By Diane Kittle

Gluten-Free Buttercream Frosting

ENOUGH FOR ONE 3-LAYER CAKE

This frosting is not too sweet. To vary the flavor, replace vanilla with another gluten-free flavoring extract, such as lemon or coconut.

6 cups powdered sugar
½ teaspoon salt
½ cup boiling hot water
2½ cups Spectrum Organic Shortening
¾ cup (1½ sticks) butter or margarine, slightly
    softened, cut into 1-inch pieces
1 tablespoon pure vanilla extract

1. In the bowl of an electric mixer, combine powdered sugar and salt.

2. Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes.

3. Add shortening and margarine to the sugar mixture and whip at medium speed until smooth, approximately 3 minutes. Add vanilla. Increase speed to medium high and whip until light, fluffy and increased in volume, approximately 10 minutes. Frosting will fill most of a 5-quart mixing bowl.

TIP Leftover “Buttercream” Frosting is great on cupcakes or cookies. Refrigerate in a sealed container for up to 2 weeks. Allow chilled frosting to return to room temperature before using. To fluff it up, whip for a couple minutes.