This is a totally delicious cooked frosting recipe for Gluten-Free and Corn Free Frosting with a Dairy Free option – you can make it with butter or with a non-dairy butter substitute. Either way, it’s totally yum – think pillowy clouds of marshmallow goodness.
I’ve included a vanilla and a chocolate version – I’ve been known to throw in a little espresso powder in the chocolate version for a mocha kick, and freeze dried strawberry powder does fabulous things to the vanilla option, but you’ve gotta be the kind of person who has freeze-dried fruit powder in your pantry to begin with. I’m that kind of person, and I know it makes me odd. But whatever.
Two tips for making this gluten-free corn free frosting: use finely ground sweet or white rice flour (my favorite is from Koda Farms, I use it for everything) and try out vanilla bean paste if you haven’t already – it’s got vanilla extract and vanilla bean specks combined, and it will help take all your baked goods to the next level. It can be used 1 for 1 for vanilla extract in all recipes, and it’s a game-changer.
This frosting is perfect for icing cakes and cupcakes, but it’s not stiff enough for fancy decorating, so give it a few lovely swirls with a spatula and call it good. And it is good.
1 cup any kind of milk* (Rice, Soy, Almond or Dairy)
pinch of salt
5 tablespoons FINELY GROUND sweet rice flour or rice flour
2 sticks (1 cup) butter or butter substitute* (be sure to read ingredients to be certain that the product you select is free from allergens that bother you)
1 cup baker’s sugar or regular white sugar
*if you’re making a Dairy Free version, use dairy alternatives
In a small saucepan, whisk flour into milk and heat until it thickens (stir constantly). Remove from heat, stir in vanilla and salt and let the mixture cool to room temp. This is important because if you don’t let it cool, the end result will be lumpy and will separate.
Cream the butter (or butter substitute) and sugar together with an electric mixer. Add cooled milk/flour mixture and beat until it resembles whipped cream.
Frosts a 9×13 cake or a dozen cupcakes.
To Make a Chocolate Version:
Add 4 tablespoons cocoa and 5 tablespoons sugar to the beating process at the end. For extra chocolate flavor, reduce the vanilla extract to 1 1/2 teaspoons and add 1/2 teaspoon Gluten Free chocolate extract at the prescribed time.