Saturday, December 05, 2009

Buttercream Frosting

Classic fluffy sweet frosting used to top the typical (but delicious) birthday cake.

2 cups powdered sugar, sifted
1-1/2 teaspoons egg replacer powder
1/4 cup palm shortening, or shortening of choice
1/4 cup coconut butter, or soy-free vegan buttery spread (Earth Balance), or butter of choice, or palm shortening
1 tablespoon water or milk of choice
1/2 teaspoon GF vanilla extract, or GF extract of choice
  1. Sift powdered sugar into mixing bowl; add egg replacer powder; stir to combine.
  2. By the tablespoonful, add palm shortening and coconut butter; using electric mixer or large spoon beat until smooth.
  3. Add GF vanilla extract to water or milk of choice; add to frosting mix; using electric mixer beat frosting until smooth and fluffy.
Extra frosting can be stored in airtight container in refrigerator up to 2 weeks; beat to soften prior to using.

Servings: 1-1/2 cups
Prep time: 10 minutes
Cook time: None


  1. Michelle, do you think pure olive oil would work as a replacement for the coconut butter in this recipe? My son is allergic to both coconut and corn, so neither of the recommended butters above are options for us. Thanks for all the great recipes!

  2. Bridget: No oil will not work here. Please just use palm shortening instead (for a total of 1/2 cup palm shortening).


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