Vanilla Honey Buttercream Frosting

This is my daughter's favorite frosting.  She happily gobbles it up on cupcakes.  

    

Vanilla Honey Buttercream Frosting

Rich and sweet, a little goes a long way.  It's so easy to make, it just takes minutes.

Equipment: Standing Mixer & Bowl/Hand Mixer, Spatula

• 1/2 cup pasture butter (See Resources)
• 1/2 cup + 2 T raw honey (I use local raw clover creamed)
• 2 teaspoons gluten-free organic vanilla extract 

1. Fit standing mixer with the flat beater (if you don't have a standing mixer, you could use a hand mixer or food processor instead) and mixing bowl.
2. Add butter, honey and vanilla to the bowl and mix on low speed until the butter starts to soften.  Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute.  Stop mixer and scrape down frosting with a spatula.  

It's ready!  Use now or store in a small bowl in the refrigerator.  

Yield: Makes about 1 1/2 cups frosting. 

Storage: If storing for later, make sure to take it out of the refrigerator about 20 minutes before frosting so it's not so hard and will spread easier.  

Serving Suggestions: Use this to frost Chocolate Cupcakes.  It's also wonderful on Carrot Cake, Vanilla Cake and frosted cookies.

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This post is part of Fresh Bites Friday @ Real Food Whole Health.