Gluten Free, Dairy Free and Corn Free Frosting Recipe Video

KC Pomering of G-Free Foodie shows you how to make a delicious Gluten Free, Corn Free & Dairy Free Frosting.

Summary

Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyCuisine
TasteFeel
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Vanilla soy milk1 Cup (16 tbs) (or Rice, Soy, Almond or Dairy)
 Sweet rice flour5 Tablespoon
 Vanilla2 Teaspoon
 Salt1 Pinch
 Butter substitute1 Cup (16 tbs)
 White sugar1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1301 Calories from Fat 80

% Daily Value*

Total Fat 9 g13.9%

Saturated Fat 0.5 g2.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2340.1 mg97.5%

Total Carbohydrates 294 g97.9%

Dietary Fiber 1.5 g5.8%

Sugars 212.4 g

Protein 14 g27.5%

Vitamin A 258.7% Vitamin C

Calcium 6.4% Iron 25%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a saucepan add in the vanilla soy milk and sweet rice powder. Place on stove and whisk continuously until thickens.
2. Take off the pan from the stove and add in the vanilla and salt. Mix well with whisker and set aside.
3. Meanwhile in a mixing bowl add in the butter substitute and white sugar. Cream together with stand mixer.
4. Add in the milk mixture to the butter substitute mixture. Blend for few minutes.

SERVING
5. Top the cupcakes with the Dairy Free and Corn Free Frosting and enjoy!

TIPS
Add 4 tablespoons cocoa and 5 tablespoons sugar to the beating process at the end. 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.

Editors Review

Frostings are so good although not enjoyable by some people due to their allergic tendencies with glutens and lactose. Chef KC Pomering shows how to make a Gluten and Dairy Free Frosting using healthy and delicious substitutes along with vanilla flavor. Good to be made in an alternate chocolate version too.
Quantcast