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Buttercream Frosting Recipe--Corn-Free & Gluten-Free

Buttercream Frosting Recipe--Corn-Free & Gluten-Free

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 an individual 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

Buttercream Frosting Recipe 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.

Caution!


Always use gluten-free, corn-free food colorings and flavorings when creating new buttercream recipe variations.

Everyone one 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.




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Buttercream Frosting Recipe--Corn-free & Gluten-free


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Buttercream Frosting Recipe--Corn-free & Gluten-free


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.

Ingredients:
- 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)

Instructions:
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.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Nut-free, Soy-free, Vegan, Vegetarian




Variations

Browned Butter Frosting

  1. Brown the butter in a heavy skillet, and then let cool before blending with the powdered sugar.
  2. Finish frosting as directed in key recipe.


Burnt Sugar Buttercream

  1. Beat in 2 tablespoons burnt sugar syrup into icing.
  2. Finish frosting as directed in key recipe.


Cherry Buttercream

  1. Make frosting as directed in key recipe.
  2. Stir in 2 tablespoons very well drained, chopped Maraschino cherries.
  3. If desired, stir in a 2 drops of gluten-free red food coloring.


Chocolate Buttercream



  1. With the powdered sugar, sift in 1/3 cup unsweetened cocoa powder.
  2. Finish frosting as directed in key recipe. 


Chocolate Cherry Buttercream

  1. Make frosting as directed in Fudge Buttercream variation.
  2. Stir in 2 tablespoons very well drained, chopped Maraschino cherries.


Chocolate Marshmallow Buttercream

  1. Make frosting as directed in Chocolate Buttercream variation.
  2. Stir in 1/2 to 1 cup gluten-free mini marshmallows.


Chocolate Nut Buttercream

  1. Make frosting as directed in Fudge Buttercream variation.
  2. Stir in 1/4 cup minced nuts.


Chocolate Peanut Butter Frosting

  1. Omit butter.
  2. Add 1/2 cup peanut butter.
  3. Make frosting as directed in Fudge Buttercream variation.


Chocolate Spice Buttercream

  1. With the powdered sugar, sift in 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
  2. Make frosting as directed in Fudge Buttercream variation.


Coconut Buttercream

  1. Omit milk
  2. Add 1/4 cup full fat coconut milk.
  3. Finish frosting as directed in key recipe.
  4. Frost cooled cake.
  5. Garnish cake with toasted cornstarch-free flaked coconut.


Coffee Buttercream

  1. Omit vanilla extract and heavy cream.
  2. Add 3 tablespoons cold, strong black coffee.
  3. Finish frosting as directed in key recipe.


Eggnog Buttercream

  1. Omit heavy cream.
  2. Add 1/4 cup eggnog and 1/4 teaspoon grated nutmeg.
  3. Finish frosting as directed in key recipe.


Fudge Buttercream



  1. Add 3 ounces unsweetened baking chocolate, melted.
  2. Finish frosting as directed in key recipe.


Graham Cracker Cookies--Gluten-free

  1. Frost the backs of gluten-free graham crackers.
  2. Sandwich cookie backs together.
  3. To store, wrap individual graham cracker cookie sandwiches in plastic wrap or waxed paper.


Irish Cream Frosting

  1. Omit vanilla extract.
  2. Add 3 teaspoons corn-free, gluten-free Irish cream.
  3. Finish frosting as directed in key recipe.


Lemon Buttercream

  1. Omit vanilla extract and heavy cream.
  2. Add 2 teaspoons grated fresh lemon peel or 1/2 teaspoon dried lemon peel, and 3 tablespoons lemon juice.
  3. Finish frosting as directed in key recipe.
  4. If desired, stir in 2 drops of gluten-free yellow food coloring.


Lime Buttercream

  1. Omit vanilla extract and heavy cream.
  2. Add 2 teaspoons grated fresh lime peel or 1/2 teaspoon dried lime peel, and 3 tablespoons lime juice.
  3. Finish frosting as directed in key recipe.
  4. If desired, stir in 2 drops of gluten-free green food coloring.


Maple Buttercream

  1. Omit vanilla extract.
  2. Add 3 teaspoons gluten-free maple extract.
  3. Finish frosting as directed in key recipe.


Maple Buttercream with Pecan Praline Topping

  1. Prepare frosting as directed in Maple Buttercream variation.
  2. Frost top of warm cake.
  3. Garnish top with 1/2 cup chopped pecans.
  4. Return to 450°F oven and bake for 3 to 5 minutes or top is lightly browned.


Maple Nut Buttercream

  1. Omit vanilla extract.
  2. Add 3 tablespoons maple syrup.
  3. Finish frosting as directed in key recipe.
  4. Stir in 1/4 cup minced nuts.


Marshmallow Nut Buttercream

  1. Prepare frosting as directed in key recipe
  2. Stir in 1 cup gluten-free mini marshmallows and 1/2 cup chopped nuts.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

Instructions

  1. In an electric stand mixer, combine butter and powdered sugar, and then beat until light and fluffy.
  2. In a small mixing bowl combine vanilla and cream.
  3. Add cream mixture to powdered sugar mixture and beat until frosting is light and fluffy.


Mocha Buttercream

  1. Omit vanilla extract.
  2. With powdered sugar, sift in 1/3 cup unsweetened cocoa powder.
  3. In a small mixing bowl combine 3 tablespoons cold, strong black coffee and cream.
  4. Add coffee mixture to powdered sugar mixture and beat until frosting is light and fluffy.


Nut Buttercream

  1. Finish frosting as directed in key recipe.
  2. Stir in 1/4 cup minced nuts.


Orange Buttercream

  1. Omit vanilla extract and heavy cream.
  2. Add 2 teaspoons grated fresh orange peel or 1/2 teaspoon dried orange peel, and 3 tablespoons orange juice.
  3. Finish frosting as directed in key recipe.
  4. If desired, stir in 2 or more drops of gluten-free orange food coloring.


Peach Buttercream

  1. Omit heavy cream.
  2. Add 1/4 cup peach puree.
  3. Finish frosting as directed in key recipe.
  4. If desired, stir in 1 to 2 drops each of gluten-free red and yellow food coloring to achieve a peach tint.


Peanut Butter Frosting

  1. Omit butter.
  2. Add 1/2 cup peanut butter.
  3. Increase milk to 1/4 cup.
  4. Finish frosting as directed in key recipe.


Peppermint Buttercream

  1. Omit vanilla extract.
  2. Add 1 teaspoon gluten-free peppermint extract.
  3. Finish frosting as directed in key recipe.
  4. Stir in 1/2 cup crushed gluten-free, corn-free peppermint candies.
  5. If desired, stir in 2 drops of gluten-free red food coloring.


Raspberry Buttercream

  1. Omit vanilla extract.
  2. Add 3 teaspoons gluten-free raspberry extract.
  3. Finish frosting as directed in key recipe.
  4. If desired, stir in 2 to 4 drops of gluten-free red food coloring.


Rum Buttercream

  1. Omit vanilla extract.
  2. Add 3 teaspoons dark rum.
  3. Finish frosting as directed in key recipe.


Tutti-Frutti Buttercream

  1. Prepare frosting as directed in key recipe.
  2. Stir in 1/4 cup minced nuts, 1/4 cup chopped very well drained maraschino cherries , 1/4 cup chopped dates and 1/4 cup raisins. 


Vanilla Sour Cream Topping

  1. Omit butter and heavy cream.
  2. Add 1 cup sour cream.
  3. Finish frosting as directed in key recipe.
  4. Frost top of warm cake.
  5. Sprinkle with 1/2 cup sliced almonds.
  6. Return to 350°F oven and bake for 5 minutes or until top is set.


Vermont Maple Buttercream

  1. Omit vanilla extract and heavy cream.
  2. Add 1/3 cup maple syrup.
  3. Finish frosting as directed in key recipe.


Vermont Maple Nut Buttercream

  1. Omit vanilla extract and heavy cream.
  2. Add 1/3 cup maple syrup.
  3. Finish frosting as directed in key recipe.
  4. Stir in 1/4 cup minced nuts.



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