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.
Ingredients
- 3 sticks room temperature butter 3 sticks = 1 1/2 cups
- 5-6 cups powdered sugar
- 2-4 tablespoons heavy cream
- 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 cream 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
