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- Butter Cream Nondairy Frosting (Gluten-Free)
Butter Cream Nondairy Frosting (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Cake Recipes (Frostings)
- Unrated
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
Butter Cream Nondairy Frosting (Gluten-Free)
¼
cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners sugar
4 tablespoons water
With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.
VANILLA:
Omit cocoa powder, increase sugar to 2 ½ cups.
ORANGE:
Omit cocoa powder, replace vanilla with orange extract. Increase confectioners sugar to 2 ½ cups add ½ teaspoon grated orange peel. Substitute orange juice for the water.
LEMON:
Omit cocoa powder and vanilla. Increase sugar to 2 ½ cups add ¼ teaspoon grated lemon peel. Substitute 1 tablespoon lemon juice for 1 tablespoon of the water.
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