Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Chocolate Frosting


RoseNNJ

Recommended Posts

RoseNNJ Apprentice

Does anyone have a Chocolate Frosting Recipe? I miss putting the spoon into a tub of Betty Crocker :(


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



jenvan Collaborator

Rose-

If you can get your hands on it--Cherry Brook Kitchen has some good frostings: Open Original Shared Link

Here are 2 recipes--verify Bakers if gluten-free...I did a while ago, but can't remember for sure. It is a Kraft product and will list gluten on the label.

Easy Chocolate Frosting

Prep Time: 15 min

Total Time: 15 min

Makes: About 2-1/2 cups or 20 servings, 2 Tbsp. each

4 squares BAKER'S Unsweetened Baking Chocolate

1/4 cup (1/2 stick) butter or margarine, softened

1 pkg. (16 oz.) powdered sugar (about 4 cups), divided

1 tsp. vanilla

1/2 cup milk

MELT chocolate in saucepan on very low heat, stirring constantly; set aside.

BEAT butter in large bowl with electric mixer on medium speed until creamy. Gradually add about half of the sugar, beating on low speed after each addition until well blended. Add chocolate and vanilla; mix well.

ADD remaining sugar alternately with the milk, beating until well blended after each addition. Use to frost your favorite cake or cupcake recipe.

Chocolate Butter Frosting

1/2 cup soft butter

1 pound sifted confectioners' sugar (about 4 1/4 cups sifted, 3 3/4 cups unsifted)

dash salt

1 teaspoon vanilla extract

3 squares melted unsweetened chocolate

3 tablespoons heavy cream or half-and-half (more or less)

Cream soft butter; gradually add sifted confectioners' sugar. Add dash of salt, vanilla extract, melted chocolate, and about 3 tablespoons of cream. Beat until smooth and spreading consistency, adding more cream if necessary.

mmaccartney Explorer

Get out your frosting eating spoon!!

There may be more, but for these I know that they are gluten and dairy free.

Pillsbury "Creamy Supreme" Frosting

Vanilla - UPC: 51500 76080

Chocolate - UPC: 51500-76050

Pillsbury tells me that they are gluten and dairy free. I cannot recall if they are on dedicated lines or not, but for such a common flavor sold all over the USA I can't imagine they wouldn't have dedicated lines...but check it out for yourself!! 1-800-767-4466

My sons and I have not yet had a reaction to these and we've been eating them for about 6 months now! (I hope I didn't just jinx myself!)

RoseNNJ Apprentice

Thank you!!! I will try them all LOL

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Jmartes71 posted a topic in Coping with Celiac Disease
      0

      Second chance

    2. - trents replied to colinukcoeliac's topic in Gluten-Free Restaurants
      13

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    3. - Scott Adams replied to JamieAnn's topic in Gluten-Free Restaurants
      2

      Jersey Mike’s option: Gluten-free bread

    4. - cristiana replied to colinukcoeliac's topic in Gluten-Free Restaurants
      13

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,520
    • Most Online (within 30 mins)
      7,748

    Jacquelyn Burke
    Newest Member
    Jacquelyn Burke
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Jmartes71
      Hello, I'm I crazy, nieve, or atomistic? I reached out to my former pcp of 25 years on the medical app today.Reading on the National Library of Medicine 75.6  physicians don't know celiac disease.To be fair he is primary and with the lack of knowledge, I did reach out because he was my Dr for 25 years.I do prefer his app than the one I currently have that was ignite of the disability celiac circus name chaser thanks to the one that  I currently have Since May 31, 2025 to present.
    • trents
      @cristiana, I'm thinking the intensity of our response to the same amount of gluten can vary from time to time. Our bodies are a dynamic entity. 
    • Scott Adams
      I'm going to try Jersey Mike's soon--we have one nearby. Thanks for sharing!
    • cristiana
      Hi @trents Two things can happen:  1/ For a very small gluten hit, I will get a slightly sore stomach for a few days, maybe a day or two following the glutening, and (TMI warning) maybe slightly loose BMs with mucus  for a couple of days.  2/ For a substantial glutening, and thankfully it's only happened once in recent years,  I get bad chills, followed by vomiting, and my heartbeat is all over the place and I can hardly stand.  It's pretty extreme.  That happens within about 2 hours of eating the gluten.  I might feel slightly dizzy for a couple of days after the glutening episode. Interestingly I've just been out to a cafe which hitherto has made a big thing about how their french fries are cooked in a separate fryer.  I shared some with a friend and they were served with chilli sauce, jalapenos, cheddar cheese and fried onions.  Definitely not health food!  Anyway,  I'd eaten half when I realised I'd not checked the menu to ensure that this dish is still gluten-free - and it turns out it isn't!!!  They've changed the ingredients and the fried onions are now cooked with wheat.   I came home expecting to feel dreadful as I had no idea how much gluten I have consumed but so far if anything I feel just little queasy.  I think I'd have thrown up by now had there been a lot of gluten in the onions.  
    • trents
      It might be wise to start him on small amounts and work up to 10g. Monitor how he reacts. Some people simply cannot complete the gluten challenge because it makes them too ill. By the way, you can buy powdered gluten in health food stores, at least here in the states you can. With a food scale, it would be easy to measure the amount being consumed in a day. I'm not sure what the intensity of reaction to gluten tells you about what's actually going on with regard to celiac disease. I mean there are some celiacs like me who don't seem to react to minor exposure amounts but who get violently ill with larger exposures. Then there are celiacs who get some kind of reaction to even the tiniest amount of exposure but don't necessarily get violently ill. And how the reaction manifests itself is very different for different people. Some, like me, experience emesis and diarrhea. Others just get brain fog. Others get joint pain. It's all over the map.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.