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    Scott Adams
    Scott Adams

    By Scott Adams •

    Butter Cream Nondairy Frosting (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free. Chocolate, vanilla, orange, any flavor depending on taste!

    ¼ cup dairy free/soy free margarine, softened
    1/3 cup cocoa powder
    1 teaspoon vanilla
    2 cups confectioners sugar
    4 tablespoons water

    Celiac.com Sponsor (A12):
    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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  • About Me

    Scott Adams
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    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

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  • Related Articles

    Scott Adams
    Ingredients:
    6 tablespoons butter, softened
    ½ cup unsweetened cocoa
    ¾ cup sifted confectioners sugar
    1/3 cup milk
    1 teaspoon gluten-free vanilla
    Directions:
    Cream the butter until it is fluffy. Sift together the cocoa and sugar; add to the butter alternately with the milk. Add the vanilla. Whip until light and it is about spreading consistency.

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