a regular reader.
Cheryl Smith says
This looks so delicious! I gave up white refined sugar in July of 2007, and since then have tried to replace it with honey and other healthier substitutes. I am SO thrilled to find your honey frosting recipe and can’t wait to try it. You are such a blessing to me, and I just love your blog! God’s peace be with you always! Love, Cheryl
Jacqueline says
Thank you for your blessing, Cheryl! I hope it will be as delicious to you as it was to us 🙂 Happy frosting!
Amanda Lou says
This looks delicious!
laura says
Hi! I cant seem to find the honey icing recipe on this page??? It looks so nice!
Jacqueline says
Laura, I see that it is missing…I’ll see what I can do 🙂 Not sure I can retrieve it!
Thank you and blessings!~
Jacqueline says
Hi Laura! Thank you for the heads up. Somehow the plugin we used was temporarily deactivated. It’s all up now. Glad you told me about it! Enjoy!
https://deeprootsathome.com/best-ever-honey-sweetened-fluffy-frosting-have-your-cake-and-eat-ittoo-pt-2/
Erin says
I just wanted to know if this would work with a non-dairy milk as well. Thanks!
Jacqueline says
Erin, that I don’t know. I don’t think she has made it with other ingredients, but I don’t know why you couldn’t sub it to still be the equal amount (1 cup). I love the idea as I’m allergic to dairy. I’d love to know how it turns out for you 🙂 Happy cake-making!
Annonymous says
Thanks so much for this recipe. God has been directing me away from refined sugar and towards natural sweeteners like honey and maple syrup.
I was wondering how well this holds up, though. Does it need to be served immediately or will it last long enough for me to frost cupcakes tonight for travel tomorrow? Does refrigeration help it any?
Annonymous says
P.S. In case anyone is wondering they are NOT for Halloween. As spiritual purity is more important than physical purity, I didn’t want to give the impression that you could compromise and still have a have a healthy relationship with Christ.
Julia says
Yes!!!!
Jacqueline says
Hi, Annonymous! 🙂 I think it will hold up, BUT I have not done it myself. I would keep it chilled, though! I agree with you about spiritual purity, and know we must be innocent to evil…life is so much less deceitful with a heart that can worship in spirit and in truth! I’m sorry I didn’t see this question last night..I hope it didn’t inconvenience you, new friend!
Ada says
Can you replace butter with any oil???
Jacqueline says
Ada, I am not sure.. let me contact my daughter in love and ask her! I’ll be back as soon as she responds! 😀
Good question!
Arlene says
I just tried it using coconut oil instead of butter and it doesn’t get creamy. It was very watery, not able to use it. There’s nothing like butter!
Jacqueline says
Thanks for experimenting, Arlene! Good to know!!
Becca says
This is exactly the type of recipe I’ve been searching for. I am a mom of three young kids and I have been looking for a birthday cake frosting alternative that is still fluffy and yummy without any sugar. I want them to have memories of birthday cakes, but I also want them to grow up healthy, not addicted to sugar. It’s actually really hard these days! Thank you so much for Ana’s recipe. My in-laws are coming over for dinner tomorrow and I’m hoping to healthfully impress with this frosting 😉
Jacqueline says
Dear Becca,
I am so thankful you found Ana’s recipe! I am praying it will be a success and a wonderful go-to recipe for many, many years in your family 🙂 God bless you all 😀
Julie Buell says
Hi Jacqueline! I am attempting my daughters birthday cake for the first time and I would love to see your adapted texas chocolate sheet cake recipe! I couldn’t find it anywhere. Thank you for the frosting recipe as well! I just bought arrowroot powder so I’m excited to use it!
Jacqueline says
Julie, I don’t have the recipe on the blog, but it isn’t hard. Let me get out the recipe and tell you 🙂 It was originally a Texas carob sheet cake. Here is OUR recipe for our favorite birthday chocolate cake:
4 oz. organic semi-sweet chocolate chips, melted in a small saucepan with 1 TBSP coconut oil
1/2 cup coconut oil, melted
it called for 1 1/2 cup sucanat (but we use 1 cup raw honey even when we have to ‘kill’ it with heat b/c we have bees)
3 eggs
1 tsp. vanilla extract
2 tsp baking soda
1/2 tsp. sea salt
2 1/4 c. whole wheat pastry flour (King Arthur organic)
1 cup plain sour cream
1 cup boiling water
Melt chips on low heat with 1 TBSP coconut oil. Mix eggs, honey, chocolate, vanilla, salt, melted coconut oil, and soda together. Add wh. wh. flour slowly and incorporate together. Next, add boiling water and sour cream. Mix together and pour into 9×12 glass cake pan. Bake at 350 for 35-40 minutes or until toothpick comes out clean. Cool to frost or serve hot with honey sweetened plain yogurt and toasted pecans or slivered almonds. That’s what we do and have done for over 15 years for birthdays 😀 I hope you like it as much as we do! Tell your little one Happy Birthday!!!
Julie Buell says
Thank you so very much!!! Blessings to you all 😀
Stephanie says
Thank you so much for posting this recipe. It is the very same recipe that my husband’s late grandmother used to use on cakes she made for all of the kids’ religious celebrations. I have tried replicating it with limited success as only the ingredients and measurements were passed down with few instructions. I am eager to try your recipe which provides detailed instructions. Thank you!
Jacqueline says
I am so glad that Ana introduced this recipe to us and now that I can share it with you!! Have a wonderful time and enjoy it without guilt!
Blessings!
Sherry England says
I would love to make this frosting using cocoa. How would I do it? This is a different recipe for me. My son requested a honey based frosting. He is nuts about raw honey. Our family has cut out regular sugars and sweeteners except honey. I have not made a cake frosting using honey before. Hope to hear back from you by in the morning cause I will need to make the frosting in the morning. Thanks!!
Jacqueline says
Sherry, my daughter in law Ana made this frosting, and she is in Italy right now. I wish I could help you. I am sorry. I can’t guarantee this, but if you add raw cacao, add it at the milk/ arrowroot stage in the beginning and get it as dark color you want. It will maybe take only a TBSP to get there. Go slow and then you can add back enough honey to taste at the end.
Good luck and I hope your son enjoys his honey-sweetened frosting!
Arlene says
I just made this frosting and it’s amazing!! Another plus is it’s very easy and quick to make. Thank you very much for sharing it, God bless you and all you do for His Kingdom!
Jacqueline says
Yay! Arlene, I’m so glad it was delicious for you!! Thank YOU!
Tony says
Hi
This a interesting blog. Glad I found it as I was looking for a sugarless frosting. I am an amateur baker and I find baking therapeutic. Had not frosted any cakes as Wife is diabetic. Would try this recipe.
Thank you.
I am also at a new season of my life…the golden ones. Glad you are using your faith to encourage others. God bless you
Jacqueline says
Thanks, Tony! Yes, baking is very restful to me 🙂 I think your wife will be blessed! You are a great husband 🙂 God bless you both in the Lord!
Brian says
I just discovered this page because I was looking for an icing recipe that was sugar free- can you tell me if this icing will crust like buttercream frosting would- as in could this be used to do the fancy decorating? If so, I would definitely by giving this a try. I may have to try it out just to see how it tastes though. Buttercream is just way too sweet for me but I’m in school to be a pastry chef- so I have to decorate my cakes.
P.S.
Your chocolate cake recipe sounds really delicious. I’m going to have to make it, too.
Jacqueline says
Brian, I am not sure I know what you mean by the icing crusting. I wish I could help you, but I don’t want to be responsible for a failure in your decorating if I state it wrong. I hope you try it and let me know what you find out! It is exciting to talk to a real live chef! lol I muddle about so…Also, we don’t use much sweetener at all and you can adjust that!
Hope this helps! Good luck!
Brian says
I’m only a student at the moment.
What I mean by crusting is: after the icing has set for a few minutes you can touch the icing with your finger and no icing sticks to you.
Jacqueline says
Brian, thanks for the explanation. I do think it sticks slightly, but that could be because our kitchen is usually hot! I hope you try it!!
Brian says
I will give it a try if only for myself and family. I really do like the thought of icing made with honey instead of sugar.
Claire says
Made this tonight. Was great! I was out of sugar and wanted to make frosting for cupcakes. Super easy and tasty.
Jacqueline says
Yay! So glad you enjoyed it, Claire!! Makes me happy 🙂
Kelsey says
Whoa!!!! This is incredible!!!!
Making this with our go-to gf lemon cake. Subbed 1/4 c lemon juice in for some of the milk, and used unsweetened almond milk because of allergies. Also threw in some lemon zest at the end – absolutely incredible.
I was dubious after making the arrowroot powder mixture – it was so gluey! But glad we kept going. WOW.
THANK YOU!!!!!!!!
Jacqueline says
Kelsey!! I am going to do this now!!! Lemon is one of my favorites of all time! Thank you for your comment, friend!
Kelsey says
Oh hooray!!! Thank you again!!!
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