How to Make Gluten Free Buttercream Cake Frosting & Tips

Table of Contents

Today I’m going to show you how to make a classic vanilla frosting, then show you how to decorate a stunning cake with the frosting. My goal today is to show you that you absolutely will have your cake, and eat it too. Just because people manage dietary restrictions, Celiac Disease, food allergies, etc., doesn’t mean we have to miss out on all the treats life has to offer. So, watch the episode and be inspired!

Note: I’ve answered a lot of gluten free frosting questions, so be sure to take a look at the table of contents. Click on questions that resonate with you and get the answers.

Watch the Episode

I’ll be making an awesome two tiered cake, and I’ll also show you how to make a chocolate drip. The cake, frosting, and chocolate are all gluten free, dairy free, egg free, soy free, nut free, and top 9 allergy free. This is also both vegetarian and vegan, yet, you will say Dang! That’s Delicious.

Decorating & Frosting Tips

Here are a few of my best tips you can follow when making frosting at home, and also when you’re decorating free-from cakes and desserts.

My favorite gluten-free flavor extracts are from Cook’s Vanilla, though, I never buy their vanilla, only the flavorings.
I only use Singing Dog organic vanilla extract for all my projects and it gets nothing but thumbs up from everyone. It’s also the only source of truly corn free vanilla extract. More on that another day.
To create a richer mouthfeel, use 170g/6 ounces of dairy free butter instead of the 112g/4 ounces. I’ve done this and people go WILD for it.
If you plan on taking on a project like this: USE PARCHMENT PAPER. Yes, I’m shouting a little because apparently a lot of people don’t know this. They do the whole spray routine or dusting, and it’s not necessary. Parchment. Paper.
If you’re going to decorate your cake layers, freeze the layers first. Free-from cakes perform best when frozen and you’re decorating. When they’re not frozen, due to their delicate nature, they’re a lot more likely to tear/rip.
Don’t level free-from cakes if it can be avoided. Leveling removes their much needed delicate structure.
If you want your frosting to go on smooth: use a cake smoothing tool. Without one, you’re going to be using an offset spatula or a regular spatula, and those can’t create a super smooth cake (unless you’re only making a sheet pan cake).
When you’re new to the decoration process, start with basic cake decoration tips. Tips 21, 32, and 10 are the best three tips to get you started. They’re easy to pipe with so your decoration will look nice. Also, practice your decoration and piping on parchment paper so you can reuse the frosting over and over. You’ll want to get your hands and wrists comfortable with the squeezing and you’ll be able to learn how to control the pressure.

Firmer Frosting: Pros and Cons

I’ve had people ask about using less water (or less milk) to make a firmer frosting. I’ll tell you up front, depending on the application, it may not be the best move.

The biggest con is that a firmer frosting won’t be an easily spreadable frosting. However, the flip side to that is that if you’re only using a tip to pipe intricate designs, they’re more likely to hold their shape.

The biggest pro to a firmer frosting is that it will hold up better on hot weather days or in hotter climates. That’s not to say you can take it to the beach at high noon in Florida in August, but that it will do better if your ambient room temperature gets closer to the 80f mark.

The other big con of a firmer frosting is that unless you’ve had loads of practice, it’s incredibly difficult to pipe and you can hurt your hands and wrists. Keep that in mind as you’re deciding.

To test out a firmer frosting, you’ll make your gluten free frosting recipe, but then stop *just* as a frosting forms, but before it’s a creamy, fluffy frosting. And you definitely don’t want to whip it to add more air. Then, transfer some to a piping bag and test it out. Is this something you can really use well? Also, do you like the taste and mouthfeel? If not, a firmer frosting isn’t for you and you should make the regular recipe.

Tools to Make Your Creamy Frosting

Stand Mixer or Handheld Electric Mixer
Large Mixing Bowl or Stand Mixer Bowl
Paddle Attachment
Flexible Spatula (don’t use a wooden spoon as it will be much harder to scrape down the bowl)
Measuring Spoons
Disposable Piping Bag

Simple Ingredients for Your Gluten Free Cake Frosting

112g Dairy Free Butter, room temperature (4 ounces)
680g Organic Powdered Sugar (24 ounces, sometimes called confectioners’ sugar)
2 tsp Organic Vanilla Extract
1/2 tsp Sea Salt
4 – 5 TBSP Water, room temperature (start with 4 TBSP)

Directions for Making Your Gluten Free Cake Frosting

Place your diary free room temperature butter into your stand mixer mixing bowl along with your sea salt. Use a paddle attachment to whip. This helps fluff up the frosting by adding air into the dairy free butter. Whip on medium speed for 1-2 minutes. It’s important to use the paddle attachment, not the whisk attachment, as the latter won’t whip up the ingredients properly.

Next add the vanilla, powdered sugar, and 3 Tablespoons of water to start. Turn the mixer back on low speed and mix until a good amount of the sugar is wet (this doesn’t take long). Increase the speed to medium-high. Whip for 2-3 minutes. Your frosting will start to come together beautifully.

You can add up to another 6 teaspoons (2 Tablespoons) of water as needed. My frosting generally takes 4 Tablespoons of water, but sometimes it’s a little more depending on the weather and state of the dairy free butter. If you add 4 Tablespoons, switch to adding water 1 teaspoon at a time, as it’s easy to go over and ruin your frosting.

After whipping, scrape down the sides of the bowl, give the frosting a good stir, and whip again for a few moments to ensure all of the ingredients are well incorporated. That’s it! You’re now ready to use your frosting to decorate cakes, cupcakes, cookies, and more. Be sure to watch the episode and see how I use my frosting.

If You Plan on Adding Food Coloring

The recipe that I’ve shared is perfect as is, and if you add food coloring, you’ll throw off the ratios. Yes, this dairy-free vanilla frosting is that sensitive to change. However, the good news is that you can use a food coloring, you just have to plan for it.

I only have working experience with liquid, all natural, dye free food colorings. To use them, I only add half the water, then add my food coloring. I mix it in to make sure the color is about where I want it, then I continue to add water (I don’t need the full amount because the color is part of the water amount) until I’ve reached a good consistency.

After you’ve mixed the frosting on high speed, you’ll need to scrape down the edges because some of the coloring agent will be stuck to the bowl. Scrape, mix again, and then you should have a pretty good frosting.

If you plan on using a gluten-free gel food color, follow the same steps to make sure you don’t accidentally use too much water and ruin your delicious frosting.

How to Store Your Homemade Gluten Free Frosting

The great thing about this homemade frosting recipe is that it’s freezer friendly. I usually decorate my cake or cupcakes, then freeze them whole. I know some people like to freeze whole blocks of dairy-free frosting, but I prefer to freeze it in its finished state.

When I’m in a baking mode and using frosting regularly, I leave it out on the counter. During summer months and hot days, frosting is stored in the fridge. Be sure to allow for a full thaw before using when taking it out of the fridge. The worst thing you can do is take cold homemade gluten free frosting out of your fridge and add a bit of water to mix to make it “softer”. Once it comes up to temperature, it’s going to run like its in a marathon. In a pinch, use a culinary torch to warm up cold frosting before using.

Should you choose to freeze a whole block of frosting, I don’t recommend using a freezer bag when storing your frosting. Whilst it’s disposable, your frosting will stick to the bag, so you’ll lose some. It’s also harder to work with when you’re trying to scoop out frosting to load your piping bag. Instead, use a freezer safe container with a lid.

More Frosting Recipes

Here are more delicious recipes for fluffy frosting you can make at home. These have all been given top reviews, and can be used to decorate layer cakes.

Chocolate Frosting Recipe (this is like a classic buttercream recipe, has a rich chocolate flavor, and I’ve heard nothing but good things)
Gluten-Free Vanilla Buttercream Frosting
Dairy Free Orange Buttercream Frosting (such a tasty gluten-free frosting recipe)
Cherry Top 9 Free Buttercream Frosting Recipe (this has such a creamy texture)

Amazing Cake Bundles

Let’s face it, purchasing good gluten-free cakes isn’t always possible. The great news is that I owned and operated an award winning gluten free + top 9 allergy free bakery for years, and you can get the gluten-free recipes online.

I’ve put together these Cake Bundles (top 9 free + vegan + gluten-free recipes and video tutorials) to help you have free-from baking & decorating success.

Black Forest Cake Bundle (includes a dairy free pastry cream)
Chocolate Mint Cookie Cake Bundle
Apple Pie Cake Bundle
Construction Cake Bundle

Delicious Gluten Free + Egg Free + Milk Free Cake Recipes

Wether you’re managing Celiac Disease or food allergies, I’ve got you covered with some of the best gluten free + top 9 free cake recipes available

Sheet Pan Vanilla Cake Recipe (great if it’s your first time baking free-from)
Gluten-Free Vanilla Cupcakes (birthday cake style, easy recipe)
Special Adult Friendly Baby Smash Cake Recipe (one of my kid’s favorite cakes, oat free, good for FPIES and more)
Amazing Apple White Chocolate Cake Recipe (perfect for special occasions and large gatherings)
Gluten Free Upside Down Pineapple Cherry Cake Recipe (SUCH a great recipe)
Truly Corn Free Tiger Nut Ginger Cake Recipe (tiger nuts are tubers, not tree nuts)

Answering Your Gluten Free Cake Frosting Questions

Can I use coconut milk in place of the water in this frosting recipe?

Yes, you can, but I don’t suggest it, unless you love the taste of coconut along with everyone else who will be enjoying this gluten-free frosting recipe with you. Coconut is pretty distinct, so make sure you manage your expectations. Also, make sure you use the boxed coconut milk rather than the canned full fat coconut milk should you choose to give this a go. Have fun!

Could I swap the dairy free butter for palm oil shortening?

Yes, you can make this swap and not have a problem. However, you should know that palm oil shortening is going to give your gluten-free frosting recipe a much different taste. As is, this recipe is like a classic buttercream recipe because of the dairy free butter. It brings a richness and specific flavor to the table that palm oil shortening can’t deliver.

So yes, you can substitute for palm oil shortening, and it will function, and you can decorate with it, but it absolutely will not taste the same. It will also have a different mouthfeel, and some people register the taste of palm oil shortening as synthetic (less so if you use an organic palm oil shortening), so keep that in mind as well. Sorry, I know there are caveats, but that’s the free-from life for you.

Will cashew milk work in place of the water in this recipe?

Yes, cashew milk will work in place of the water in this recipe. Since cashew milk tends to have a milder taste when compared to other non-dairy milk options, you’ll be fine. You may not even notice the swap.

What does it mean if I have a greasy frosting?

Greasy frosting usually means that you’ve used too much fat. It could also mean that your fat was too soft when you started, or that it’s the wrong fat for your tastebuds. Some people register vegetable shortening as greasy in the mouth, and that could be the issue if you’ve used vegetable shortening rather than butter or dairy free butter.

I’d start by using a different fat, but also, make sure you’re using the right amount. If you’ve gone over by more than 2 ounces/60g, you can absolutely have a greasy frosting feeling.

Can I make frosting with the correct consistency using an electric hand mixer?

Yes, you can. When you’re using a handheld mixer, the biggest tip I can give you is to use a large bowl, larger than what you think you need. This will give you good working space, and help you prevent making a giant mess.

What’s the best milk substitute for gluten free and dairy free frosting?

When it comes to selecting a non-dairy milk for a frosting recipe, focus on a milk that has a neutral taste. My top picks would be unsweetened almond milk, unsweetened soy milk, and unsweetened rice milk. Each of these won’t have a loud presence in your frosting and final dessert. Personally, I’d stay away from stronger non-dairy milk such as coconut milk. Unless you’re making coconut frosting, or absolutely love the taste of coconut, it will be too present in the final mix.

Can I use coconut oil instead of butter in this recipe?

No, I don’t suggest using coconut oil instead of butter in this recipe. It will alter the taste quite a bit, and might even throw off the texture. If coconut oil is your only safe fat, I suggest searching online specifically for “vegan coconut oil frosting recipe” or something of that nature.

Could I add cocoa powder to this recipe and have chocolate frosting?

Maybe. Personally, I don’t use cocoa powder, but instead use cacao powder which will deliver a higher quality frosting in the end. You’ll want to make sure you get your ratios right, and adjust the amount of water in the recipe as well.

I have this recipe for dairy free chocolate buttercream frosting on RAISE (membership site) if that helps.

Is pure vanilla extract the same thing as vanilla flavoring?

No, pure vanilla extract isn’t the same thing as vanilla flavoring. An extract, especially a pure one, means you’re getting two ingredients: the key item and a carrier alcohol. In the case of pure vanilla extract, the only two ingredients should be something like vanilla beans and alcohol. You can always reach out to a manufacturer to find out what their alcohol source is.

Vanilla flavoring on the other hand can have a wide range of ingredients as it’s created from compounds that mimic the taste of what it’s supposed to be. On product labels for vanilla flavoring you may find ingredients such as citric acid or preservatives, neither of which have anything to do with vanilla beans.

Vanilla flavoring is also usually much less expensive, but you know the old saying you get what you pay for? It’s like that. Companies make these flavorings from cheap chemicals and compounds and sometimes get the taste right, and other times totally miss the mark. Personally, I only use organic vanilla extract, and everyone raves about my fluffy frosting recipes and dang delicious cakes.

Could I use coconut butter or coconut cream as a butter alternative in this recipe?

To make this creamy frosting as is, no, you can’t substitute the butter for coconut oil or coconut cream. Since two of my taste testers are allergic to coconut, I can’t tell you how you would go about using coconut cream or coconut butter. Know this though: they aren’t the same thing and won’t function the same in a recipe. Additionally, their melting points may be an issue when you’re working with your frosting.

I’d suggest looking up a recipe that specifically uses coconut butter or coconut cream as the base rather than try to convert a different recipe.

Can I add lemon juice to dairy free icing?

Rather than add lemon juice to a frosting recipe I always advise adding lemon zest + organic food grade lemon oil. These two ingredients combined are an easy way to give your frosting a robust lemon flavor. With frosting (icing), you don’t use a tonne of liquid to being with, and you’d need a good amount of lemon juice to get the same effect.

Is this frosting recipe enough to cover a 30-person gluten-free cake?

Without knowing the dimensions of your gluten-free cake, I couldn’t tell you. What I can tell you is that one batch of this frosting can easily decorate 48 mini cupcakes, or decorate a 2 or 3 layer 6″ round cake, or make a nice 2 layered cake 8″ naked style (sometimes called shabby chic). Additionally, one batch of frosting comfortably covers 1.5 single layered sheet pan cakes (half sheet size).

Hopefully that helps you get an idea of how much frosting to make. Personally, I’d make at least a double batch of frosting to get started. You could even make a triple batch and store the leftovers in an airtight container.

Are store-bought frostings always gluten free?

No, store-bought frostings won’t always be gluten free. Additionally, for major brands that sell a gluten free canned frosting, you’ll have to talk with them about cross-contact, etc. Personally, I find it’s just easier and a lot less expensive (ounce for ounce) to make frosting at home. If you need to purchase something, check out Miss Jones Baking Co., a trusted favorite of not only my kids but the gluten free community as a whole. Whilst it is a bit expensive, it’s a great option in a pinch, and I personally appreciate their use of organic ingredients.

Is Earth Balance a gluten free brand?

Yes, you can use Earth Balance for your gluten-free cake’s buttercream frosting. I’ve been used the Earth Balance 30 pound food service box for years when I owned and operated a GF + Top 9 Free Bakery. I then switched over to one of their stick butters for smaller projects once the bakery closed. Happy baking and decorating!

When I’m making birthday cakes and decorating them, can I use vegetable shortening in frosting rather than butter?

Yes, you could use vegetable shortening, and it’s a popular choice. You may have noticed that grocery stores here in the United States that sell birthday cakes often times use vegetable shortening. However, you should know that vegetable shortening will absolutely change the taste and consistency of your frosting. That’s not to say you won’t like it, but it won’t have that special buttercream vibe since there’s no butter or butter flavor.

Can I fold freeze-dried fruit into this gluten free frosting recipe?

Yes and no. Yes, you can fold in freeze dried fruit and adjust the water. No, you can’t fold in freeze-dried fruit if you’d like to have the same results as me. Freeze-dried fruit throws off the moisture content of a frosting recipe. In fact, I took the time to make special frosting recipes for RAISE (membership site) that have the proper ratios for freeze-dried fruit. Additionally, you’ll have different results if you use crushed freeze-dried fruit vs fruit you’ve blended into a powder.

You’ll also want to make sure that the overall flavors are well balanced when you add in a freeze-dried fruit. If you really want to give it a go, crush your fruit very well, then add about 60g of said fruit. You’ll need to use additional milk (or water) to get the right consistency. Be sure to sample to make sure it doesn’t need something else to help create balance.

What exactly is a vegan buttery spread? I’m dairy free and confused.

Welcome to the dairy free club! So, in terms of food labeling laws, it gets weird around any terms that include things like milk, whole milk, butter, and so on. Have you ever seen a brand say “Soy Mylk” rather than “Soy Milk”? It’s like that.

So with butter, it’s going to be the same thing. They can’t say “vegan butter” so they have to call it something like “vegan buttery spread”. If companies just called it “vegan spread” people may not realize it’s a butter substitute.

Unfortunately, this whole milk labeling thing has picked up traction all over the world and companies are having to come up with clever ways to say milk, ice cream, butter, yogurt, and so on.

Do you have a gluten free recipe for a delicious traditional chocolate cake?

I do! The Bakery Recipes on RAISE (for Platinum and Diamond members) has a delicious traditional chocolate cake recipe. In fact, it’s from my award winning bakery and everyone raved about it for years. This particular recipe is gluten free, dairy free, egg free, soy free, and top 9 allergy free. RAISE also has more cake recipes here for Silver Members.

I follow a low sodium diet. Could I use a pinch of salt rather than the 1/2 teaspoon you call for?

Yes, to stay compliant with your low sodium diet, feel free to use a pinch of salt as well. Know that the flavor profile is going to change a bit. However, to help make up for that, add 1/2 teaspoon of organic ground vanilla (in addition to the vanilla extract I call for). This is going to supercharge the flavor, and you won’t miss the salt.

Can I add protein powder to homemade frosting?

Yes, you can add protein powder to homemade frosting. It’s actually a cool thing to do in desserts, especially if you have someone in your home that needs extra protein for a medical reason.

There are two ways to add protein powder to your frosting. First, follow the recipe exactly, then add sifted protein powder, then mix again on low speed. As it mixes, you’ll need to add a little more liquid, 1 teaspoon at a time until you get back to the right consistency.

The second way to add protein powder is to substitute some of the powdered sugar in the recipe for protein powder. I wouldn’t go more than 20%, especially if the protein powder doesn’t taste awesome. Now, if you have a protein powder that tastes delicious, you could substitute a bit more of the powdered sugar. The fat and salt will remain the same in the recipe.

For the liquid, start with half the liquid in the recipe, then add the rest a little at a time until you reach the right consistency. Once you’ve got it right, you have a super cool topping for your dessert. Be sure to store your finished frosting in the fridge, especially if your protein powder contains milk.

Can frosting be made Paleo?

Yes, of course it can! I have paleo frosting recipes and paleo cake recipes on RAISE (membership site). The easiest way to show you the Paleo recipes is via the Advanced Recipe Search. This specific link has the right boxes ticked to get you started.

Do you have a sugar free chocolate buttercream frosting recipe?

I do! This refined sugar free chocolate buttercream frosting recipe might be just what you need. However, if you can’t have any form of sugar, this won’t work for you, as it does tap into organic maple sugar. Maple sugar is lower on GI scale, and I use less sugar overall in this chocolate buttercream frosting recipe.

If you need to use something like Stevia drops, I’d suggest looking at their website directly to see if they have recipes, or do a specific online search for “stevia drops chocolate buttercream frosting recipe”.