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: 536 kcal
boiling hot water
Spectrum Organic Shortening
butter or margarine,
slightly softened, cut into 1-inch pieces
pure vanilla extract
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.
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.
Gluten-Free, Dairy-Free Buttercream Cake Frosting
Amount Per Serving
Calories from Fat 360
% Daily Value*
Saturated Fat 13g65%
Vitamin A 265IU5%
* Percent Daily Values are based on a 2000 calorie diet.