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Easy Vanilla Buttercream Frosting

cake frosted with easy vanilla buttercream frosting

This recipe makes the best easy vanilla buttercream frosting! I love the whipped texture for cakes and for piping on frosting. It's so simple to make homemade, fluffy frosting. This recipe shows you how to make this classic smooth frosting.

It's very important to take your butter out of the refrigerator at least an hour before making the frosting. You want it at room temperature so it mixes together and makes a light, fluffy frosting.

To prevent clumps of confectioners' sugar I pour the sugar through a mesh strainer and work through with a spoon into the mixing bowl. This will make the confectioner's sugar airy and help keep your frosting fluffy.

a cake frosted with easy vanilla buttercream frosting

How do you make vanilla buttercream icing from scratch?

It is really simple. The key is to make sure your butter is at room temperature. It's best to take it out of the refrigerator at least an hour before you want to make the frosting.

If you try to soften the butter in the microwave it will become warm and too soft. This will make the frosting thinner and less fluffy. You also want to make sure you put the confectioners' sugar through a mesh strainer so you remove all lumps.

User your mixer and whisk attachment mix together the sugar and butter for 3-4 minutes until smooth and creamy. Add the vanilla and 1 tablespoon for whipping cream. Beat for another minute. If needed add another 1 tablespoons of whipping cream to make the frosting spreadable.

Which KitchenAid attachment should I use for buttercream frosting?

The whisk attachment whips the frosting making it fluffy and airy. It's really hard with the paddle attachment to get the same light consistency you get with the whisk attachment.

I know some people don't like to clean the whisk attachment, but if you spray it will hot water as soon as you are done using it the clean up is simple and easy.

Where should I store buttercream frosting?

I like to use my buttercream frosting as soon as I make it. I put a crumb layer on my cake, freeze it for 30 minutes and then finish frosting. While the cake is in the freezer I leave the buttercream frosting on the counter at room temperature.

If you have leftover frosting or aren't going to use it that same day I put the frosting in a sealed container and leave on the counter overnight. If you need to store the frosting for longer you can put it in the refrigerator, but will need to take it out several hours or overnight before using it.

If you have refrigerated the frosting you might also need to put it back in your mixer with the whisk attachment after it comes back up to room temperature to get it back to a fluffy texture. Overall, it's easier to make and use the frosting the same day.

If you like this recipe you might also enjoy:

Gluten Free Lemon Shortbread Bars
Gluten Free Cinnamon Coffee Cake
Paleo Chocolate Cupcakes
Gluten Free Chocolate Cake with Cream Cheese Frosting
Gluten Free Pumpkin Cake with Cream Cheese Frosting

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Easy Vanilla Buttercream Frosting

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  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 4 cups 1x
  • Diet: Gluten Free
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Description

This recipe makes the best easy vanilla buttercream frosting! I love the whipped texture for cakes and for piping on frosting. It's so simple to make homemade, fluffy frosting. This recipe shows you how to make this classic smooth frosting. 

Ingredients

Scale

3 cups Confectioners' Sugar
1 cup Unsalted Butter, at room temperature
1 tsp. Vanilla Extract
1-2 Tbsp. Whipping Cream

Instructions

In the bowl of your stand mixer using the whisk attachment cream together the confectioners' sugar and butter 3-4 minutes until creamy. 

Add the vanilla and 1 tablespoon whipping cream. Beat for another minute until they are incorporated. If needed to make the frosting spreadable add 1 more tablespoon whipping cream and mix together. 

Notes

I like to use the frosting immediately while it's at room temperature. You can store in a sealed container on the counter overnight if you are going to frost your cake the next day.

  • Prep Time: 10 minutes
  • Category: Frosting
  • Method: Mixing
  • Cuisine: Gluten Free

Gluten Free Lemon Shortbread Bars

a baking dish of gluten free lemon shortbread bars

These easy gluten free lemon shortbread bars use tart lemon curd and a buttery shortbread crust. They are a simple take on classic lemon bars. These homemade bars use common ingredients and make a rich treat!

The crust is a crumbly layer of shortbread that uses five ingredients you likely have on hand. The top layer is my gluten free lemon curd recipe. I bake the shortbread crust and then after it has cooled spread the lemon curd over top and refrigerate.

I like to make a double batch of the lemon curd and then use part of it for a cake or pancake topping and then save the remaining for this gluten free lemon shortbread recipe. I store the lemon curd in the refrigerator for a week until I need it for this recipe.

a 9x13 baking dish of gluten free lemon shortbread bars

Do I need to refrigerate lemon bars?

Yes. If you don't refrigerate these bars the lemon won't hold together as nicely. I also like the texture and flavor a lot more when the bars are cold.

What should lemon bars look like when done?

For these bars you will just bake the shortbread crust. It will have a light brown color. Be sure not to take it out of the oven while it's still very pale. This will cause it to become mushy and it won't have the texture of shortbread. You want a nice light golden brown color.

Do lemon bars rise?

No. The gluten free shortbread crust might become a bit puffy but it won't rise. When you take it out of the oven if it has become puffy at all it will flatten as it cools.

If you like this recipe you might also enjoy:

Gluten Free Lemon Bars
Gluten Free Lemon Bundt Cake with Lemon Glaze
Lemon Lime Homemade Gatorade
Healthy Lemon Ginger Tea
Easy Pea Salad

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Lemon Shortbread Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 12 bars 1x
  • Diet: Gluten Free
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Description

These easy gluten free lemon shortbread bars use tart lemon curd and a buttery shortbread crust. They are a simple take on classic lemon bars. These homemade bars use common ingredients and make a rich treat! 

Ingredients

Units Scale

1 cup Unsalted Butter, at room temperature
⅓ cup Confectioners' Sugar
2 cups Gluten Free Flour
½ tsp. Baking Powder
¼ tsp. Sea Salt

Instructions

Preheat your oven to 350 degrees.

Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In the bowl of your stand mixer cream together the butter and confectioners' sugar. Add the flour, baking powder and salt. Mix just until the ingredients are combined. Don't over mix your ingredients!

Pour the dough into your 9x13 baking dish and press into an even layer on the bottom of the pan. Use a fork to pierce the dough lightly all over. You don't need to pierce all the way through.

Bake at 350 degrees for 20 to 25 minutes until the shortbread is golden brown.

Let the crust cool completely before you top it with the Gluten Free Lemon Curd.

Notes

You could sprinkle confectioners' sugar over the bars, but I think the crust is sweet enough and I like to keep the lemon curd tart.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free

Lemon Lime Homemade Sports Drink

This DIY recipe for lemon lime homemade sports drink is a healthy way to replenish electrolytes. This drink is made with natural ingredients and no added sugar. In this recipe I tell you how to make a sugar free sports drink with coconut water.

a ball canning jar with lemon lime homemade sports drink with ice cubes and lemon and lime slices

I haven't found a sports drink in the store that doesn't have dyes or ingredients I don't consume. So, I decided to make my own. It's really easy! In this version I use lemon lime, but you could use any juice you have at home.

It's so key for our bodies to drink more than just water. We need to replace the electrolytes we use up sweating during exercise or while we are sick. I blend this drink up in my blender and serve it over ice. If I have some leftover I store it in the refrigerator in a sealed jar.

If you are looking for more refreshing drink recipes try my Iced Chai Tea Latte Concentrate, my Homemade Blueberry Lemonade made with Frozen Blueberries, my Pina Colada Mocktail or my Homemade Raspberry Lemonade.

You can find all of my drink recipes here: Gluten Free Drink Recipes

Two glasses of lemon lime homemade sports drink with ice and lemon wedges on top sitting next to a small bowl of pink salt

This Lemon Lime Homemade Sports Drink is a refreshing and healthy alternative to store-bought options, offering natural hydration and replenishment through real, whole ingredients.

Perfect for hot summer days or post-workout recovery, this DIY sports drink combines the crisp tang of citrus with natural electrolytes to help you stay energized and hydrated.

Whether you're looking for a homemade Gatorade substitute or a simple refreshing drink to beat the heat, this recipe delivers both taste and function.

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Ingredients

Instructions

In your blender add the waters, juices, honey and salt. Pulse until all the ingredients are combined.

Serve over ice.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Lemon Lime Homemade Sports Drink

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Description

This DIY recipe for lemon lime homemade sports drink is a healthy way to replenish electrolytes. This drink is made with natural ingredients and no added sugar. In this recipe I tell you how to make a sugar free sports drink with coconut water.

Ingredients

Scale

Instructions

In your blender add the waters, juices, honey and salt. Pulse until all the ingredients are combined.

Serve over ice.

If you have any leftover store it in the refrigerator in a sealed container.

Notes

You can also add this recipe to a pitcher and stir. I think the honey and salt mix in better in the blender though.

  • Prep Time: 10 minutes
  • Category: Drink
  • Method: Blended
  • Cuisine: Gluten Free

Top Tip

Shake the bottle to stir before serving to make sure all of the ingredients are mixed together.

Storage

Store in an air tight jar in the refrigerator for up to two weeks.

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Frequently Asked Questions

How do I make my own gatorade?

It's so easy and you can control the ingredients! I like to start with a coconut water and regular water base. Then add in juices. In this recipe I use orange, lemon and lime juices. You could change that up to use what you have on hand. Then I use honey to sweeten slightly and some sea salt.

If you have been used to drinking regular gatorade this recipe may not have enough honey for you. You may want to start with a little more honey and then lessen that a little each time you make this recipe until your taste buds get used to drinking something a little less sweet.

How long will homemade sports drink last?

If you have leftover lemon lime homemade sports drink you will want to store it in your refrigerator. It will last in your refrigerator for up to two weeks. This recipe doesn't make a large batch, so you shouldn't have any trouble using it up in that time frame.

Easy Pea Salad

This recipe for easy pea salad is made with bacon and green peas. This cold and creamy old fashioned salad is perfect for Spring! My classic recipe is made with sour cream and vinegar dressing.

a bowl of easy pea salad with shredded cheddar cheese sprinkled on top next to a little wooden bowl of pepper and a little ceramic bowl of salt

Easy Pea Salad is a classic, creamy salad that's perfect for any occasion, from casual dinners to holiday gatherings. This simple pea salad combines green peas with bacon, cheese, and a tangy dressing for a satisfying, cold vegetable salad that everyone will love.

It's a versatile, easy vegetable salad that can be customized to your tastes, whether you prefer a classic southern pea salad or want to add extra veggies.

The creamy peas and savory bacon make this pea salad a hit as a refreshing, gluten-free side dish that complements any meal.

If you are looking for more easy salads you might also enjoy my Seven Layer Salad, my Thai Style Cabbage Salad, my Sugar Free Broccoli Salad or my Gluten Free Green Goddess Pasta Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a bowl of easy pea salad with shredded cheddar cheese sprinkled on top next to a little wooden bowl of pepper and a little ceramic bowl of salt
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Ingredients

Instructions

Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you don't have time for that you can thaw them in the microwave using the defrost setting.

Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.

Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.

Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.

Store the salad in and air tight container in the refrigerator until you are ready to serve it.

Supplies

Frequently Asked Questions

What kind of peas are used in this salad?

I use frozen green peas in this salad. I purchase a 32 ounce bag and let them thaw before putting together the salad. If you try to put the salad together while the peas are still frozen it is much harder to stir in the dressing and mix the ingredients together.

Save yourself the headache of a clumped salad and thaw your peas first!

Do I need to cook the frozen peas for this salad?

No. You thaw the peas and put them directly into the salad. There is no need to cook them for this salad.

How long does pea salad last in the refrigerator?

This easy pea salad can be made a day ahead and will last in your refrigerator for up to three days. We don't usually have salad left for that long though. It is delicious and gets eaten pretty quickly around here.

Does the bacon in this pea salad need to be gluten free and nitrite free?

Yes to both if you can find it! All of the ingredients in this easy pea salad are naturally gluten free, but you do want to make sure the bacon you purchase is certified gluten free since some bacon is processed in facilities that also handle gluten containing products.

I also personally prefer bacon that is nitrite and nitrate free. I have found that nitrites and nitrates cause an inflammatory reaction for me that is very similar to a gluten reaction, so it is something worth paying attention to when you are shopping. Look for bacon that is labeled both gluten free and uncured without added nitrites or nitrates for the best result in this recipe.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Easy Pea Salad

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  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 9 servings 1x
  • Diet: Gluten Free
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Description

This easy pea salad is a cold and creamy classic that is perfect for spring potlucks, Easter, cookouts, and holiday gatherings. Sweet green peas are tossed with crispy bacon, shredded cheddar cheese, white onion, and a simple tangy dressing made with mayonnaise, sour cream, and white vinegar for a gluten free side dish everyone will love. Best of all it can be made a day ahead making it the ultimate stress-free make ahead salad for any occasion!

Ingredients

Scale

Instructions

Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you don't have time for that you can thaw them in the microwave using the defrost setting.

Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.

Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.

Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.

Store the salad in and air tight container in the refrigerator until you are ready to serve it.

Notes

I like to make this salad the day before so it's cold and ready to serve in the refrigerator.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Mixed
  • Cuisine: American

Storage

Store leftover pea salad in an airtight container in the refrigerator for up to three days. Keep in mind that the longer the salad sits the more the dressing will absorb into the peas and other ingredients, so the salad may be a little thicker on day two or three. If you want to freshen it up you can stir in a small spoonful of sour cream or mayonnaise before serving. Do not freeze this salad as the creamy dressing does not hold up well to freezing and the peas will become mushy when thawed.

Top Tip

This recipe is a staple for spring in our house. It is perfect for a gathering and Easter. I like to make this salad the day before I need it so it's ready to go. I love having one less step to do the day of an event!

Gluten Free Apple Carrot Muffins

These Gluten Free Apple Carrot Muffins are an easy, cozy bake that's perfect for busy mornings and snack time. Inspired by classic morning glory muffins, this apple carrot muffins recipe combines apple and carrot for a soft, comforting texture that's naturally kid approved.

They're quick and easy to make, making them ideal as a grab and go breakfast or afternoon snack.

a cream plate with three gluten free apple carrot muffins with glaze drizzled over them

Lightly sweet and satisfying, these homemade apple carrot muffins feel wholesome without sacrificing flavor. They work beautifully as breakfast muffins, lunchbox treats, or a simple vegetable breakfast muffin option.

If you're looking for healthy gluten free apple carrot muffins that are easy to bake and loved by the whole family, this recipe fits the bill perfectly.

If you're looking for more muffin recipes try my Gluten Free Banana Bread Muffins, my Gluten Free Zucchini Muffins, my Gluten Free Blueberry Oat Muffins or my Gluten Free Banana Oat Muffins.

You can find all my breakfast recipes here: Gluten Free Breakfast Recipes

a metal cooling rack of gluten free apple carrot muffins with glaze drizzled over top of them
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Ingredients

Instructions

Preheat your oven to 350 degrees.

Line a 12 muffin pan with liners and set aside.

In the bowl of your stand mixer combined the brown sugar and egg until blended. Then slowly pour in the melted butter while blending. Next pour in the buttermilk and vanilla. Blend to combine.

Add the finely chopped apple, shredded carrots and shredded coconut. Blend until just combined.

Add the gluten free flour, cinnamon, baking powder, baking soda and salt. Blend until just combined. Do not over blend! You want your batter to be light and fluffy.

Divide the batter between the cups of 12 muffin pan.

Bake at 350 degrees for 20 minutes or until the muffins are golden brown.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Apple Carrot Muffins

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Description

These easy and healthy gluten free apple carrot muffins are moist and make a great breakfast. This recipe is the best for quick and simple muffins. They are very similar to morning glory muffins.

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees.

Line a 12 muffin pan with liners and set aside.

In the bowl of your stand mixer combined the brown sugar and egg until blended. Then slowly pour in the melted butter while blending. Next pour in the buttermilk and vanilla. Blend to combine.

Add the finely chopped apple, shredded carrots and shredded coconut. Blend until just combined.

Add the gluten free flour, cinnamon, baking powder, baking soda and salt. Blend until just combined. Do not over blend! You want your batter to be light and fluffy.

Divide the batter between the cups of 12 muffin pan.

Bake at 350 degrees for 20 minutes or until the muffins are golden brown.

Notes

If you want to drizzle frosting over the muffins mix 1 cup of powdered sugar with 1 tablespoon milk. Stir together until smooth and drizzle over each muffin.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

How do you get gluten free muffins to rise?

Your gluten free flour plays big role in whether or not your muffins rise. Since there isn't gluten it helps if there is xanthan gum to make up in texture for being gluten free.

You should also be using baking powder. A muffin recipe without baking powder is not going to rise very well. Some people may not mind, but I like a fluffy muffin with lots of the delicious top to drizzle frosting over.

How do I store gluten free muffins?

Since these homemade muffins don't have preservatives in them they won't last out on the counter very long. You can leave them in a sealed container for a couple of days on the counter, but then I highly suggest moving them to the fridge so they don't ruin.

How do you make gluten free muffins moist?

Your gluten free muffins being moist comes down to your wet ingredients. You need to have enough oils or eggs so they aren't dry. In this recipe I also added buttermilk so these muffins are super moist and fluffy.

If you are making gluten free muffins that aren't moist trying adding a bit more butter, buttermilk, or applesauce. There is a fine line though! If you add too much you will lose the fluffiness of the muffins.