Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe uses only honey as a sweetener and is thus a perfect option for people wanting to avoid refined sugar! It makes enough to frost 1 layer cake or about 40 cupcakes.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
40
Yield:
3 cups
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour honey into a small saucepan over medium heat. Heat until a thermometer inserted into the saucepan reads 240 degrees F (115 degrees C).n

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  • While honey is heating up, beat egg whites in a stand mixer fitted with the whisk attachment until stiff peaks form. Slowly and gradually pour hot honey into the egg whites, keeping the mixer on medium-high speed. Keep mixer going until the bowl cools to room temperature.n

  • Add pieces of soft butter gradually, with the mixer still going. Add vanilla extract. Keep mixing until mixture comes together and is the consistency of buttercream, up to 10 minutes.n

Nutrition Facts

89 calories; protein 0.6g; carbohydrates 7g; fat 6.9g; cholesterol 18.3mg; sodium 56.3mg. Full Nutrition
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