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Satin honey buttercream frosting for Full GAPS in a bowl with piped rosettes

Satin Honey Buttercream Frosting for Full GAPS

A smooth Full GAPS buttercream made with qualifying butter, raw honey, gelatin, and either cinnamon or homemade vanilla.
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Prep Time 15 minutes
Cook Time 3 minutes
Cooling Time 15 minutes
Total Time 33 minutes
Servings: 2 cups
Course: Dessert, Frosting
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup qualifying butter softened to room temperature
  • 1/2 cup filtered water room temperature
  • 1/4 cup raw honey
  • 1 tsp pure unflavored gelatin
  • 1/8 tsp ground cinnamon use this or the homemade vanilla
  • 1 tsp homemade vanilla extract optional alternative to cinnamon; no added sugar
  • 1 very small pinch sea salt

Equipment

  • Le Creuset Signature stainless-steel saucepan
  • Stainless measuring cups and spoons
  • Large stainless-steel mixing bowl
  • Electric hand mixer
  • Small clear pitcher
  • Flexible spatula
  • Piping bag and tip optional
  • Covered glass storage container

Method
 

  1. Pour the water into a small stainless-steel saucepan. Sprinkle the gelatin evenly over the surface and leave it for 1 minute to soften.
  2. Set the pan over medium heat and stir until the gelatin dissolves. When the water is steaming but not simmering, turn off the heat.
    Gelatin dissolved in steaming water without simmering for satin honey buttercream
  3. Stir in the raw honey until dissolved. Add the cinnamon if using it, plus the salt. Cool the mixture completely to room temperature.
  4. Put the softened butter in a large stainless-steel bowl and beat with an electric hand mixer until creamy and free of firm lumps.
    Softened butter ready beside cooled honey gelatin water for satin buttercream
  5. Add the cooled honey-gelatin mixture in a slow stream while beating. Continue until smooth, glossy, and evenly incorporated. If using homemade vanilla instead of cinnamon, beat it in now.
  6. Spread or pipe over a completely cooled cake while the frosting is at room temperature.

Notes

  • Full GAPS: Use after qualifying butter and every other ingredient have been introduced and tolerated.
  • Flavor: Choose 1/8 teaspoon cinnamon or 1 teaspoon qualifying homemade vanilla; do not add both by default.
  • Temperature: Cool the honey-gelatin water completely before beating it into the butter.
  • Chilled frosting: Let it soften gradually and beat briefly before using.
  • Scaling: At 2x, double every measured ingredient for about 4 cups frosting.

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