Gluten-Free Vanilla Buttercream Frosting is perfect for cakes and cookies. Simple one-bowl recipe.
Does buttercream frosting contain gluten?
The answer might surprise you!
Yes. Some frostings contain gluten.
There’s a classic buttercream recipe that calls for a wheat-milk paste and some national brands of canned frosting include gluten-containing ingredients.
Gah! What’s a baker to do? Make her own buttercream, that’s what.
This recipe comes together in only minutes. And it makes a buttercream frosting that’s perfect for gluten-free cakes and cookies.
How to Make Gluten-Free Buttercream Frosting
- Start with Room Temperature Butter. If the butter is too cold, it won’t whip up light and fluffy. If it’s too soft, it can make a greasy frosting.
- Sift the Powdered Sugar. After measuring, or opening a one pound box, sift the powdered sugar for a smooth, lump-free frosting.
- Beat Until Light and Fluffy. Beat the frosting for a minute or two, this makes for a light and fluffy frosting. If you stop the mixer too soon, the frosting will taste great but it will have a heavy texture.
Gluten-Free Vanilla Buttercream Frosting
Simple vanilla buttercream frosting. Perfect for cakes and cookies.
Servings 2 cups frosting
Ingredients
- 2 sticks butter, softened (8 ounces; 226 grams)
- 4 cups powdered sugar, sifted (16 ounces; 170 grams)
- 4 tablespoons milk (2 ounces; 56 grams)
- 1 teaspoon vanilla extract
Instructions
-
Cream butter until smooth in a medium mixing bowl. Add powdered sugar, milk, and vanilla extract. Mix, on low speed, until smooth. Use as directed.
Linda billingsley says
Just made the icing exactly but I had to add more milk as it was still very thick! It’s fluffy now! I will let you know how the chocolate cupcakes turn out?thank u linda
Chris Larson says
If all of the frosting isn’t used should it be refrigerated?
Elizabeth says
Yes! Refrigerate any leftover frosting.
Robin says
Do u have an icing recipe that’s gluten free and soy free
Elizabeth says
Yes, as written this recipe is gluten-free and soy-free.
Maria Colaianni says
I don’t have any vanilla extract can I still do the icing?
Elizabeth says
Yes!
Nancy says
I just made this for the first time & it came out GREAT! I’m not normally a frosting fan but love Buttercream. So many GF even from bakery have no taste or the frosting is petrified. I made the large size cupcakes so I had no frosting leftover. If I can offer any advice, it is to “take your time” when adding in the ingredients & that they’re room temperature. The recipe tells you to NOT add all ingredients at the same time. THAT is the key to this delicious fluffy frosting.
scarlett says
I want to make a feijoa icing, can I just add some feijoa or dose that not work?
Elizabeth says
I’m not sure that would work without impacting the consistency of the frosting.
Loie Haggen says
Pwd sugar has cornstarch. Is that gluten free?
Elizabeth says
Cornstarch is gluten-free but always check with the manufacturer to ensure that the powdered sugar is safe.
Roberta Czyzyk says
Usually organic powdered sugar has no cornstarch and is completely gluten-free.
Michele TimpPilon says
Can I add food coloring to this recipe?
Elizabeth says
Yes!
sarah henderson says
Nice and creamy
Alanna says
Can I substitute shortening for the butter and still be gluten-free?
Elizabeth says
As long as your shortening is gluten-free, you’re good to go!
Nancy S says
Yum! These were so moist. My neighbor ate one instead of desert. L
Joe Paonessa says
The recipe calls for 4 cups of powdered sugar, then in parenthesis, (16 ounces). Am I missing something? 8 ounces in a cup x 4 = 32, not 16. Is this recipe referring to weight instead of volume? Thank you for your reply.
Elizabeth says
Hi Joe,
I explained this here: weight vs volume in baking.
One cup does not always equal 8 ounces. That’s true for water but not for all ingredients. A cup of powdered sugar is 4 ounces. I give both because some folks like to measure by weight and others by volume.
Joe Paonessa says
Thank you very much. I thought that it was the weight, but was not sure.
Karen says
There is to much butter in this recipe, had to scrape it off the cake! Other recipes I have found since, show twice the amount of icing sugar to butter.
Elizabeth says
Hi Karen,
I’m sorry you had trouble with this. However, the amount written is correct. 1 cup (2 sticks) of butter to 4 cups of powdered sugar is the standard ratio.
Lucy says
Can I make this with sugar that is not icing sugar? Such as castor sugar or plain white sugar?
Elizabeth says
No, the icing will be very gritty if you use castor or plain white sugar.
Sherri Rossiter says
Can this be frozen!
Elizabeth says
Yes!