4.34 from 3 votes
Gluten-Free Vanilla Cake
Gluten-Free, Dairy-Free Buttercream Cake Frosting
Prep Time
15 mins
Total Time
15 mins
This frosting is not too sweet. To vary the flavor, replace vanilla with another gluten-free flavoring extract, such as lemon or coconut.
Course: Dessert
Servings: 16 servings (enough for one 3-layer cake)
Calories: 536 kcal
Author: Diane Kittle
  • 6 cups powdered sugar
  • ½ teaspoon salt
  • ½ cup boiling hot water
  • cups Spectrum Organic Shortening
  • ¾ cup butter or margarine, slightly softened, cut into 1-inch pieces
  • 1 tablespoon pure vanilla extract
  1. In the bowl of an electric mixer, combine powdered sugar and salt.
  2. Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes.
  3. 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.
Recipe 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 Facts
Gluten-Free, Dairy-Free Buttercream Cake Frosting
Amount Per Serving
Calories 536 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 13g65%
Cholesterol 22mg7%
Sodium 151mg6%
Potassium 2mg0%
Carbohydrates 45g15%
Sugar 44g49%
Vitamin A 265IU5%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.