Vanilla Buttercream
Author: Marla Hingley
Prep time: 10 mins
Total time: 10 mins
Classic frosting recipe for cakes and cookies.
  • ½ cup solid GF vegetable shortening*, softened
  • ½ cup butter or margarine, softened
  • 1 tsp vanilla
  • 4 cups icing sugar, sifted
  • 2 Tbsp milk or milk alternative
  1. Using a mixer, cream together shortening and butter, then add vanilla. Gradually add sugar in, one cup at a time (will be crumbly). Then add milk and beat at medium speed until light and fluffy.
  2. Can be kept refrigerated in an airtight container, and stored for 2 weeks (re-whip before using).
Variation: For thin (spreading) consistency icing, add an additional 2 Tbsp light corn syrup, water or milk.
*can replace shortening with more butter, it will just be a richer tasting frosting.
Recipe by Gluten Free Club at