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    Scott Adams
    Scott Adams

    By Scott Adams •

    Butter Cream Nondairy Frosting (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free. Chocolate, vanilla, orange, any flavor depending on taste!

    ¼ cup dairy free/soy free margarine, softened
    1/3 cup cocoa powder
    1 teaspoon vanilla
    2 cups confectioners sugar
    4 tablespoons water

    Celiac.com Sponsor (A12):
    With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.

    VANILLA:

    Omit cocoa powder, increase sugar to 2 ½ cups.

    ORANGE:

    Omit cocoa powder, replace vanilla with orange extract. Increase confectioners sugar to 2 ½ cups add ½ teaspoon grated orange peel. Substitute orange juice for the water.

    LEMON:

    Omit cocoa powder and vanilla. Increase sugar to 2 ½ cups add ¼ teaspoon grated lemon peel. Substitute 1 tablespoon lemon juice for 1 tablespoon of the water.


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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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    Scott Adams
    Ingredients:
    6 tablespoons butter, softened
    ½ cup unsweetened cocoa
    ¾ cup sifted confectioners sugar
    1/3 cup milk
    1 teaspoon gluten-free vanilla
    Directions:
    Cream the butter until it is fluffy. Sift together the cocoa and sugar; add to the butter alternately with the milk. Add the vanilla. Whip until light and it is about spreading consistency.

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