Gluten-Free Cream Cheese Frosting - dummies

Gluten-Free Cream Cheese Frosting

By Jean McFadden Layton, Linda Larsen

You can easily double this gluten-free cream cheese frosting recipe to fill and frost an 8-inch layer cake or a 13-x-9-inch sheet cake. You may need to add more powdered sugar to reach the desired spreading consistency.

Preparation time: 15 minutes

Yield: 8 servings

1/4 cup unsalted butter, softened

1-3/4 cups powdered sugar

4 ounces cream cheese, softened

2 tablespoons milk

1/2 teaspoon vanilla

  1. In a medium bowl, beat the butter until it’s light and fluffy.

  2. Add the powdered sugar in three parts, beating well after each addition until fluffy.

  3. Beat in the cream cheese until smooth and combined.

  4. Add the milk and vanilla; beat well until smooth and creamy.

    Use immediately or cover and refrigerate up to two days.

Per serving: Calories 205 (From Fat 97); Fat 11g (Saturated 7g); Cholesterol 31mg; Sodium 45mg; Carbohydrate 27g; Dietary Fiber 0g; Protein 1g.

Most food experts say that you should refrigerate any cakes or cookies that have cream cheese frosting because it’s a perishable product.