A classic vanilla buttercream made gluten-free! This easy recipe delivers light, fluffy, and creamy frosting perfect for decorating or piping on your favorite cakes, cookies, and cupcakes.
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Skill Level: Beginner
Flavor Remix: Swap out the vanilla extract for almond, lemon, or orange.
Allergy Watch: Gluten Free, No Eggs, Nut-Free
This is the recipe I use for my GF vanilla layer cake. Adding a little shortening (like Crisco) is totally optional, but it really helps the frosting hold its shape after piping—especially if it’s sitting out at room temp.
Ingredient Notes
- Butter: If using salted butter, reduce the added kosher salt.
- Powdered Sugar: Sweetens the buttercream while adding structure.
- Heavy Whipping Cream: Heavy cream makes a really fluffy frosting, but you can also use whole milk.
- Vegetable Shortening: Optional, but helps the frosting become more shelf-stable.
- Food Color: Adding purple or violet food coloring gel cancels out the yellow tones and whitens your frosting. But you can skip this if you don't mind the color. You can also color this any color you like.
How to Make Gluten Free Buttercream Frosting
A step-by-step visual guide for making gluten-free vanilla frosting. You can skip to the recipe for the full written instructions.
Beat Butter
Use room temperature butter to blend more easily and avoid lumps. After whipping, the mixture should be visibly lighter in color and fluffier in texture.
Sift in Sugar
Sifting the powdered sugar breaks up clumps and gives you an extra silky texture.
Mix (for a while!)
If your buttercream is too thick, add a teaspoon of cream at a time. If it’s too soft, mix in a bit more powdered sugar or chill it for 5–10 minutes.
Recipe Tips
- Scrape down the sides of the bowl as you mix so everything blends evenly.
- If your buttercream feels too soft for piping, pop it in the fridge for 10-15 minutes to firm it up. But don’t overchill, it should still be pipeable!
Cream Cheese Frosting
A whipped cream cheese frosting made without butter is another great GF frosting recipe.
Make Ahead and Storing
Make Ahead: You can make vanilla frosting 3–5 days in advance and store it in the fridge. Before using, let it come to room temperature, then rewhip with a mixer until it’s smooth and fluffy again.
Storing: Store leftover buttercream in an airtight container in the refrigerator for up to a week. Place a piece of plastic wrap directly on the surface before sealing with a lid.
Freezing: Freeze the frosting for up to 3 months. Thaw overnight in the fridge and whip until fluffy again.
📖 Recipe
Gluten Free Vanilla Buttercream
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Ingredients
- 1 cup (227 g) unsalted butter softened to room temperature
- 1 Tablespoon (12 g) vegetable shortening optional but recommended for stiffness
- 4 cups (480 g) powdered sugar
- ¼ cup (59 ml) heavy whipping cream room temperature
- 3 teaspoons vanilla extract
- 1 teaspoon kosher salt
- food coloring optional
Instructions
- Add the butter and shortening to your mixing bowl. Using a hand mixer or stand mixer set to high speed, beat the butter for about 10 minutes. You will notice it begin to lighten in color.1 cup unsalted butter, 1 Tablespoon vegetable shortening
- Sift in the powdered sugar (to remove lumps) one cup at a time, mixing on low speed until smooth.4 cups powdered sugar
- Add the cream and vanilla, and start mixing on low speed.¼ cup heavy whipping cream, 3 teaspoons vanilla extract
- Once combined, increase the mixer speed to medium-high and beat the buttercream for at least 5 minutes, or until it looks fluffy and smooth.
Equipment
- Stand Mixer
Notes
- You must use room temp butter for the frosting or the buttercream will have lumps in it.
- If you want to pipe on the frosting, replace up to half the butter with shortening.
- Heavy cream makes the frosting fluffy, but you can also use regular milk.
- To whiten your buttercream, add a tiny amount of purple or violet food coloring gel. The purple will cancel out yellow tones.
- If the buttercream separates, scoop out 1 cup and microwave it for 15 seconds. Add it back to the bowl and mix until the frosting comes together.
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