Gluten-Free Mocha “Buttercream” Frosting

MAKES 8 CUPS

This versatile recipe makes enough to frost a 3-layer cake. For a wonderful Vanilla “Buttercream” Frosting, omit the cocoa and coffee extract and add 1 tablespoon vanilla extract.

6 cups sifted powdered sugar
2 tablespoons sifted cocoa
½ teaspoon salt
½ cup boiling-hot water
2½ cups vegetable shortening, such as organic Spectrum shortening
¾ cups dairy-free margarine of choice
2 teaspoons gluten-free coffee extract
Fresh raspberries or shaved chocolate, for garnish

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

2. With a whip attachment, add boiling water and whip at medium-low speed until smooth and cool, approximately 5 minutes.

3. Scrape down the bowl with a spatula. Add shortening, margarine and extract to the sugar mixture. Whip at medium-high speed until smooth and fluffy, approximately 10 minutes.

4. Scrape down the bowl and whip an additional minute. Frost cake and garnish with raspberries or shaved chocolate.

TIP Refrigerate leftover frosting in an airtight container for two weeks. Let frosting return to room temperature and then re-whip for 2 minutes before using.

Read More on These Topics

• Celiac/Gluten Free
• Dessert