If you are searching for a deliciously quick and easy buttercream frosting recipe that is both gluten-free and corn-free, then you have got to try this keeper!
This is an old time recipe, just like Grandma used to make only it is free from common allergens.
Simple ingredients and instructions help you make this no-fail frosting really fast, an excellent recipe for kids and other beginner cooks.
Isn't all frosting gluten-free? NO!
Homemade frosting made from refined powdered sugar (confectioner's sugar) purchased in the baking section of your local market is not composed of certified gluten-free ingredients, nor is it manufactured in a dedicated gluten-free facility, so cross contamination is an issue.
Moreover, refined powdered sugar contains cornstarch as an anti-caking agent.
For those with allergies and sensitivities to corn, wheat and gluten, this presents a health problem.
Can gluten-free, corn-free powdered sugar be substituted cup for cup in recipes calling for "powdered sugar" or "confectioner's sugar"?
Many manufacturers of gluten-free, corn-free powdered sugar make this claim, and it may be true in some cases.
However, because each corn-free, gluten-free starch used as an anti-caking agent behaves in a unique way, homemade food product outcomes will vary.
This means the amount of powdered sugar indicated in the recipe will need to be increased or decreased in order to achieve the desired homemade food product outcome desired.
Fortunately, this recipe makes adjusting ingredient amounts easy and fail-safe.
Buttercream Making Tips
If buttercream frosting is too thick, thin it with a tiny bit of heavy cream.
If the frosting is too thin, add more gluten-free, corn-free powdered sugar and beat; repeat to desired consistency.
Always use gluten-free, corn-free food colorings and flavorings when creating new buttercream recipe variations.
Everyone has a unique taste palate, so if the buttercream is too sweet, add a scant pinch of salt to cut down the sweetness.
If frosting begins to dry out, rejuvenate it by beating it again, and then thicken or thin as desired.
Store leftover frosting in an air-tight container and chill or freeze.
When ready to use chilled or frozen frosting, bring it to room temperature, and then rejuvenate it by beating it; thicken or thin frosting as desired.
To pipe buttercream onto cakes, spoon thickened buttercream frosting into a decorator's bag with selected tip or a zip top plastic food storage bag with the corner cut off.
Dairy-free, Vegan, Vegetarian Buttercream
Buttercream can be easily made to suit many dietary needs.
Substitute heavy cream with an equal measure of your favorite unsweetened, unflavored milk substitute.
Substitute butter with an equal measure of vegetable shortening.
There's no better frosting than Grandma's luscious old fashioned buttercream recipe!
Prep Time: 10 minutes Yield:Fills and frosts 8 or 9 inch layer cakes, a 13 x 9 inch cake or 24 cupcakes.
- 1 cup butter, softened (or shortening)
- 6 cups powdered sugar, corn-free, gluten-free
- 3 teaspoon Homemade Vanilla Extract
- 1/4 cup heavy cream (or milk substitute)
1. In an electric stand mixer, combine butter and powdered sugar, and then beat until light and fluffy.
2. In a small bowl combine vanilla and cream.
3. Add cream mixture to powdered sugar mixture and beat until frosting is light and fluffy.