Gluten-Free, Dairy-Free Buttercream Cake Frosting
This frosting is not too sweet. To vary the flavor, replace vanilla with another gluten-free flavoring extract, such as lemon or coconut.
Servings: 16 servings (enough for one 3-layer cake)
Calories: 536kcal
Ingredients
- 6 cups powdered sugar
- ½ teaspoon salt
- ½ cup boiling hot water
- 2½ cups Spectrum Organic Shortening
- ¾ cup butter or margarine, slightly softened, cut into 1-inch pieces
- 1 tablespoon pure vanilla extract
Instructions
- In the bowl of an electric mixer, combine powdered sugar and salt.
- Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes.
- Add shortening and margarine to the sugar mixture and whip at medium speed until smooth, approximately 3 minutes. Add vanilla. Increase speed to medium high and whip until light, fluffy and increased in volume, approximately 10 minutes. Frosting will fill most of a 5-quart mixing bowl.
Notes
TIP: Leftover “Buttercream” Frosting is great on cupcakes or cookies. Refrigerate in a sealed container for up to 2 weeks. Allow chilled frosting to return to room temperature before using. To fluff it up, whip for a couple minutes.
Nutrition
Calories: 536kcal | Carbohydrates: 45g | Fat: 40g | Saturated Fat: 13g | Cholesterol: 22mg | Sodium: 151mg | Potassium: 2mg | Sugar: 44g | Vitamin A: 265IU | Calcium: 3mg | Iron: 0.1mg