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I believe frosting is mostly fat by weight. Nevertheless butter beats it, pretty much by definition.

Looks like a >4:1 carb:fat ratio by weight.

But eating cake frosting by the spoonful is far easier and more pleasing than downing pure butter or olive oil.

(speaking from experience)

And climbers already have an equivalent of cake frosting: kendal mint cake: https://en.wikipedia.org/wiki/Kendal_Mint_Cake

Thanks for looking this up!