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Gluten Free, Dairy Free + Corn Free Frosting - Vanilla or Chocolate

Gluten-Free and Corn Free Frosting with a Dairy Free option makes pillowy clouds of marshmallow-y frosting goodness. Vanilla + Chocolate versions.
Prep Time10 mins
Cook Time15 mins
Cooling Time10 mins
Course: Dessert
Cuisine: American
Keyword: corn free, dairy-free frosting, frosting recipe, gluten-free frosting
Servings: 12 servings
Calories: 223kcal
Author: K.C. Cornwell


  • stand or hand mixer


  • 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 teaspoons vanilla bean paste or extract
  • 1 cup (2 sticks) butter or butter substitute
  • 1 cup baker's sugar or white sugar

for Chocolate Frosting, add:

  • 4 tablespoons cocoa powder
  • 5 tablespoons baker's sugar or white sugar
  • 1/2 teaspoon chocolate extract


  • In a small saucepan over medium heat, 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.

for Chocolate Frosting

  • Add 4 tablespoons cocoa and 5 tablespoons sugar to the beating process after the butter and sugar are creamed together and beat to combine. Then proceed with the milk/flour process as described above. 
    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.



Frosts a 9×13 cake or a dozen cupcakes.


Calories: 223kcal | Carbohydrates: 21g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 144mg | Potassium: 34mg | Fiber: 1g | Sugar: 18g | Vitamin A: 511IU | Calcium: 29mg