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Gluten-Free Vanilla Buttercream Frosting {Dairy-Free & Vegan Option}
An easy recipe for gluten-free vanilla buttercream frosting. This gluten-free frosting recipe also has a dairy-free and vegan option.
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
gluten-free dairy-free frosting, gluten-free frosting, gluten-free vegan frosting, vanilla buttercream frosting
Servings:
12
servings
Author:
Audrey Roberts
Ingredients
1
cup
unsalted butter, softened
Dairy-free/vegan use Smart Balance Butter.
1
tablespoon
pure vanilla extract
¼
teaspoon
salt
4
cups
gluten-free powdered confectioners’ sugar, shifted
1-3
tablespoons
milk
Dairy-free/vegan use unsweetened almond milk.
US Customary
-
Metric
Instructions
For the creamiest frosting shift the powered sugar.
In a large bowl, cream the softened butter until smooth and creamy.
Scrape down the sides of the bowl.
Add the pure vanilla extract and salt mix until fully combined.
Add the powdered sugar 1 cup at a time and mix until fully combined. Scape down the sides of the bowl as needed.
Add the milk 1 teaspoon at a time, depending on how firm you want the frosting, and beat until smooth and spreadable.
Store leftovers in an airtight container and refrigerate.
Video
Notes
The recipe makes enough frosting for 24 cupcakes, two 9-inch cakes, or one 9x13-inch cake.
For the dairy-free/vegan option, I used Smart Balance butter and unsweetened almond milk.
Some brands of dairy-free/vegan butter are softer than traditional butter. You may need to add more powdered sugar to the recipe.
The frosting can be frozen for up to 3 months. Defrost overnight in the refrigerator, bring to room temperature, and re-whip.
See the recipe post for all of my tips for the best gluten-free frosting.
Nutrition
Serving:
3
tablespoons
|
Calories:
156
kcal
|
Carbohydrates:
30
g
|
Protein:
1
g
|
Fat:
15
g
|
Saturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
185
mg
|
Potassium:
8
mg
|
Sugar:
30
g
|
Vitamin A:
475
IU
|
Calcium:
6
mg
|
Iron:
1
mg