The Best Gluten Free, Corn Free, And Dairy Free Frosting

G-FREE    FOODIE

This is a totally delicious cooked frosting recipe for Gluten-Free and Corn Free Frosting with a Dairy Free option

For fluffy + delicious results:

Use finely ground sweet or white rice flour Brown rice flour won't work well here, and a gritty grind with make grainy icing.

Since most powdered sugar has corn, the rice flour acts as the binder here.

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Why rice flour?

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The finished texture of this frosting is actually smoother and has a better mouthfeel than traditional "easy" buttercream made with powdered sugar.

Flavor it up: chocolate or vanilla!

Try 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

If you're making chocolate frosting, I like Dutch-processed cocoa, which is also called Dutched-chocolate. It gives a richer chocolate flavor than standard cocoa powder, and certainly better than raw cacao, which isn't roasted.

TIP: Throw in a little espresso powder in the chocolate version for a mocha/dark chocolate kick.

TIP: Throw in a little espresso powder in the chocolate version for a mocha/dark chocolate kick.

TIP: Freeze dried strawberry powder does fabulous things to the vanilla option

TIP: Freeze dried strawberry powder does fabulous things to the vanilla option

This gluten-free, dairy-free, corn free 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.