Gluten-Free Buttercream Frosting - dummies

Gluten-Free Buttercream Frosting

By Jean McFadden Layton, Linda Larsen

The meringue powder in this gluten-free buttercream frosting recipe adds body to this frosting and makes it fluffier. To make this chocolate frosting, add 1/3 cup sifted cocoa powder. Increase the light cream to 5-7 tablespoons. For a mint frosting, add 1/2 teaspoon mint extract, omit the vanilla, and add 2 to 3 drops gluten-free green food coloring. For an orange frosting, add 2 teaspoons grated orange peel and substitute 2 tablespoons of orange juice for 2 tablespoons of the cream.

Preparation time: 10 minutes

Yield: 8 servings

1 cup butter, softened

3-1/2 cups gluten-free powdered sugar

2 tablespoons gluten-free meringue powder

2 teaspoons vanilla

1/8 teaspoon salt

4 to 6 tablespoons light cream

  1. In a large bowl, beat the butter until it’s creamy. Gradually add 2 cups of the powdered sugar and the meringue powder, beating until fluffy.

  2. Add the vanilla and salt and beat well.

  3. Alternately add the remaining powdered sugar and the light cream.

    You may need to add more powdered sugar or more light cream for desired spreading consistency.

  4. Beat the frosting at high speed until light and fluffy.

    This recipe will fill and frost a 9-inch layer cake or 24 cupcakes.

Per 1 tablespoon serving: Calories 107 (From Fat 55); Fat 6g (Saturated 4g); Cholesterol 17mg; Sodium 15mg; Carbohydrate 13g; Dietary Fiber 0g; Protein 0g.