Go Back
+ servings
5 from 6 votes

Gluten Free Buttercream Frosting

by: claire cary

This classic gluten free frosting recipe is easy to make and perfect for all of your favorite cakes, cupcakes or even cookies. This buttercream recipe requires just a few simple ingredients and takes about 10 minutes to whip up.
/ /
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
12

Ingredients

  • 3 sticks room temperature butter 3 sticks = 1 1/2 cups
  • 5-6 cups powdered sugar
  • 2-4 tablespoons milk I used almond
  • 1 tablespoon vanilla extract I like clear vanilla
  • pinch of salt about 1/8 teaspoon

Instructions

  • Add the room temperature butter to a bowl or bowl of a stand mixer. I recommend a stand mixer but a hand mixer will work if that's all you have.
  • Beat for about 5 minutes, until fully whipped.
  • Beat in the salt and powdered sugar two cups at a time while the mixer is running on low speed. Let run for about 5 minutes.
  • Beat in the milk and vanilla (I like clear vanilla for this) until completely creamy and well combined.
  • Pipe onto cupcakes or add to cakes. Store any extra in the fridge for up to 2 weeks.

Notes

This recipe makes enough to frost 12 cupcakes or one two layer 9 inch round cake.
To avoid adding a color to the frosting, I suggest using clear vanilla extract.
To make this chocolate buttercream, simply add in 1/2 cup of cocoa powder when you beat in the sugar, but decrease the amount of sugar to account for the extra dry ingredients.
Serving: 0.25cup / Calories: 307kcal / Carbohydrates: 50g / Protein: 1g / Fat: 12g / Saturated Fat: 3g / Polyunsaturated Fat: 3g / Monounsaturated Fat: 5g / Trans Fat: 1g / Sodium: 125mg / Potassium: 14mg / Fiber: 1g / Sugar: 49g / Vitamin A: 739IU / Vitamin C: 1mg / Calcium: 7mg / Iron: 1mg

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!