DessertApril/May 2009

Dairy-Free Vanilla Buttercream Frosting

ENOUGH FOR ONE 3-LAYER CAKE

 

This frosting is not too sweet. To vary the flavor, replace the vanilla with another gluten-free flavoring extract, such as lemon or coconut.

6 cups powdered sugar
½ teaspoon salt
½ cup boiling hot water
2½ cups Spectrum Organic Shortening
¾ cup (1½ sticks) butter or margarine, slightly
    softened, cut into 1-inch pieces
1 tablespoon pure vanilla extract

1. In the bowl of an electric mixer, combine powdered sugar and salt.

2. Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes.

3. 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.

 

Comments (6)

Hi Diane!
I needed to adjust this recipe for my daughter, who is allergic to casein: In doing so, I simply replaced the butter with ghee. This frosting has a "whipped cream" texture, and it's my daughter's absolute favorite!
I just have one problem - food coloring won't take. All of my colored frosting ends up with a "speckled" appearance. I've tried liquid, gel and paste, in different colors, and they all do the same thing.
Is it the ghee that's causing my problem?
If not, any ideas what I might be doing wrong?
And lastly, do you have any suggestions on how I can rectify the situation?
It's not a deal-breaker for me, but I long to make the rich, creamy-looking, consistent colors that I used to...
Thanks for your kind attention!
- Julie Williams

Posted by: Derjulemeister | August 11, 2016 6:10 PM    Report this comment

Make your dairy-free version by substituting a dairy-free margarine for the butter. There are many options available. - Moderator

Posted by: LW Moderator | August 16, 2013 12:51 PM    Report this comment

When are you going to add nutritional information on your receipes? Christie D

Posted by: Christie D | August 16, 2013 12:18 PM    Report this comment

How is this recipe dairy free when it states "3/4 cup (11/2 sticks) butter or margarine, slightly softened, cut into 1-inch pieces" ?

Posted by: Judy H | August 15, 2013 12:41 PM    Report this comment

How is this recipe dairy free when it states "3/4 cup (11/2 sticks) butter or margarine, slightly
softened, cut into 1-inch pieces" ?

Posted by: Jackie M | August 15, 2013 11:06 AM    Report this comment

This frosting is AMAZING!!!!!! Easy and out of this world!! Thank you!

Posted by: Tamara T | January 13, 2013 8:03 AM    Report this comment

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