Chocolate Buttercream Frosting Recipe {made with ghee}

What bites about buttercream is that it must be refrigerated to hold up, especially at summer birthday parties in the dead heat of a Chicago July.   What really bites about the butter in buttercream, is that I can’t eat it without a migraine or my kids acting a fool.

We can’t eat butter because of the casein protein.  So to impart that buttery goodness without the nasty casein protein, I called in a pinch-hitter: butter’s sweet cousin named ghee.

Ghee rocks for several reasons.
1.) It stays solid at room temperature without spoiling{unlike butter}.
2.) It’s casein-free, so it’s friendly to those on GFCF diets.
3.) It tastes like caramel.

I made a killer frosting with it: a chocolate buttercream that needs no refrigeration! I usually make my frosting from nuts and dates like in this recipe, but some of our cousins are nut-free, so I was up for the challenge.

I n g r e d i e n t s
5 cups of powdered sugar {those who are corn sensitive can make their own with arrowroot powder}
1/2 cup of ghee
1/2 cup of cocoa powder
1 tsp of hemp milk {or your choice of milk} at a time until desired consistency is reached

D i r e c t i o n s
1.) Add ghee and cocoa powder to your mixer.  Combine on medium speed.
2.)  Add one cup of powdered sugar at a time to the mix.
3.) Once all the sugar is added, begin thinning it with a tsp of milk at a time.  A little goes a LONG way, so be mindful.

Linking to:
Home Stories A to Z: Tips and Tutorials Tuesday