No eggs? No problem! We rounded up more than 35 delicious gluten-free dessert recipes made without eggs. From cookies, & brownies, to pies, ice cream, and more, there’s a treat for every craving!

Between the WILD egg prices right now (), and egg allergies, and availability where you live, sometimes you just need a good gluten-free dessert recipe with NO eggs.

I get it! As a baker & recipe developer, I always want to make it easy to find what you need, so I combed through our archives and found over 35 DELICIOUS gluten-free desserts that can be made without eggs, so you can always have a sweet treat to enjoy.

From cookie recipes to brownies and bars, to pies, ice cream and more, we’ve got a gluten-free, egg-free dessert for every craving. Let’s jump in!

A Quick Note On The Recipes In This Round-Up

One quick note is that NONE of the gluten-free desserts below call for any fresh eggs added to the recipe. That means YOU will not need to buy or use any eggs to make them. Yay!

That said, there are 3 recipes below may include components or commercially available ingredients that DO contain eggs (like store-bought meringues or gluten-free vanilla wafers). Be mindful of this if you have an egg allergy, and always read the recipes and product packaging thoroughly to ensure you are safely navigating any allergy needs. The few recipes WITH eggs also can be made egg-free with homemade alternatives (like vegan meringues).

Several recipes below are naturally dairy-free or vegan, or have vegan/dairy-free alternatives listed in the post, but not all recipes below are dairy-free or vegan. As always, take the recipes that work for your needs and scroll on past the ones that don’t!

Happy baking!

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Easy Gluten-Free Egg Free Dessert Recipes To Try

Now, for the good stuff–the gluten-free egg free dessert recipes! Here we go…

Gluten-Free No-Bake Cookies

Easiest cookies ever. These gluten-free chocolate peanut butter no-bake cookies have all the nostalgic flavor you love, simply made gluten-free! 

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Gluten-Free Caramel Apple Crisp

This Gluten-Free Caramel Apple Crisp recipe is made with layers of sweet apples, crispy oat crumble, and gooey caramel, it’s a delicious spin on a classic, and I think you’ll LOVE it. 

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Gluten-Free Chocolate Pie

Our easy gluten-free chocolate pie recipe is made with an easy chocolate cookie crust, decadent chocolate pudding pie filling, and fluffy whipped cream. It’s always served to RAVE reviews!

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Gluten-Free Salted Caramel Pecan Bars

With their brown sugar shortbread crust and salted caramel pecan filling, these yummy gluten-free pecan pie bars are as delicious as they are gorgeous.

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(UnFried) Gluten-Free Fried Ice Cream

There’s no actual frying required for this yummy ice cream treat! Scoops of vanilla ice cream get rolled in a cinnamon-y, crispy crunchy coating & topped with goodies. The texture contrast and flavor are tough to beat!

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Gluten-Free Chocolate Peanut Butter Bars

These no-bake gluten-free peanut butter bars are topped with a layer of chocolate for a delicious finish that tastes like a peanut butter cup. YUM and YES PLEASE.

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Gluten-Free Oreo Truffles

These gluten-free truffles are a perfect no-bake treat to share with friends & neighbors and SO easy to dress up for holidays and special occasions. (Don’t miss our big list of toppings to try!)

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Gluten-Free Grasshopper Ice Cream Pie

This mint chocolate chip ice cream pie is one of my favorite treats and EASILY vegan when you use vegan ice cream, like we did!

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Gluten-Free Peanut Butter Rice Krispie Treats

Calling all peanut butter lovers! This easy no-bake recipe is the perfect treat when you want a simple, crowd-pleasing dessert. 

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Gluten-Free No-Bake Chocolate Cheesecake Pie

All the fun of cheesecake without any of the fuss! This no-bake gluten-free chocolate cheesecake is easy, creamy, and totally delicious!

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Gluten Free Chocolate Pudding

This easy homemade gluten-free chocolate pudding recipe is made from pantry staples and tastes DELICIOUS. You’ll love the classic flavor of this nostalgic treat–no eggs required!

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Gluten-Free Rolo Pretzels (Rolo Turtles)

These 3-Ingredient gluten-free Rolo pretzel bites are one of the easiest treats around! We love the combination of salty pretzels, gooey caramel, crunchy pecans, and plenty of chocolate. 

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Classic Hot Fudge Sundae

There’s nothing like a classic hot fudge sundae! This delicious ice cream treat is perfect any time, especially with our easy homemade hot fudge sauce!

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Gluten-Free Rice Pudding

This cozy rice pudding is naturally gluten-free and captures all the classic creamy texture you crave-all without eggs!

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Gluten-Free Chocolate Tart

This decadent chocolate dessert is a gorgeous way to end dinner parties or special celebrations! Made with simple ingredients, it’s surprisingly easy to make, but always looks impressive.

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Gluten-Free M&M Rice Krispie Treats

These gluten-free m&m rice krispie treats are a fun twist on the classic! Made with colorful mini m&ms & a secret ingredient, they’re as delicious as they are fun!

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Gluten-Free Banana Pudding

Sliced bananas, fluffy, creamy vanilla pudding, and golden brown gluten-free vanilla wafer cookies pack this gluten-free banana pudding recipe with all the classic flavor you love–simply made gluten-free! 

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Gluten-Free Peanut Butter Pie

Cool creamy peanut butter filling in a cocoa graham cracker crust? COUNT ME IN! This is the ultimate pie for peanut butter lovers! 

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Classic Banana Split

This classic banana split recipe is the perfect dessert for a celebration! Try our classic trio of toppings, or feel free to mix and match your favorite ice cream flavors and toppings to make your own twist on this fun dessert. 

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Gluten-Free Raspberry Crumble Bars

Two layers of buttery cookie crust and a fresh homemade raspberry filling make these gluten-free raspberry crumb bars AMAZING. This delicious recipe is perfect on its own, but try them with vanilla ice cream for a more decadent treat.

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Strawberry Eton Mess

Learn how to make classic British Eton Mess–an easy no-bake dessert made with fluffy vanilla whipped cream, crispy crushed meringue & juicy fresh berries. (You can even use vegan meringues!) 

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Buckeyes

A classic no-bake treat from Ohio! This candy combines a soft peanut butter center with a glossy chocolate coating. They look like buckeye nuts, but taste like a peanut butter cup! 

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Lucky Charms Treats (Gluten-Free!)

These funLucky Charms Treats are a magically delicious no-bake dessert to share with your family! Quick, easy & adorable, to boot!

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Pecan Pralines

Homemade southern pecan pralines are surprisingly easy to make, with just a few simple ingredients. If you love pecan pie, you’ll love this fudgy, chewy treat! 

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Gluten-Free Muddy Buddies (Puppy Chow)

Make the BEST gluten-free muddy buddies (aka puppy chow) with our simple tricks. This classic treat has never been better!

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Toffee Apple Dip

Paired with fresh, juicy apples, this easy toffee fruit dip is one of my favorite healthier desserts to serve at parties, potlucks, and picnics. It’s easy to make, can be mixed up in advance & is a hit with both kids & grown-ups!

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Gluten-Free Blueberry Crisp

This easy blueberry crumble recipe is bursting with fresh blueberry flavor! (You’ll love the crispy crumble topping.) 

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Chocolate Almond Clusters

These 3-ingredient chocolate almond clusters have a salty-sweet crunch we can’t get enough of! They’re the perfect easy treat.

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The BEST Caramel Popcorn (Gluten-Free!)

The ACTUAL BEST homemade caramel popcorn I’ve ever tried. It’s light, crispy, and DELICIOUS. (You won’t want to share!)

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Gluten-Free Orange Chocolate Chunk Shortbread Cookies

One awesome thing about shortbread cookies is that they don’t call for eggs! This buttery gluten-free shortbread cookie recipe is packed with fresh orange zest & plenty of chocolate in every bite.

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Fruity Pebbles Treats

Yes, Fruity Pebbles are gluten-free! This easy recipe is a fruity, flavorful spin on a classic rice krispies treat. You’ll love the colorful look and nostalgic flavor of this easy treat!

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Cookies & Cream Muddy Buddies (Gluten-Free!)

This cookies and cream chex mix is such a fun spin on the classic! Plus, it’s as fun to make as it is to eat!

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Gluten-Free Scotcheroos

Childhood is calling, and these gluten-free scotcheroos are the answer! These no-bake bars have all the nostalgic flavor you crave, simply made gluten-free! Pro tip: don’t skip the flaky sea salt. 

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Gluten-Free Strawberry Crisp

Strawberry season is the perfect time to make this easy gluten-free fruit crisp. Bursting with fresh berry flavor & finished with a simple oat crumble, it’s summer’s favorite dessert!

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Fudgy Gluten-Free Vegan Brownies

Yes you CAN make gluten-free brownies without eggs! These Gluten-Free Vegan Brownies are gloriously fudgy, chocolatey, and they have that signature glossy top that looks gorgeous!

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Gluten-Free Chocolate Fondue

This easy chocolate fondue is perfect for your next date night or dinner party! (Plus, we rounded up 25+ dippers to try!)

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Easy Chocolate Covered Oreos

Gluten-free Oreos are also vegan, which means there are no eggs involved! Dipping them in melted chocolate & adding fun toppings turns this easy store-bought sweet into a fun, creative dessert you can dress up for any occasion.

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Our Top Picks For Guests

If you’re overwhelmed by a big list, here are our quick picks. Consider these the yearbook superlatives of gluten-free egg-free desserts:

• BEST EGG-FREE GLUTEN-FREE COOKIE: Gluten-Free No-Bake Cookies. Easy, nostalgic, fun.
• BEST EGG-FREE GLUTEN-FREE BROWNIE: Gluten-Free Vegan Brownies. They’re so fudgy you won’t even be thinking about eggs.
• BEST EGG-FREE GLUTEN-FREE HOLIDAY DESSERT: Gluten-Free Peanut Butter Pie. It’s a (secretly super easy) showstopper!
• EASIEST FOR A DINNER PARTY: Hot Fudge Sundaes. (You can make the sauce in advance & use store-bought ice cream and toppings!)
• NO-ONE WILL KNOW IT’S EGG FREE: Caramel Popcorn. Easy to share, majorly munchable, always a crowd-favorite.

Did I Miss One You Love? Have A Recipe Request?

Shout it out in the comments below! We love getting new ideas to try!

The post 35+ Gluten-Free Desserts Without Eggs appeared first on Sweets & Thank You.

Other than, perhaps, a fudgy brownie, is there anything more luxurious than frosting? We’re working our way through all kinds of classic cake and frosting recipes this year, and our collection wouldn’t be complete without an easy homemade cream cheese frosting recipe!

Part of what makes this creamy frosting so special is:

1. Simple ingredients (nothing fussy required)
2. Quick prep (just a few minutes once you’ve softened the ingredients!) and
3. The signature cream cheese flavor that pairs so well with classic cakes. It’s the perfect balance of sweet & tangy!

Here on the blog, this delicious frosting most recently made an appearance on our Gluten-Free Carrot Cake, but it’s just as amazing on pumpkin bars, red velvet cake, cupcakes, and more. Ready to make a batch? Let’s dive into this easy cream cheese frosting recipe!

Simple Ingredients To Get Started

More Frostings & Fillings To Try

Easy Chocolate Buttercream Frosting

Fresh Strawberry Topping

Easy Caramel Sauce

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Easy Cream Cheese Frosting

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5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 10 minutes
• Yield: 3 cups frosting 1x
• Diet: Gluten Free

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Description

Our homemade cream cheese frosting recipe is perfect for piping & decorating your favorite cakes, cupcakes, and more! (Naturally gluten-free!)

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Ingredients

For A Single Batch:* 

• 1 (8-ounce) block cream cheese, softened
• 1/2 cup butter, softened (1 stick, 113 grams)
• 4 cups powdered sugar (480 grams), sifted*
• 1 teaspoon vanilla extract or vanilla bean paste
• Optional: pinch salt

Larger Batch (To Generously Decorate a 9-Inch or 8-Inch Layer Cake):* 

• 1 pound cream cheese, softened (2 blocks/452 grams)
• 3/4 cup butter, softened (1 1/2 sticks, 170 grams)
• 5 cups powdered sugar (600 grams)
• 1 1/2 teaspoons vanilla extract or vanilla bean paste
• Optional: generous pinch salt

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Instructions

1. Start With Softened Ingredients. Before you start the frosting, it’s important that the butter and cream cheese have both been softened so they’ll blend well. If they’re cold, you’ll end up with chunks in your frosting, which is NOT what we want. Softened, room temperature ingredients blend better!
2. Combine Butter & Cream Cheese in a large bowl or the bowl of a stand mixer (which I prefer). Beat butter and cream cheese 2-3 minutes with a paddle attachment or handheld mixer until fluffy, smooth, and well blended. Scrape down the sides of the bowl.
3. Add Powdered Sugar 1/2 Cup At A Time at low speed, until all of the powdered sugar has been added. Scrape down the sides of the bowl. Add vanilla and salt (if using), then mix on medium speed 1-2 minutes to make sure everything is well incorporated and smooth.
4. Check The Texture. At this point the frosting should be smooth and soft, but not runny or gooey. If the frosting is very loose (it doesn’t hold it’s shape when you put it on a spatula and rotate the spatula), consider chilling the frosting for 5-10 minutes to help it firm up. (Adding more powdered sugar can give the frosting more structure, but it will also add more sugar, which can get too sweet.)
5. Store. Leftover frosting can be stored in an airtight container in the fridge up to 1 week.

Notes

• A Single Batch of this frosting will make about 3 cups frosting–enough to decorate about 18 cupcakes or a 9×13 cake. It can just coat a 2-layer cake, with no extra for additional decoration.
• The Larger Batch (1.5x the small batch recipe) makes enough to generously decorate a 2 or 3-layer cake, and generously frost 24 cupcakes. (Closer to 5 cups frosting.)
• Sifting Powdered Sugar. For best results, sifting the powdered sugar first with a fine mesh sieve can help eliminate any extra lumps in the frosting. It’ll give your frosting the best texture possible.
• Keep It Cold! Cream cheese frosting softens very quickly, so baked goods with cream cheese frosting should be stored in the refrigerator and not kept out at room temperature longer than about 1 hour at a time. If you’re decorating a cake and the frosting starts to get too soft, pop the frosting back in the fridge for 15-20 minutes to firm up before continuing. (It’s also best for food safety!)

• Prep Time: 10 minutes
• Category: Dessert
• Method: Mixer
• Cuisine: American

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How Do You Soften Hard Brown Sugar? We’ve got 5 of the BEST ways to soften brown sugar for baking + tricks to KEEP it soft for next time.

Brown sugar adds lovely caramel flavor and color to baked goods of all kinds, from cookies and brownies, to bars, cakes, to yummy dips, caramel corn, and frosting. It’s one of my favorite kinds of sugar to bake with! (And as a recipe developer and food blogger, I go through plenty of sugar!)

But, have you ever gone to bake a recipe only to discover your brown sugar is a rock hard lump? Don’t worry and don’t throw it out! There are LOTS of ways to soften hard brown sugar so you can still use it to bake.

From how to soften brown sugar FAST for baking projects, to how to keep it soft for next time (and why it even goes hard in the first place!), we’re covering everything you need to know about softening brown sugar.

Let’s jump in!

Why Does Brown Sugar Get Hard?

So why does brown sugar harden in the first place? It has to do with brown sugar’s unique structure! Brown sugar is brown because it contains molasses. (Light brown sugar has less molasses than dark brown sugar.) Over time, especially when it’s exposed to air, the water in the molasses evaporates, and the sugar gets hard. This can cause the brown sugar to form a rock hard lump or several big clumps.

But don’t worry! The good news is that, even if you’ve got clumpy brown sugar, there are several simple methods you can use to soften it again. Here are 5 easy ways to tackle this common problem…

1. Microwave Method (when You’re In A Hurry!)

MATERIALS NEEDED: microwave, microwave-safe bowl, damp paper towel

How do you soften brown sugar fast? In the microwave! If you need soft brown sugar, like, NOW, and don’t have time to wait, this microwave trick for softening brown sugar is the trick for you. It’s the quickest way (and easiest way!) to soften brown sugar that I know!

1. Place the hard brown sugar in a large microwave-safe container or bowl.
2. Get a few paper towels wet and squeeze out the extra water so they’re damp but not dripping.
3. Cover the bowl of hard brown sugar with the damp paper towels and microwave 10-15 second intervals at a time, stirring or using a fork to break the sugar up in between intervals. Repeat until the sugar is easy to break apart with the fork. This can take up to a few minutes to work completely, but if you’re patient, it’ll feel like magic!

2. Soften It An Oven!

MATERIALS NEEDED: oven, oven-safe container

You can use the same principle, just with the oven if you don’t have a microwave or prefer not to use one.

1. Place the hard sugar in an oven-safe container (a pie pan, sheet pan, or baking dish works best!)
2. Gently heat at 250 degrees F. for 3-5 minutes or so, stirring every few minute with a fork to break up any large pieces.
3. Watch carefully so the sugar doesn’t melt!

3. Bread Method (My Favorite Method)

MATERIALS NEEDED: 1 slice of fresh bread (gluten-free, as needed!)

This easy solution is the method I use 90% of the time because it’s so effective! In my opinion, it’s the best way to soften brown sugar consistently. Using bread to soften brown sugar works because the sugar absorbs the natural moisture from the bread and transfers it into the sugar. (It’s a great way to use up the heels and ends of your bread, too!)

1. Place a piece of bread in a container or bag with hard brown sugar. (I set it on top of the brown sugar)
2. Leave the bread in overnight (at least 8 hours, up to a day), then remove the bread and discard it. (Depending on how hard the sugar is, it may be soft enough to use after a couple of hours)
3. Your sugar should be magically soft!

Keep In Mind: You need to use FRESH bread, not stale bread for this trick to work, since the sugar needs to draw the moisture out of the bread. If your bread is dry, there won’t be moisture for the sugar to absorb! Also, be sure to discard the bread after 24 hours so it doesn’t mold. Some people use apple slices to do the same thing, but I find them to be too moist/wet for the apple method to work quite as well.

Gluten-Free Note: If you’re gluten-free or baking for someone who is, ONLY use gluten-free bread for this trick. If you’ve used regular bread/wheat bread, this sugar is no longer safe to use for those with Celiac disease or gluten intolerance.

4. The Food Processor OR Grater Method

MATERIALS NEEDED: a food processor or box grater

A simple way to break up a brick of brown sugar is to use a tool! You can “soften” or break up hard brown sugar in your food processor or using a box grater to shred or break up the large pieces. A food processor is a bit safer since you don’t risk cutting your fingers as much, so I prefer using one when I use this method.

1. If using a box grater, place the grater on a plate or in a large bowl. Use the large sides of a box grater to shave or break up the hardened sugar.
2. Or, put the hard brown sugar in a food processor and pulse the sugar in short, quick bursts to break up any large clumps.

5. Terra Cotta Sugar Saver

MATERIALS NEEDED: 1 terra cotta sugar saver (sometimes sold as a disc, medallion, or terra cotta bear)

This method is the only one that we use that requires you to get anything even remotely fancy. It’s the least effective, in my experience, but some families SWEAR by using a piece of terra cotta and have for decades! We’re still using the same moisture-transfer principle as we do with the bread trick, only with this reusable option.

1. Start with a terra cotta medallion/disc. Soak the terra cotta disc in warm water for 20-30 minutes.
2. Remove it from the water and blot off any excess water with a paper towel or clean kitchen towel so you don’t accidentally melt the brown sugar with water.
3. Place the terra cotta circle in an airtight container or bag with the brown sugar and leave it for about a day. Use a fork to help you break up any remaining clumps and store the brown sugar with the terra cotta piece to help keep it moist.
4. This usually keeps brown sugar soft for 3-6 months, but you can repeat this soaking & storing method as needed to keep your brown sugar soft.

Why It Works: terra cotta is very porous, so it can soak up water and slowly distribute it to the sugar over time.

FAQ + Tips And Tricks For Softening Brown Sugar

Why Is My Brown Sugar Hard?

Brown sugar gets hard when exposed to air over time. The liquid from the molasses in the brown sugar evaporates, leaving the sugar hard. You can fix this with one of our softening tricks!

Can I Still Use Brown Sugar That Has Hardened?

Yes! hard brown sugar isn’t a sign of spoilage, it’s just a sign that the liquid from the molasses in the brown sugar has evaporated. You can still use it! Just soften before using for best results.

How To Keep Brown Sugar Soft

So how do you keep brown sugar from getting hard in the first place? The best way prevent brown sugar hardening is to eliminate air exposure as much as possible. (Remember that brown sugar goes hard when the water from the molasses evaporates.) Here are some storage tips to keep your brown sugar soft:

• Use An Airtight Container Or Bag. Try to eliminate as much air as possible by using an airtight container or a zip-top bag with any excess air pressed out. I recommend a container that fits the sugar as snugly as possible, so there isn’t a lot of extra air trapped in the container with it.
• Try A Terra Cotta Disc. Once your sugar is soft, you can use a terra cotta disc to keep the sugar soft. (Soak it for 20 minutes, blot excess water, then add it to the sugar for 3-6 months)
• Avoid Light And Heat. Don’t store your brown sugar near the stove to avoid heating the sugar. Ideally, you’ll store brown sugar in a dark, cool area (like a pantry, in a cupboard, or in opaque containers).
• Use It! Lastly, try to use open containers of brown sugar in a timely way. Keep an eye on expiration dates, and use your oldest brown sugar first.

More Brown Sugar Tips To Try

Is Brown Sugar Gluten-Free?

The Best Brown Sugar Substitute

12 Kinds of Sugar & How To Use Them In Baking

Brown Sugar Cream Cheese Fruit Dip

Did You Try one Of These tricks?

Tell me all about it! Leave a star rating below and let me know which one you tried. I can’t wait to hear how it goes!

Tap to Leave a Review

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How To Soften Brown Sugar

Learn 5 of the BEST ways to soften brown sugar for baking. (The bread method is my favorite!)

Course Tutorial

Cuisine American

Diet Gluten Free

Keyword best way to soften brown sugar, how to get brown sugar soft, how to soften brown sugar

Total Time 10 minutes minutes

Servings 1 batch

Author Emily Dixon, Sweets & Thank You

Ingredients

• Hard brown sugar
• A slice of bread paper towels, or a terra cotta disc, as needed by your method.

Instructions

Microwave Method (Fastest)

• Place the hard brown sugar in a large microwave-safe bowl.
• Get a few paper towels wet and squeeze out the extra water so they’re damp but not dripping.
• Cover the hard brown sugar with the damp paper towels and microwave 10-15 second increments at a time, stirring or using a fork to break the sugar up in between intervals. Repeat until the sugar is easy to break apart with the fork. This can take up to a few minutes to work completely, but if you’re patient, it’ll feel like magic!

Oven Method

• Place the hard brown sugar in an oven-safe container (a pie pan, sheet pan, or baking dish works best!)
• Gently heat at 250 degrees F. for 3-5 minutes or so, stirring every few minute with a fork to break up any large pieces.
• Watch carefully so the sugar doesn’t melt!

Bread Method

• Place a piece of bread in a container or bag with hard brown sugar.
• Leave the bread in overnight (at least 8 hours, up to a day), then remove the bread and discard it. Your sugar should be magically soft! (Depending on how hard the sugar is, it may be soft enough to use after a couple of hours) 
• Keep In Mind: You need to use FRESH bread, not stale bread for this trick to work, since the sugar needs to draw the moisture out of the bread. If your bread is dry, there won’t be moisture for the sugar to absorb! Also, be sure to discard the bread after 24 hours so it doesn’t mold.

Food Processor Or Grater Method

• If using a box grater, place the grater on a plate or in a large bowl. Use the large sides of a box grater to shave or break up the hardened brown sugar. (Be VERY careful if using this method!)
• Or, put the hard brown sugar in a food processor or blender and pulse the sugar in short, quick bursts to break up any large clumps. (This is safer than the box grater!)

Terra Cotta Method

• Start with a terra cotta medallion/disc. Soak the terra cotta disc in warm water for 20-30 minutes. Remove it from the water and blot off any excess water with a paper towel or clean kitchen towel so you don’t accidentally melt the brown sugar with water.
• Place the terra cotta circle in an airtight container or bag with the brown sugar and leave it for about a day. Use a fork to help you break up any remaining clumps and store the brown sugar with the terra cotta piece to help keep it moist. This usually keeps brown sugar soft for 3-6 months, but you can repeat this soaking & storing method as needed to keep your brown sugar soft.

To Keep Brown Sugar Soft

• Use An Airtight Container Or Bag. Try to eliminate as much air as possible by using an airtight container or a zip-top bag with any excess air pressed out. I recommend a container that fits the sugar as snugly as possible, so there isn’t a lot of extra air trapped in the container with it.
• Try A Terra Cotta Disc. Once your sugar is soft, you can use a terra cotta disc to keep the sugar soft. (Soak it for 20 minutes, blot excess water, then add it to the sugar for 3-6 months)
• Avoid Light And Heat. Don’t store your brown sugar near the stove to avoid heating the sugar. Ideally, you’ll store brown sugar in a dark, cool area (like a pantry, in a cupboard, or in opaque containers).
• Use It! Lastly, try to use open containers of brown sugar in a timely way. Keep an eye on expiration dates, and use your oldest brown sugar first. 

Video

Notes

• Gluten-Free Note: If you’re gluten-free or baking for someone who is, ONLY use gluten-free bread for this trick. If you’ve used regular bread/wheat bread, this sugar is no longer safe to use for those with Celiac disease or gluten intolerance.

TIPS & TRICKS

More Baking tips to help you

• 8 Cookie Tools We Use All The Time
• 3 Ways To Separate Egg Yolks & Egg Whites
• How To Get Eggs To Room Temperature FAST
• How To Measure Flour Correctly (Scoop & Level Method)
• How To Check If Your Baking Soda & Baking Powder Are Fresh
• How To Freeze Cookie Dough (& Bake From Frozen)
• How To Brown Butter

The post How To Soften Brown Sugar (5 Ways!) appeared first on Sweets & Thank You.

Easy tricks for softening cream cheese quickly! It’s perfect for making frosting, whipping up cheesecake, and more.

Back today with another baking tip, and this one’s all about softening cream cheese!

Softened cream cheese is a key ingredient for some of my favorite recipes–homemade cheesecake, cream cheese frosting, fruit dip, truffles, and so much more. It’s such a versatile ingredient!

The creamy texture and tangy flavor is a classic for savory dishes and sweet dishes alike! And, just like with using softened butter or room temperature eggs, the temperature of cream cheese has a big impact on the quality of your bake!

So what’s the best way to soften cream cheese? We’ll walk you through everything you need to know, plus 3 different methods to try next time you’re cooking or baking with cream cheese! (Spoiler: #3 is my favorite way!)

Let’s jump in!

Do I Really Have To Soften Cream Cheese?

YES, if your recipe calls for it. If a recipe calls for softened cream cheese or room temperature cream cheese, it’s important for the structure and quality of your recipe. In this case, you’re looking for a softer, more pliable texture. It can give you smoother cheesecake batter, lump-free frosting, or perfectly blended truffles. It makes a big difference when you’re trying to get the perfect consistency!

Ideally, room temperature cream cheese should be between 68-70 degrees F. Properly soft cream cheese should be soft enough to easily press, scoop, or blend.

So why does temperature matter? Well, using cold cream cheese can cause lumpy batter or uneven texture when blending, while using melted cream cheese can ruin the texture of frosting or cookies. So how do we get it just right? Let’s take a look at 3 great methods for softening cream cheese and 1 method you should avoid.

Option 1: Countertop Method

The most common way to soften cream cheese is to simply let it sit at room temperature. This method usually takes 60-90 minutes, so it’s the most time-consuming of the 3 we’ll discuss today. Here’s what to do:

1. Remove Packaging. If your cream cheese is foil-wrapped and packed in a cardboard box, remove and recycle the box, leaving the packaged wrapped in foil. Unwrap the package of cream cheese and let the whole block of cream cheese soften on the open wrapper, or transfer to a plate to come to room temperature.
2. Let It Rest for 60-90 minutes, or until it’s easily pliable and doesn’t feel cold to the touch. (A spoon or your finger should easily make an indent)

Pros & Cons. This is the easiest way to soften cream cheese since you just need to unwrap it and leave it alone. It is, however, the most time consuming, so you’ll need to plan ahead if you use this method.

Option 2: Cube Method

To speed up the countertop method, you can cut the cream cheese into smaller pieces before softening. Each small cube will soften faster than the large cream cheese block, so it can cut down on softening time! Expect this to take 20-30 minutes at room temperature.

1. Remove Packaging. Start by unwrapping the cream cheese, recycling the box and unwrapping the foil.
2. Cut Into Small Cubes. To speed up the softening process, use a sharp knife to cut the cream cheese into small 1/2-inch cubes. You can leave them on the open wrapper or transfer them to a plate to come to room temperature on the kitchen counter.
3. Let It Rest for 20-30 minutes, or until it’s easily pliable and doesn’t feel cold to the touch. (A spoon or your finger should easily make an indent)

Why It Works: cutting the cream cheese into small pieces increases the surface area exposed to the ambient temperature in the room. The air can move around the cubes more freely, which helps it soften faster.

Option 3: Water Bath Method (Fastest Method!)

This is the fastest way to soften cream cheese that we’ve tried, and it’s our preferred method. Just like when you bring eggs to room temperature quickly, you can use the warm water bath method (a bowl of warm water) to soften cream cheese fast. Here’s how to do it:

1. Remove Cardboard Packaging. If your cream cheese is foil-wrapped and packed in a cardboard box, remove and recycle the box, leaving the packaged wrapped in foil.
2. Add Wrapped Cream Cheese To a bowl deep enough to submerge the blocks in water. (If your cream cheese is sold in bulk or is already unwrapped, you can place it into a ziploc bag and press out any excess air before adding it to the bowl.)
3. Cover With Warm Water. Then, fill the bowl with lukewarm (not hot!) water. Be sure the water isn’t hot, or it can start to melt the cream cheese. It should just feel just warmer than your fingertips.
4. Let It Sit 15-20 Minutes. Rotate the packages every few minutes if you can so they soften evenly.

Nervous about leaking? You can place the foil-wrapped cream cheese in a large ziploc bag and press out all the excess air before sealing for an extra protective barrier!

Can I Use A Microwave?

I love my microwave for many things, but I do NOT recommend using a microwave to soften cream cheese. The microwave method is decidedly the riskiest method, since microwaves notoriously do not distribute heat evenly and can easily melt or scorch cream cheese. Melted cream cheese can separate because of its high fat content, which can ruin the texture of recipes like frosting and cheesecake. It’s the least reliable method, and I don’t recommend it.

If you plan to use your microwave, I recommend using a lower power setting (start with 50% power, if you can!) and microwaving unwrapped cream cheese on a microwave-safe plate or microwave-safe dish for very short increments of time (just 10-second intervals at a time). You’ll need to pay careful attention to it, since it’s likely to melt or separate using this method.

FAQ + Tips And Tricks For Softening Cream Cheese

What’s The Best Kind of Cream Cheese? For most baking and cooking projects, you’ll get the best results from a full-fat block of cream cheese (brick-style cream cheese/block cream cheese), rather than whipped cream cheese or cream cheese spreads. That said, always follow the recommendation in your recipe, since the recipe creator has taken that into account.

How Long Does It Take Cream Cheese To Soften? If you’re simply setting cream cheese out on the counter, it can take 60-90 minutes to properly soften, depending on the temperature in your house. With our water method, the cream cheese will be softened in just 15-20 minutes.

How Long Can Cream Cheese Sit Out? To follow general food safety guidelines, cream cheese shouldn’t be out at room temperature longer than 2 hours to avoid bacterial growth.

Yummy Ways To Use Cream Cheese

Brown Sugar Cream Cheese Fruit Dip

Gluten-Free Oreo Cheesecake

Gluten-Free Sugar Cookie Bars

Gluten-Free Fruit Pizza Cookies

Did You Make This Recipe?

Tell me all about it! Leave a star rating below and let me know which one you tried! I can’t wait to hear how it goes!

Tap to Leave a Review

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How To Soften Cream Cheese Quickly

These 3 methods are perfect for softening cream cheese for a cheesecake recipe, frosting, dip, appetizer, and more!

Course Tip

Cuisine American

Diet Gluten Free

Keyword how to soften cream cheese

Prep Time 20 minutes minutes

Servings 1 batch

Author Emily Dixon, Sweets & Thank You

Ingredients

• Cream Cheese
• For Water Method: A large bowl or container + a bag, if needed
• For Cubing Method: A sharp knife

Instructions

For Countertop Method (60-90 Minutes)

• Remove Packaging. If your cream cheese is foil-wrapped and packed in a cardboard box, remove and recycle the box, leaving the packaged wrapped in foil. Unwrap the cream cheese and let the block of cream cheese soften on the open wrapper, or transfer to a plate to come to room temperature.
• Let It Rest for 60-90 minutes, or until it’s easily pliable and doesn’t feel cold to the touch. (A spoon or your finger should easily make an indent)

For Cube Method (20-3o Minutes)

• Remove Packaging. Start by unwrapping the cream cheese, recycling the box and unwrapping the foil.
• Cut Into Small Cubes. To speed up the softening process, use a sharp knife to cut the cream cheese into small 1/2-inch cubes. You can leave them on the open wrapper or transfer them to a plate to come to room temperature.
• Let It Rest for 20-30 minutes, or until it’s easily pliable and doesn’t feel cold to the touch. (A spoon or your finger should easily make an indent)

For Water Method (15-20 Minutes)

• Remove Cardboard Packaging. If your cream cheese is foil-wrapped and packed in a cardboard box, remove and recycle the box, leaving the packaged wrapped in foil.
• Add Wrapped Cream Cheese To A Bowl deep enough to submerge the blocks in water. If your cream cheese is sold in bulk or is already unwrapped, you can place it into a ziploc bag and press out any excess air before adding it to the bowl.
• Cover With Warm Water. Then, fill the bowl with warm (not hot!) water. Be sure the water isn’t hot, or it can start to melt the cream cheese. It should just feel like warm bath water.
• Let It Sit 15-20 Minutes. Rotate the packages every few minutes if you can so they soften evenly.

Video

Notes

• For food safety, cream cheese shouldn’t be out at room temperature longer than 2 hours.

The post How To Soften Cream Cheese Quickly appeared first on Sweets & Thank You.

Wondering if corn syrup is gluten-free? Get the scoop on which varieties are safe to eat, what to watch out for, and more!

I know it gets a lot of flack in the news for not being the healthiest ingredient (and I’m not here to argue that it is!), but corn syrup definitely has its place in the baking world.

Whether you’re mixing up a batch of Sticky Chex Mix, adding a glossy shine to a Luscious Chocolate Frosting, lending a crispy crunch to Caramel Popcorn, or swirling up a batch of Salted Caramel Sauce, corn syrup can be a helpful tool in your baking toolbox!

It’s also a widely used sweetener in lots of processed foods, so whether you’re trying to decode a food label or simply want to bake something at home, you’ll need to know: is corn syrup gluten-free?

Let’s talk about it! From whether brands like Karo syrup are gluten-free, to what exactly IS in corn syrup, to some delicious recipes that call for it, we’ve got everything you need to know about this ingredient…

Short Answer: Is Corn Syrup gluten-Free?

• Yes! Corn syrup is usually labeled gluten-free and contains no gluten ingredients. However, it’s important to check the nutrition label to check for potential allergens in processing.

Is Karo Syrup Gluten-Free?

Yes! All Karo syrup products are gluten-free. Karo syrup’s website states: “All Karo^® Syrups are gluten free and are produced in a facility free of gluten.

Looking For More Gluten-Free Tips? We want to help! Check out our articles about M&Ms, marshmallows, Oreos, graham crackers, corn flakes, sprinkles, and more! 

What To Watch Out For

The biggest thing to watch out for with corn syrup is a potential allergen statement in the ingredient list. While corn syrup may not contain any gluten-containing grains or ingredients, some food manufacturers do not use dedicated processing equipment or facilities, so there is some risk of cross contamination during manufacturing processes.

Many brands in the food industry disclose any of the most common food allergens on their food labels.

One example is Target’s Market Pantry Corn Syrup. While the ingredients list is gluten-free (corn syrup, salt, vanilla extract), the package states “Processed In A Facility That Also Handles Egg, Milk, Soy, Wheat and Fish Ingredients”

Those with Celiac disease, severe allergies, or a high level of gluten intolerance would do best to use only brands that are labeled gluten-free or certified gluten-free. (Such as Karo syrup)

Corn Syrup Vs Karo Syrup

Occasionally, there’s some confusion here, but Karo syrup IS corn syrup! Karo is simply a brand name for corn syrup (kind of like how Kleenex is a name brand of tissue). If a recipe calls for Karo syrup, you can use any brand corn syrup. If a recipe calls for corn syrup, Karo brand syrup will work great!

Corn Syrup Ingredients List

Corn syrup is different than high fructose corn syrup. While both are considered gluten-free, today, we’re talking about corn syrup brands, like Karo syrup, that you’ll find in the grocery store baking aisle. So, let’s take a look at the list of ingredients for light corn syrup:

• Corn Syrup
• Salt
• Vanilla Extract (Vanilla Beans, Water, Ethyl Alcohol.)

If you’re using dark corn syrup, you’ll be looking at ingredients like Corn Syrup, Molasses, Salt, and Sodium Benzoate (a preservative).

All of these ingredients are considered gluten-free. Many brands (such as Karo Syrup) are labeled gluten-free as well, which makes shopping for gluten-free corn syrup easy!

Which Kinds Of Corn Syrup Are Gluten-Free?

The following brands of corn syrup are made without gluten-containing ingredients and do not contain an allergen warning on their label at the time of this writing:

• Karo Syrup – Karo Light Corn Syrup & Karo Dark Corn Syrup (Labeled Gluten-Free)
• Wholesome Sweet – Organic Light Corn Syrup (Labeled Gluten-Free)
• Kroger – Light Corn Syrup
• Great Value (Walmart) – Light Corn Syrup
• Griffin’s – Light Corn Syrup
• Blackburn’s – Light Corn Syrup
• Golden Barrel – Light Corn Syrup
• Food Club – Light Corn Syrup

FAQ + Tips And Tricks For Using Corn Syrup

What Is Corn Syrup?

Corn syrup is a gently sweet syrup made from corn starch (the starch in corn, not powdered cornstarch!).

While it’s not a natural sweetener, corn syrup’s chemical structure and long shelf life lend itself very well to baking. It helps prevent sugar crystallization in caramel sauce and candy, prevents the formation of ice crystals in ice cream, adds a shiny, glossy effect to buttercream, caramel popcorn and ganache, adds moisture and chewiness to a cookie recipe, and helps provide structure in recipes like Chex Mix, delicious pecan pies, or Scotcheroos.

Is Corn Syrup The Same As High Fructose Corn Syrup?

Not quite! High fructose corn syrup takes regular corn syrup and processes it further, treating it with enzymes to help break it down into fructose and glucose, with a higher ratio of fructose to glucose (hence the high fructose name). High-fructose corn syrup is a common ingredient in soft drinks, candies, pancake syrup/imitation maple syrup, salad dressings, sauces, and more.

What’s The Difference Between Light Corn Syrup & Dark Corn Syrup?

The two main types of corn syrup are light corn syrup and dark corn syrup. Light corn syrup usually has a clear appearance and slight vanilla flavor, while dark corn syrup has a deep brown color and molasses flavor. In most recipes, it’s best NOT to substitute one for the other, since the different types of corn syrup won’t have the same flavor or color in a recipe. (Dark corn syrup will add a bold molasses flavor that you may not want in your recipe.)

Is There A Good Substitute For Corn Syrup?

The best corn syrup substitute will very much depend on the recipe you’re using it in. If it’s for glossiness in a frosting recipe, for instance, you can swap in glucose syrup or honey for a similar effect. If it’s in something like sticky Chex mix for structure, it’s best NOT to substitute.

The Bottom Line:

Corn syrup is usually gluten-free and made without gluten ingredients or wheat products. If you follow a gluten-free diet, double-check ingredient labels to check for cross contamination (i.e. “may contain wheat” or “made in a facility that also processes wheat”). For best results, stick with certified gluten-free and labeled gluten-free brands like Karo corn syrup to avoid adverse reactions or an immune response.

Yummy REcipes To Try

• Easy Caramel Sauce Recipe (For Beginners!)
• Luscious Chocolate Buttercream Frosting
• The BEST Caramel Popcorn (Gluten-Free!)
• Zebra Popcorn

The post Is Corn Syrup Gluten-Free? appeared first on Sweets & Thank You.

Wondering if Rolos are gluten-free? Get the scoop on which varieties are safe to eat, what to watch out for, and more!

With the holidays approaching, it feels like candy season is just around the corner!

We’ve already covered M&Ms, Snickers, Butterfinger, and more, but today, let’s talk about Rolo! This classic chocolate caramel candy is a long-time favorite in Halloween candy bowls and Christmas stockings, but also often makes an appearance at the holidays in all kinds of delicious treats (like cookies and pretzel delights!)

If you follow a gluten-free diet for health reasons (like Celiac disease, wheat allergy, or gluten intolerance), it’s always important to be safe when choosing candy. Whether you’re stocking up on gluten-free candy for Halloween, baking a sweet treat, or indulging your sweet tooth for movie night, we’ve got you covered today!

From which Rolos are gluten-free, to the ingredients list, and what to watch out for, we’ve got everything you need to know about buying gluten-free rolo caramels…

Short Answer: Is Rolo Gluten-Free?

• Yes! Rolo is labeled gluten-free and contain no gluten ingredients.

The Hershey Company (Rolos’ parent company), lists Rolo in its filtered list of gluten-free candies and discloses any potential allergens on their packaging. Their website states “Yes, ROLO® candies are gluten free and do not contain wheat, barley, oats, rye or any added gluten.”

Hershey’s company’s full gluten-free allergen criteria are:

“Gluten-free foods must contain less than 20 parts per million (ppm) gluten. Foods may be labeled “gluten-free” if they are inherently gluten free; or do not contain an ingredient that is: 1) a gluten-containing grain (e.g., spelt wheat); 2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or 3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food. Also, any unavoidable presence of gluten in the food must be less than 20 ppm.”

Looking For More Gluten-Free Tips? We want to help! Check out our articles about M&Ms, Snickers, Butterfinger, marshmallows, Oreos, graham crackers, corn flakes, sprinkles, and more! 

Hershey’s Rolos Ingredients List:

So, now that we know there is no gluten in the main ingredients, what exactly IS in Rolo candy? Let’s take a look at the gluten-free ingredients list for the U.S. version of this candy:

• Sugar
• Corn Syrup
• High Fructose Corn Syrup
• Skim Milk
• Vegetable Oil (Palm Oil, Shea Oil, Sunflower Oil, Palm Kernel Oil, Safflower Oil)
• Hydrogenated Vegetable Oil (Palm Kernel Oil, Soybean Oil)
• Chocolate
• Contains Less than 2% of Lactose, Salt, Lecithin, PGPR (an emulsifier), Vanillin, Baking Soda

Additionally, the allergy statement on the nutrition label of the package says that it may contain: Soy and Milk (which makes sense, given the ingredient list!).

Other versions (such as Rolo minis, those in the United Kingdom, and those outside the United States) will vary.

Which Kinds Of Rolo Are Gluten-Free?

Hershey includes the following Rolo candies in their gluten-free list:

• Milk Chocolate Rolo (Original Rolo)
• Rolo Unwrapped
• Dark Chocolate Salted Caramel Rolo
• Seasonal Varieties of Rolo–Halloween, Christmas, Stocking Stuffer, Valentine’s, and Easter

What To Watch Out For

As we stated above, Rolo does not contain any gluten ingredients and Hershey’s website includes them in their list of gluten-free candy. One reminder is to check packaging for seasonal Rolo caramels to be sure they don’t contain any potential allergens. Some companies use different manufacturing facility for seasonal products, so it’s always a good idea to read the product labels to be sure before purchasing or eating to avoid the risk of cross-contamination.

FAQ + Tips And Tricks For Gluten-Free Rolos

Are Rolos Celiac Safe? Rolo is considered safe for celiac disease and gluten intolerance, as they do not contain any gluten-containing ingredients, they are labeled gluten-free. They are regularly included on lists of gluten-free candy by Celiac.org and other similar organizations.

Are Christmas Rolos Gluten-Free? Yes. At the time of this writing, they are included in Hershey’s list of gluten-free candy and are labeled gluten-free on the packaging.

Are Seasonal Rolos Gluten Free? At the time of this writing, all seasonal varieties of Rolo available were labeled gluten-free on the packaging. As always, double-check your package before eating, as some companies use different manufacturers for seasonal products.

Are Rolo Pretzel Bites Gluten-Free? ONLY if you make them with gluten-free pretzels!

Are Rolo Colliders Gluten-Free? This pudding dessert is NOT considered gluten-free.

The Bottom Line:

In the United States, people with Celiac disease or gluten intolerance can feel safe eating Rolos. They are labeled gluten-free, contain no gluten ingredients and disclose any potential allergens on their packaging, which makes it easy to tell which varieties may contain wheat or gluten. Always double check your seasonal and limited edition variety packages to make sure they are gluten-free.

Feel free to stock your favorite candy dish with these delicious chocolate caramel candies!

Gluten-Free Candy Treats To Try:

• Gluten-Free Peanut Butter Blossoms (BEST recipe!)
• Easy Gluten-Free M&M Brownies
• Gluten-Free Brown Butter Toffee Chocolate Chip Cookies
• Gluten-Free Reese’s Cookies
• Soft & Chewy Gluten-Free M&M Cookies
• Gluten-Free Peanut Butter Cup Brownies

The post Are Rolos Gluten-Free? appeared first on Sweets & Thank You.

This easy gluten-free chocolate frosting recipe is the BEST when you want something simple and reliable. Our classic chocolate buttercream works beautifully for piping decorations, or simply frosting your favorite cake!

A classic chocolate buttercream is one of my all-time favorite frosting recipes!

This delicious frosting is my go-to recipe for all kinds of things, from Chocolate Zucchini Cake, to birthday cakes, to layer cakes, sheet cake, cupcakes, and all kinds of tasty treats!

Whether you want to add a homemade touch to a box mix cake (such a great hack!), or you’re finishing a cake or cupcakes made from scratch, this easy chocolate buttercream recipe is the perfect way to go.

I feel like this is the best chocolate frosting recipe for beginners & more advanced bakers. It’s simple to make, delicious to enjoy, and works beautifully whether you’re frosting a simple cake for the first time or piping swirls & decorations with a pastry bag for a fancy birthday cake or special occasion.

Even better? It starts with simple ingredients! Here’s what you need to make chocolate frosting with cocoa powder…

Gather Your Ingredients

​If you’re new to making buttercream, this is an American buttercream recipe (rather than a Swiss buttercream, ermine frosting, etc.). Thankfully it’s super easy & the ingredients are straightforward. No messing with melted chocolate, tempering egg yolks/egg whites, or any fancy techniques!

• Room Temperature Butter. The first thing you’ll need is room temperature butter. The butter should be softened, but not greasy or melty (a sign it’s too warm). It should make a slight indent when gently pressed with your finger. If it’s too hard to indent, it’s too cold. If it’s shiny or your finger easily sinks into the butter, it’s too soft.
• Unsweetened Cocoa Powder. I’m using plain unsweetened natural cocoa powder (like Hershey’s), but if you prefer a darker color or flavor, you can use Dutch-process cocoa powder (sometimes labeled dark cocoa powder). Don’t use pre-sweetened chocolate powder or hot cocoa mix. They won’t work here!
• Powdered Sugar (aka Confectioners’ sugar/icing sugar) – For sweetness and texture.
• Vanilla Extract. A kiss of vanilla adds the perfect flavor note to pair with the chocolate.
• Kosher Salt. A little salt balances the flavors and elevates the notes of chocolate and vanilla. Don’t skip the pinch of salt!
• Heavy Cream. The higher fat content and lower water content in heavy cream/heavy whipping cream gives this homemade chocolate buttercream a delicious, plush texture. If you only have milk on hand, aim for the highest fat percentage available, as low-fat milk or skim milk will give you a thinner, less luxurious buttercream.
• Optional: Corn Syrup. This is the secret ingredient if you want glossy, shiny chocolate buttercream. (Think the chocolate cake from Matilda!) Just a little bit keeps this frosting looking gorgeous instead of drying matte.

How To Make Homemade Chocolate Frosting, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Start With The Butter. Add softened butter to the bowl of a stand mixer (or a large bowl). Using the paddle attachment (or a handheld electric mixer), beat the butter on medium-high speed for 2-3 minutes, or until very smooth and light in texture. It should look significantly lighter in color & have increased in volume.
2. Add Most Of Your Ingredients. Scrape down the sides of the bowl and add cocoa powder, powdered sugar, vanilla, salt, and 3 Tablespoons of heavy cream to the mixer.
3. Mix on LOW first. On LOW speed, pulse the mixer a few times so the powdered sugar and cocoa doesn’t poof out the sides of the bowl. (You can also add the dry ingredients in small amounts if you prefer to avoid messes)
4. Increase The Speed. Once it’s just mixed together, add 1-2 tablespoons more of cream, along with the corn syrup. Increase the speed of the mixer to medium and mix for another 1-2 minutes, or until the buttercream is light and smooth. Ideally, you want it smooth and light without a lot of extra air bubbles.
5. Finish The Frosting. Use a flexible spatula to scrape down the sides of the bowl and press out any extra air bubbles, for best results At this point, the frosting should have a smooth, creamy texture and be easy to spread or pipe. It should hold its shape on a spatula if you rotate it around (which means it will hold its shape when piped.)
6. Spread with an offset spatula or pipe frosting with a piping bag and piping tip on your favorite cakes, as desired. Chill cake afterward to keep fresh.

Get The Texture Just Right!

Now that you know the basic method for this easy chocolate frosting recipe, let’s talk about problem solving. Even with carefully measured ingredients, there will still be a LOT of variability kitchen to kitchen, and baker to baker. The temperature of the kitchen or ingredients, humidity, high altitude, the strength of your mixer, and more can all have an impact on how loose or stiff your frosting is. So let’s talk about what you’re looking for & how to fix it if it’s not quite right.

Ideal Texture For Chocolate Buttercream

Ideally, for the right consistency, your frosting should be soft enough to swirl, spread, or pipe, but should also hold its shape when moved around on a spatula (this indicates it can hold its shape when piped). So, what if your frosting isn’t quite there? Let’s troubleshoot:

Help! My Frosting Is Too Soft

If your chocolate buttercream is too soft and doesn’t hold its shape, you can firm it up a few different ways.

• If your ingredients or environment are simply too warm, you can pop the frosting in the fridge for a few minutes to firm up then try again.
• You can add powdered sugar or cocoa powder 1 tablespoon at a time until you reach the right texture.

Help! My Frosting Is Too Hard

Alternatively, if your chocolate frosting is too stiff to spread or pipe easily, here’s how to troubleshoot:

• Add liquid 1 teaspoon at a time until the frosting is loose enough to spread or pipe.

Why Does My Frosting Have Too Many Bubbles?

Making buttercream is a balancing act between incorporating enough air into the frosting to give it a light, fluffy texture and not getting so much air that you end up with a ton of bubbles. If your buttercream is full of bubbles, you can solve this in a few ways:

• Use A Spatula. My go-to is to use a flexible spatula to fold and press out the bubbles. Stir through the frosting and use the wide part of the spatula to press downward or toward the sides of the bowl to press out the extra air bubbles.
• Gently Melt A Tiny Bit Of The Frosting. Or, you can pull out a TINY bit of the frosting (like 1-2 tablespoons TOPS) and gently microwave it for 5-10 seconds. It’ll almost instantly get melty (you just want it melty NOT liquid!). Let it cool slightly, then stir it into the frosting. It’ll smooth things out a bit and give your creamy chocolate frosting a richer color, too!)

FAQ + Tips And Tricks For The Best Chocolate Buttercream Frosting

What Kind Of Cocoa Powder Do You Use For Chocolate Buttercream? Since it’s not being leavened (aka reacting with baking soda/baking powder in a recipe), you can use either natural cocoa powder (like Hershey’s) or Dutch-processed cocoa powder (sometimes labeled dark cocoa powder or alkalized cocoa powder). I usually choose natural cocoa powder because it has a more classic chocolate taste & rich chocolate flavor, but if your cake is darker or you prefer a darker chocolate taste, feel free to use dark cocoa powder.

How To Make Your Chocolate Frosting Glossy. If you’re going for a luscious, shiny look, add 1-2 Tablespoons corn syrup (or glucose syrup) to your chocolate frosting. It won’t go matte and will give your cake an ultra plush, sumptuous look. I add this along with the heavy cream.

Make Ahead Tips. Can you make chocolate buttercream in advance? YES! You can refrigerate chocolate buttercream in an airtight container up to 2 weeks.

Can You Freeze Buttercream Frosting? Yes! Store buttercream in an airtight container in the freezer and freeze it for up to 2 months. Let the frozen frosting thaw in the refrigerator, then let the frosting come to room temperature and mix it again before using for the best texture. (This is a great option for leftover frosting, too, though I usually spread mine on gluten-free graham crackers!)

Is Chocolate Buttercream Gluten-Free? This chocolate frosting recipe is 100% gluten-free, so it’s a great recipe to serve your gluten-free friends! All of the ingredients are naturally gluten-free. Just watch out for cross-contamination–use fresh packages of ingredients that haven’t come in contact with gluten or wheat flour.

Yummy Ways To Use This Frosting

Gluten-Free Yellow Cake

Gluten-Free Frosted Brownies

Gluten-Free Chocolate Zucchini Cake

Gluten-Free Chocolate Cake Cookies (Crumbl)

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Chocolate Frosting recipe. I can’t wait to hear how it goes!

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Easy Chocolate Frosting (Chocolate Buttercream)

This is the perfect chocolate buttercream frosting recipe for your favorite cakes & cupcakes! Don’t miss our tips below for getting it just right.

Course Frosting

Cuisine American

Diet Gluten Free

Keyword chocolate buttercream frosting recipe, classic chocolate buttercream, easy chocolate frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 cups frosting

Calories 297kcal

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup Butter, softened* 2 sticks/227 grams)
• ¾ cup Unsweetened Cocoa Powder (I prefer natural cocoa powder)** (65 grams)
• 3 ½ cups Powdered Sugar (420 grams)
• 2 teaspoons Vanilla Extract
• ¼ teaspoon Kosher Salt use less if using salted butter or fine table salt
• 3-5 Tablespoons Heavy Cream room temperature***
• Optional: 1-2 Tablespoons corn syrup for glossiness

Instructions

• Start With The Butter. Add softened butter to the bowl of a stand mixer (or a large mixing bowl). Using the paddle attachment (or a hand mixer), beat the butter on medium-high speed for 2-3 minutes, or until very smooth and light in texture. (It should look significantly lighter in color & have increased in volume.)
• Add Most Of Your Ingredients. Scrape down the sides of the bowl and add cocoa powder, powdered sugar, vanilla, salt, and 3 Tablespoons of heavy cream to the mixer.
• Mix on LOW first. On LOW speed, pulse the mixer a few times so the powdered sugar and cocoa doesn’t poof out the sides of the bowl. (You can also add the dry ingredients in small amounts if you prefer to avoid messes)
• Increase The Speed. Once it’s just mixed together, add 1-2 tablespoons more of cream, along with the corn syrup. Increase the speed of the mixer to medium and mix for another 1-2 minutes, or until the buttercream is light and smooth. Ideally, you want it smooth and light without a lot of extra air bubbles.
• Finish The Frosting. Use a flexible spatula to scrape down the sides of the bowl and press out any extra air bubbles, if you can. At this point, the frosting should be smooth and easy to spread or pipe. It should hold its shape on a spatula if you rotate it around (which means it will hold its shape when piped.)
• Troubleshooting. If the frosting is too thick or stiff to pipe or spread easily, add more cream 1 teaspoon at a time, until you reach your desired texture. If the frosting is too thin, add more powdered sugar or cocoa powder 1 Tablespoon at a time until you reach the correct texture. If the frosting warms up too much and starts to melt, chill in the refrigerator for 15-20 minutes or until it’s set again.
• Spread or pipe frosting on cake as desired. Chill cake afterward to keep fresh.
• Storage & Make Ahead Tips. Frosting can be made in advance and chilled in an airtight container in the fridge up to 2 weeks or frozen up to 1 month. Thaw frozen frosting in the refrigerator and bring chilled frosting to room temperature and mix thoroughly before using.

Video

Notes

• Butter should be softened, but not shiny or melty (a sign it’s too warm). It should make a slight indent when gently pressed with your finger. If it’s too hard to indent, it’s too cold. If it’s shiny or your finger easily sinks into the butter, it’s too soft. You can use salted or unsalted butter here. If using salted butter, you may want to reduce the salt in the recipe.
• Cocoa Powder. You can use either natural cocoa (like Hershey’s) or Dutch-processed cocoa powder (dark cocoa) for this frosting recipe. I prefer natural cocoa.
• Milk. I recommend using heavy cream when possible for the best flavor and texture. If all you have is milk, use the highest percentage you have. (i.e. whole milk > 2% > skim milk)
• Yield. This recipe makes enough frosting for 12-18 cupcakes, a 9×13 cake, or a basic 2-layer cake. If you want to frost a 2-3 layer cake generously (including a border or decorations), I recommend making 1.5x or even 2x the recipe so you have plenty of frosting to work with.

Nutrition

Serving: 0.25cup frosting | Calories: 297kcal | Carbohydrates: 39.6g | Protein: 1.2g | Fat: 16.7g | Saturated Fat: 10.4g | Cholesterol: 42.8mg | Sodium: 31.3mg | Potassium: 142.9mg | Fiber: 1.6g | Sugar: 35.8g | Calcium: 12.4mg

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Are Butterfingers gluten-free? Get the scoop on which varieties are safe to eat, what to watch out for, and more!

Are you a Butterfinger fan? I totally am! This “crispety, crunchety peanut-buttery” candy bar has been popular since it was invented in 1923. That’s 100+ years of Butterfinger love!

Even as a kid, I loved the crunchy texture and peanut butter flavor of this delicious candy bar, so when we went gluten free a decade ago, I had to make sure they were still safe to eat! 

If you follow a gluten-free diet for health reasons (like Celiac disease, wheat allergy, or gluten intolerance), it’s always important to be safe when choosing candy. Whether you’re stocking up on gluten-free candy for Halloween, baking a sweet treat, or simply satisfying a candy bar craving, we’ve got you covered today!

We’re talking about all things Butterfinger–which butterfinger flavors & varieties are gluten-free (and which are NOT), the ingredient list, what to watch out for, some yummy recipes to try and more.

Let’s jump in! Here’s what you need to know about finding gluten-free Butterfinger bars…

Short Answer: Is Butterfinger Gluten-Free?

• Yes! Butterfinger candy bars are labeled gluten-free and contain no gluten ingredients.

Ferrero/The Ferrara Candy Company (Butterfinger’s parent company) also states in their FAQ that almost all Butterfinger products are gluten-free other than Butterfinger Crisp and some seasonal varieties.

Looking For More Gluten-Free Tips? We want to help! Check out our articles about M&Ms, Snickers, marshmallows, Oreos, graham crackers, corn flakes, sprinkles, and more! 

Butterfinger Ingredients List:

So, now that we know there is no gluten in the main ingredients, what exactly IS in a butterfinger? Let’s take a look at the gluten-free ingredients list:

• Corn Syrup,
• Sugar
• Peanuts
• Vegetable Oil (Palm Kernel And Palm Oil)
• Peanut Flour
• Nonfat Milk
• Less Than 2% of Cocoa, Milk, Salt, Soy Lecithin, Natural Flavors, and Annatto Color.

Additionally, the allergy statement on the nutrition label of the package says that it may contain: Milk, Peanut, and Soy (which makes sense, given the ingredient list!).

Which Kinds Of Butterfinger Are Gluten-Free?

Ferrero (Butterfinger’s parent company) also states in their FAQ that almost all Butterfinger products are gluten-free. The varieties of gluten-free Butterfinger include the following products:

• Butterfinger (original Butterfinger bar)
• Butterfinger Share Pack
• Butterfinger Fun Size
• Butterfinger Minis
• Butterfinger Unwrapped Minis
• Butterfinger Bites
• Butterfinger Baking Bits
• Butterfinger Dessert Toppers

What To Watch Out For

As we stated above, *almost* all Butterfinger products are gluten-free. However, there are two exceptions to watch out for:

• Butterfinger Crisp Bars are NOT gluten-free, and contain wheat flour.
• Some Seasonal Butterfinger Shapes. While these bars don’t contain any wheat or gluten ingredients, some seasonal shapes (like their Halloween Skulls, for instance) are manufactured differently, which puts them at risk for cross-contamination. These products will disclose any potential allergens in the allergen statement. (Such as: “May Contain: Milk, Peanut, Soy. May Contain Tree Nuts, Wheat.”)

FAQ + Tips And Tricks For Gluten-Free Butterfinger

Are Butterfinger Safe For Celiac? Butterfingers are considered safe for celiac disease and gluten intolerance, as they do not contain any gluten-containing ingredients, they are labeled gluten-free. They are regularly included on lists of gluten-free candy by Celiac.org and other similar organizations. The one exception is Butterfinger Crisp bars, which are NOT gluten-free or safe for Celiac disease.

Are Butterfinger Bits Gluten-Free? YES! They contain the same ingredients as traditional Butterfinger candy bars, are labeled gluten-free, and work great for baking projects!

Are Seasonal Butterfinger Gluten-Free? While the ingredients list is the same as regular Butterfinger, some seasonal products are produced in different manufacturing facilities and may contain gluten because of cross contamination. Any seasonal product that might contain gluten will say so on the allergen label of the product packaging (i.e. “may contain wheat”)

Was Butterfinger Reformulated? Butterfinger has been owned & produced by various companies over the years, but when Ferrero bought Butterfinger from Nestle in 2018, they updated the formulation from the original recipe to remove all hydrogenated oils and TBHQ (a preservative). Ferrero also made the switch to source high-quality peanuts & Utz-certified cocoa powder.

The Bottom Line:

People with Celiac disease or gluten intolerance can feel safe eating most Butterfinger candy bars, other than Butterfinger crisp bars and some seasonal varieties that may be produced in a different manufacturing facility. Butterfinger bars are labeled gluten-free, contain no gluten ingredients and disclose any potential allergens on their packaging, which makes it easy to tell which varieties may contain wheat or gluten.

Gluten-Free Candy Treats To Try:

• Easy Gluten-Free M&M Brownies
• Gluten-Free Brown Butter Toffee Chocolate Chip Cookies
• Gluten-Free Reese’s Cookies
• Soft & Chewy Gluten-Free M&M Cookies
• Gluten-Free Peanut Butter Cup Brownies

The post Are Butterfingers Gluten-Free? appeared first on Sweets & Thank You.

Wondering if Snickers are gluten-free? Get the scoop on which varieties are safe to eat, what to watch out for, and more!

Between Trick or Treating, back-to-back class parties, holiday celebrations, and baking sweet treats, candy season is coming! It’s a delicious time of year, though it can pose some extra challenges if you have food allergies or intolerances and still want to satisfy your sweet tooth.

If you follow a gluten-free diet for health reasons (like Celiac disease, wheat allergy, or gluten intolerance), it’s always important to be safe when choosing candy. Whether you’re stocking up on gluten-free candy for Halloween, baking a sweet treat, or simply satisfying a candy bar craving, we’ve got you covered today!

So, let’s talk about all things Snickers–which Snickers flavors & varieties are gluten-free (and which are NOT), the ingredient list, what to watch out for, some yummy recipes to try and more.

Let’s jump in! Here’s what you need to know about finding gluten-free Snickers bars…

Short Answer: Is Snickers Gluten-Free?

• Yes, Snickers bars are considered gluten-free, since they are not made with wheat or gluten-containing ingredients, but let’s take a deeper look to see if Snickers is safe for those with Celiac disease.

Is Snickers Safe For Celiac Disease?

Snickers is owned by Mars Wrigley, who does not submit their products for gluten-free certification for third-party testing. Snickers is therefore not certified gluten-free even though the original snickers bar does not contain any gluten ingredients.

Mars allergy policy on the Snickers website states that any potential allergens will be declared on the product packaging, so depending on the severity of your allergy and reactions, it would be up to your individual discretion. Several gluten-free advocacy groups and organizations, like Celiac.com and BeyondCeliac.com both include Snickers on their lists of safe candies.

Additionally, there are several varieties of Snickers available these days, along with several Snickers products, some of which contain gluten. To be safe, it’s a good idea to double-check the label before eating any Snickers product.

Looking For More Gluten-Free Tips? We want to help! Check out our articles about M&Ms, marshmallows, Oreos, graham crackers, corn flakes, sprinkles, and more! 

Snickers Ingredients List:

This fan-favorite candy bar has been around since 1930! It’s made with a creamy nougat base, topped with layers of crunchy peanuts, gooey caramel, and milk chocolate. YUM! Let’s take a look at the Snickers ingredients list:

• Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Skim Milk, Lactose, Milkfat, Soy Lecithin)
• Roasted Peanuts
• Corn Syrup
• Sugar
• Palm Oil
• Skim Milk
• Lactose
• Salt
• Egg Whites
• Artificial Flavor

Additionally, the allergy statement on the package says that it may contain: Peanuts, Milk, Egg, and Soy. This makes sense, given the main ingredients list!

Which Kinds Of Snickers Are Gluten-Free?

This popular candy bar has more varieties than ever available in grocery stores, corner shops and concession stands. So which Snickers are gluten-free? The following flavors of Snickers contain no gluten ingredients (wheat, barley, or other gluten-containing ingredients) and do not have wheat in their allergen statement at the time of writing this:

• Snickers (Original) – Share Size, Full Size
• Snickers 100 Calorie Bars
• Snickers Fun Size Bars
• Snickers Minis (Bite Size)
• Snickers Almond – Share Size, Full Size, Fun Size
• Snickers Almond Brownie Dark Chocolate – Share Size, Full Size, Fun Size Squares,
• Snickers Crunchy Peanut Butter – Share Size, Single Size, Fun Size, Mini Size
• Snickers Peanut Brownie – Share Size, Full Size, Fun Size Squares
• Snickers White Chocolate – Share Size, Full Size

What To Watch Out For

As we stated above, most Snickers products are considered gluten-free, but there ARE a few exceptions to watch out for:

Snickers Products That Are NOT Gluten-Free

• Snickers Hi Protein bars are NOT considered gluten-free. Mars states “Our formulas do not contain wheat, but we list it in the “may contain” list on the packaging because there is wheat processed in the facility where we manufacture these products. Please use your discretion on safe consumption if you have a wheat allergy.”
• Snickers Ice Cream Bars are NOT considered gluten-free. While there are no gluten ingredients, the allergen information states “may contain wheat,” which indicates a risk for cross-contamination.
• Snickers Ice Cream is NOT considered gluten-free. While there are no gluten ingredients, the allergen statement states “may contain wheat,” which indicates potential cross-contamination.

Other Things To Check

• Seasonal Products. Additionally, seasonal or limited edition Snickers bars may be produced in different manufacturing facility, so it’s important to double-check the labels on your package for the most up-to-date allergy information.
• Different Size Offerings. Some companies use different manufacturing process for limited edition or specialty sizes, which can increase the risk of cross-contamination. Always double-check your nutritional information to check for an allergy warning!

FAQ + Tips And Tricks For Buying Gluten-Free Snickers

Are Seasonal Snickers Gluten Free? While the ingredients list is the same as regular Snickers chocolate bars, some seasonal products are produced in different manufacturing facilities and may contain gluten because of possible cross-contamination. Any seasonal product that might contain gluten will say so on the allergen label of the product packaging (i.e. “may contain wheat”)

Do Snickers Contain Tree Nuts? The original Snickers candy bar does not include tree nuts in its potential allergen list, though several other varieties of Snickers (such as Almond and Almond Brownie) DO contain an allergy warning for tree nuts.

Are Snickers Vegan? No. There are no vegan Snickers bars currently offered by Mars. They contain egg whites and dairy products.

The Bottom Line:

People with gluten intolerance can probably feel safe eating most Snickers candy bars. They are not certified gluten-free, but they contain no gluten ingredients and will disclose any potential allergens on their packaging.

Those with severe gluten sensitivity or Celiac disease may choose not to eat Snickers since they aren’t certified gluten-free. There are some Snickers products that are not gluten-free, so the best way to stay safe is to check the product label for an allergen statement to avoid cross contamination.

Gluten-Free Candy Treats To Try:

• Easy Gluten-Free M&M Brownies
• Gluten-Free Peanut Butter Blossoms (BEST recipe!)
• Gluten-Free Brown Butter Toffee Chocolate Chip Cookies
• Gluten-Free Reese’s Cookies
• Soft & Chewy Gluten-Free M&M Cookies
• Gluten-Free Peanut Butter Cup Brownies

The post Are Snickers Gluten-Free? appeared first on Sweets & Thank You.

Learn how to grate zucchini for baking zucchini bread & cake, making meatballs, and more with this easy tutorial. (+10 zucchini recipes to try!)

Summer is zucchini season, and by July & August, it seems like gardens, grocery stores, farmer’s markets, and farm stands are all overflowing with extra zucchini!

This is the time of year where I start putting zucchini in everything! From fudgy Chocolate Zucchini Cake to classic zucchini bread, muffins, meatballs, and more, we can’t get enough!

If you, too, find yourself with a lot of zucchini (or a craving for zucchini cake!), you’ll need to know how to prepare it.

From how to choose good zucchini at the store to 2 ways to grate zucchini for baking, to what, exactly, it means when a recipe asks you to squeeze out the excess liquid, we’ve got everything you need to know about how to shred zucchini.

Let’s get started!

Here’s What You Need To Get Started

• Fresh Zucchini. These methods work with fresh zucchini (not frozen). See below for tips on picking the best zucchini!
• A Knife & Cutting Board. You’ll use these to trim off the ends of the zucchini and the cutting board can also help hold a grater steady.
• A Food Processor OR Grater. Then, to grate the zucchini, you’ll need a food processor fitted with a grating blade, or a handheld or box grater.
• Paper Towels or Cloth, If Needed. If your recipe calls for the extra liquid to be squeezed out of the zucchini, you’ll need some paper towels or a clean kitchen cloth/cheesecloth.

How To Choose Good Zucchini.

• Weight. Look for zucchini that feels heavy for its size. This is a sign that it’s “juicy” and not dried out.
• Smooth, Firm Skin. Then, look for zucchini that has firm skin. (It shouldn’t be tough, just not wrinkly or saggy in spots).
• No Big Blemishes Or Soft Spots. Small blemishes aren’t a problem–just choose zucchini that doesn’t have dips, divots, or soft spots. These can be signs of damage or decay.
• What About Size? The other factors are more important. Size only matters to make sure you have enough for your recipe! Small zucchini can be ripe and delicious, and large ones can sometimes get tough, dry, or have overly large seeds inside. If you have your choice of all sizes, a medium zucchini can usually do the job!

How To Grate Zucchini With A Food Processor (Easiest Way!)

Grating zucchini with a food processor is by far the fastest way to grate zucchini! It does mean washing the food processor, but for me, the trade-off is worth it!

1. Set Up The Food Processor. Start by fitting your food processor with the grating blade or grating attachment. (Sometimes called the shredding disc.)
2. Wash & Prep The Zucchini. Start by washing the zucchini well. Shake off any extra water (or pat dry if desired).
3. Trim off both ends–the stem end and base end–with a sharp knife.
4. Cut Into Small Sections. Then, cut the zucchini into a few small sections (I aim for 2-3 inches each) and add a few sections at a time to the chute of your food processor. Push down with the food pusher/tamper and pulse or grate until all of the zucchini is shredded. (There may be a few very thin slices that don’t quite grate all the way. You can discard these or chop them up by hand)
5. Repeat this process until all the zucchini is grated.

How To Grate Zucchini With A Box Grater

So how do you grate zucchini without a food processor? You can use a box grater! Any kind of cheese grater or box grater should work well. I love this one because it snaps onto a container that catches everything you grate, but a standard box grater or hand-held grater works perfectly!

1. Wash & Prep The Zucchini. Start by washing the zucchini well. Shake off any extra water (or pat dry if desired).
2. Trim off both ends–the stem end and base end–with a sharp paring knife.
3. Grate The Zucchini. Brace a grater against a steady surface so it doesn’t slip. (I like to use a cutting board or plate.) Hold the grater still with one hand then use the other hand to hold the zucchini. Move the zucchini up and down against the grating blades on the side of the box grater with the largest holes to grate the zucchini. (I hold the zucchini at a 45-degree angle to get the best leverage). Adjust your grip as you go so that your fingers don’t get too close to the grating blades.

How To Squeeze Extra Liquid Out Of Zucchini

Many recipes that use shredded zucchini call for excess moisture to be squeezed out of it before adding it to the recipe. Zucchini is a very water-heavy vegetable, so squeezing the extra liquid out before using helps keep the balance of wet and dry ingredients in place. Taking the time to do this step helps with the taste and texture of all your favorite zucchini recipes!

If your recipe calls for extra water to be squeezed out of the zucchini, here’s what that means:

1. Gather Some Of The Grated Zucchini. Working in batches, take sections of your grated zucchini and wrap in paper towels, cheesecloth, or a thin, clean kitchen towel.
2. Squeeze tightly to let the paper towel absorb extra liquid. Some may even drip out!
3. Make Sure You’ve Got It All. If you’ve soaked through what you’ve got, get fresh paper towels or move to another section of your cheesecloth/kitchen towel until there’s no more dripping happening.
4. Repeat With Remaining Zucchini. Set this section of zucchini aside in a bowl or on a plate, and repeat until all the zucchini has been squeezed.

10+ Yummy Ways To Use Grated Zucchini

Now that you know how to grate zucchini, it’s time to talk about all the delicious ways to use grated zucchini! I love that zucchini can be used for sweet treats or savory dishes. Some of our favorites are:

1. Chocolate Zucchini Cake. There are 3 FULL CUPS of grated zucchini in this super moist gluten-free chocolate zucchini cake, but you’d never know it! (You’ll come for the frosting & stay for the cake!)
2. Gluten-Free Zucchini Bread. Grated zucchini helps keep this spiced quick bread extra moist & delicious. I love the blend of spices in our zucchini bread recipe!
3. Chocolate Chip Zucchini Muffins. These easy gluten-free zucchini muffins are so yummy! I love the notes from the brown butter.
4. Smoothies. Did you know you can add zucchini to smoothies? A little bit adds extra veg without impacting the flavor. REALLY!
5. Omelets Or Eggs. I often add shredded zucchini to my eggs in the morning! It cooks super quickly and gives me some extra veggies to start my day.
6. Mini Quiche. Add some grated zucchini to these mini quiche along with other goodies like red peppers, bacon or sausage, cheese, etc.
7. Salads. I usually prefer cucumber in my salads, but grated zucchini easily “melts” into a big chopped salad recipe, like Italian Chopped Salad! You won’t even notice it!
8. Spaghetti Sauce. If you’ve got just a little grated zucchini left, you can easily mix it into your favorite spaghetti sauce recipe. It’ll cook down and add an extra layer of veggie goodness to your pasta night!
9. Chicken Zucchini Poppers. Adding shredded zucchini to the meatballs keeps them light & tender without any need for breadcrumbs! Perfect for grain-free, paleo, and whole30 recipes!
10. Buffalo Chicken Burgers. We use this same trick when we make Buffalo Chicken Burgers. So light & delicious!
11. Side Dishes. Mix grated zucchini into rice, tuck it into casseroles, or make zucchini fritters!

FAQ + Tricks To Keep In Mind

Do You Peel Zucchini Before Grating? No. Zucchini skin is thin and softens easily during cooking or baking. Unless your recipe specifically calls for it, you do not need to peel zucchini before shredding or grating.

How Long Is Grated Zucchini Good In The Fridge? Before it’s been cut or grated, whole zucchini keeps fresh in the fridge 1-2 weeks. Once it’s been cut or cooked, however, zucchini will only keep about 3-4 days in the fridge.

How To Freeze Grated Zucchini. Frozen zucchini tends to seep a lot of its liquid when thawed, so it works. best in recipes like soups and sauces. That said, you can help with this excess water by squeezing the liquid out of the zucchini (see above for how!), then lightly salting the zucchini, waiting 10-20 minutes and squeezing it again. The salt will help pull extra liquid to the surface so you can get every last bit. Once you’ve grated and squeezed it, you can transfer it to freezer bags or airtight containers and freeze up to 2 months.

Can I Use A Blender To Grate Zucchini? No. This will puree or blend your zucchini too finely.

TIPS & TRICKS

More Baking Tips To Try

• 8 Cookie Tools We Use All The Time
• How To Brown Butter
• 3 Ways To Separate Egg Yolks & Egg Whites
• How To Get Eggs To Room Temperature FAST
• How To Measure Flour Correctly (Scoop & Level Method)
• How To Check If Your Baking Soda & Baking Powder Are Fresh
• How To Freeze Cookie Dough (& Bake From Frozen)

Did you Try It?

Leave a star rating below and tell us what you made with your grated zucchini! Sharing it on Instagram? Tag us @sweetsandthankyou so we can see your creations!

How To Grate Zucchini For Baking & Cooking

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5 from 2 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 5 minutes
• Yield: 1 batch 1x
• Diet: Gluten Free

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Description

2 easy ways to grate zucchini for baking & cooking! Perfect for prepping zucchini for zucchini cake, zucchini bread, meatballs, muffins, and more!

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Ingredients

• Fresh zucchini (No need to peel!)
• Cutting board
• Sharp knife
• A food processor with grating blade OR a box grater/hand grater

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Instructions

To Grate Zucchini With A Food Processor:

1. Set Up The Food Processor. Start by fitting your food processor with the grating blade/disc. (Do not use the S-blade that you use for blending)

2. Wash & Prep The Zucchini. Start by washing the zucchini well. Shake off any extra water (or pat dry if desired).

3. Trim off both ends–the stem end and base end–with a sharp knife.

4. Cut Into Small Sections. Then, cut the zucchini into a few small sections (I aim for 2-3 inches each) and add a few sections at a time to the chute of your food processor. Push down with the tamper and pulse or grate until all of the zucchini is shredded. 

5. Repeat this process until all the zucchini is grated.

To Grate Zucchini With A Box Grater or Hand Grater:

1. Wash & Prep The Zucchini. Start by washing the zucchini well. Shake off any extra water (or pat dry if desired).

2. Trim off both ends–the stem end and base end–with a sharp knife.

3. Grate The Zucchini. Brace a grater against a steady surface so it doesn’t slip. (I like to use a cutting board or plate.) Hold the grater still with one hand then use the other hand to hold the zucchini. Move the zucchini up and down against the grating blades to grate the zucchini. (I hold the zucchini at a 45-degree angle to get the best leverage). Adjust your grip as you go so that your fingers don’t get too close to the grating blades. 

Don’t Forget To Squeeze!

If your recipe calls for it, make sure you squeeze the extra liquid out of the grated zucchini before adding it to your recipe. This will help you get the ratio of wet & dry ingredients just right. Here’s how: 

1. Gather Some Of The Grated Zucchini. Working in batches, take sections of your grated zucchini and wrap in paper towels, cheesecloth, or a thin, clean kitchen towel.

2. Squeeze tightly to let the paper towel absorb extra liquid. Some may even drip out!

3. Make Sure You’ve Got It All. If you’ve soaked through what you’ve got, get fresh paper towels or move to another section of your cheesecloth/kitchen towel until there’s no more dripping happening.

4. Repeat With Remaining Zucchini. Set this section of zucchini aside, and repeat until all the zucchini has been squeezed. 

Notes

• Before it’s been cut or grated, whole zucchini keeps fresh in the fridge 1-2 weeks. Once it’s been cut or cooked, however, zucchini will only keep about 3-4 days in the fridge.

• Prep Time: 5 minutes
• Category: Tutorial
• Method: Food Processor
• Cuisine: American

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Ever wondered if sugar is gluten-free? We’re breaking it all down, from types of sugar, to which brands are gluten-free and more!

So, you’re ready to bake gluten-free, but you’re not sure… is sugar gluten-free?

I GET IT!

Especially at the beginning of transitioning to a gluten-free diet, it’s so overwhelming to have to re-think every ingredients and re-read every label to check that everything is safe to eat. Today we’ll take the guesswork out of sugar.

Here’s what you need to know about gluten-free sugar…

Is White Sugar Gluten-Free?

Granulated sugar IS considered gluten-free. Whether it’s beet sugar or cane sugar, both kinds of white sugar are made with a single ingredient, so they can safely be considered gluten-free.

One thing to note is that commercial white sugar is usually processed with natural carbon (or bone char) to help decolorize it and give it that super white appearance. This is all gluten-free, but does mean that most regular white sugar is not vegan. (Organic sugar in the United States is always made from sugarcane and is not processed with bone char.)

Is Brown Sugar Gluten-Free?

Brown sugar is actually just white sugar with added molasses! Both sugar and molasses are considered gluten-free, so brown sugar is safe for Celiac disease and gluten intolerance.

What about light brown sugar vs dark brown sugar? That’s simply a matter of how much molasses is in the sugar! Dark brown sugar has more molasses than light brown sugar. Both light brown sugar and dark brown sugar are gluten-free.

Is Powdered Sugar Gluten-Free?

Most of the time, yes! Powdered sugar (sometimes labeled confectioner’s sugar or icing sugar) is unique from other kinds of sugar because it usually contains some sort of starch to help avoid clumps. Most brands use cornstarch or arrowroot starch, which are both gluten-free. This is one sugar you’ll want to double-check before using!

What About Other Kinds Of Sugar?

So what about all the other kinds of sugar? There are a lot of kinds of sugar and sweetener out there, but here’s a breakdown of all the common kinds. (Learn all about different kinds of sugar and how to use each one in this post all about sugar!)

• Coconut Sugar – Coconut sugar is made from coconut blossom nectar and is considered gluten-free.
• Date Sugar – This type of sugar is made from dehydrated dates and is gluten-free.
• Maple Sugar – Made from crystallized maple syrup, maple sugar is considered gluten-free. (Read more about gluten-free maple syrup here)
• Muscovado Sugar – This dark sugar is gluten-free!
• Pearl Sugar – Pearlized or pearl sugar, like Swedish pearl sugar and Belgian pearl sugar, is gluten-free. It won’t melt and is typically used for decoration only.
• Superfine Sugar/Caster Sugar – this fine-grained sugar is gluten-free. It’s just like white sugar, simply with smaller granules. It dissolves more easily than other sugar, making it great for mocktails & beverages, simple syrup, meringues, and more.
• Sparkling Sugar & Sanding Sugar – these decorative sugars are both gluten-free.
• Sugar Cubes – Are sugar cubes gluten-free? YES! They’re just sugar or sugar held together with sugar syrup, so they’re gluten-free. (Do check your labels on this one, though!)
• Demerara Sugar & Turbinado Sugar. Raw cane sugar, sometimes labeled Turbinado sugar, Demerara sugar, or raw sugar, is also considered gluten-free. It’s typically used as a garnish or to sweeten coffee and tea.
• Honey, Agave & Maple Syrup. In their pure form, these are all gluten-free.
• Sugar Alternatives – Most alternative sweeteners, sugar substitutes, and artificial sweeteners, such as erythritol (Swerve), sorbitol, xylitol, stevia (liquid and powdered), aspartame (Nutrasweet), sucralose (Splenda), saccharin (Sweet N Low) monk fruit, allulose, and others are gluten-free. As always, read the labels on anything you plan to use!

FAQ + Tips For Buying Gluten-Free Sugar

Avoid Cross Contamination With These Tips!

If you’re baking for a gluten intolerant family member (whether they have Celiac disease or non-celiac gluten sensitivity), it’s very important to avoid cross contamination (getting gluten-containing ingredients mixed into gluten-free ingredients.) Even a very small amount of contact with wheat, barley, or other gluten ingredients can cause symptoms of a reaction, immune response, or illness in Celiacs or gluten-intolerance.

• To avoid this, the best practice is to use a separate bag of sugar JUST for gluten-free baking.
• Additionally, do not use tools that have come in contact with wheat flour to scoop or measure gluten-free sugar when baking.
• Either pour the sugar out into your measuring cup or use clean or separate measuring tools for gluten-free ingredients.

What About Flavored Sugar?

If you’re buying an infused or flavored sugar, it’s important to check the label to ensure it’s gluten-free. Many infused sugars and flavored sugars use simple ingredients, like vanilla, orange zest, cinnamon, etc. that are clearly gluten-free, but it’s important to double-check before using. Avoid extras like malt, which is made from barley.

When In Doubt, Ask A Doctor!

As with any food you’re unsure about with a gluten-free diet, consult a doctor, registered dietitian, or nutrition professional for medical advice about your specific situation. They can help you learn what intake works best for you, how to balance your blood sugar, and how to deal with any digestive symptoms you may be experiencing (headache, constipation, blood sugar spikes, etc.)

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It’s no secret that we LOVE using butter here at Sweets & Thank You. It finds its way into cookies, epic brownies, fluffy cakes, luscious caramel sauce, frosting, snack mix, and more.

I know it sounds simple, but whether it’s learning how to measure flour correctly (GAME CHANGER!), or learning an easy trick to get eggs to room temperature fast, we love sharing baking tips that improve every bake! That’s why today, we’re breaking down everything you need to know about measuring butter.

It’s easy to get mixed up when you’re baking! (“Um, how many sticks are in a cup again?” “Wait, how many tablespoons of butter are in a stick?”), so we’ve got common weights and measurements, a free printable cheat sheet you can use for quick reference, and our best tips and tricks for getting those measurements right every time.

Let’s jump in! Here’s everything you need to know about how to measure butter…

How Is Butter Measured?

Universally, the most accurate way to measure butter is by weight, but different countries have different methods of measuring butter in everyday baking:

• In the United States, butter is often measured by the stick or cup
• In Canada, butter is often measured by volume (cups)
• In Europe, Australia & New Zealand, butter is typically measured by weight in grams

How Much Is A Stick OF Butter?

In the United States, butter is often packaged and wrapped in “sticks” of butter. A standard stick of butter is 1/2 cup butter or 8 Tablespoons. Many brands of butter in the united states have wrappers with markings denoting each tablespoon to make it easy to measure. Each line on the stick is usually 1 Tablespoon.

European-style butter (like Kerrygold butter) or butter sold in bulk is sometimes packaged and wrapped in blocks rather than sticks. A block of butter is often packaged as 2 cups of butter (4 sticks/1 pound/454 grams) or 1 cup of butter (2 sticks/8 oz./227 grams). Always reference your package before you start measuring so you know what you’re working with!

Common Butter Measurements & Equivalents

So how do tablespoons match up to sticks of butter? Let’s look at some common butter measurements and equivalents to make baking with butter easier than ever.

• 1/4 cup butter = 4 Tablespoons = 1/2 stick = 2 oz. = 57 grams
• 1/3 cup butter = 5 Tablespoons + 1 teaspoon = 2.66 oz. = 75 grams
• 1/2 cup butter = 8 Tablespoons = 1 stick = 4 oz. (1/4 pound) = 113 grams
• 2/3 cup butter = 10 Tablespoons + 2 teaspoons = 5.33 oz = 151 grams
• 3/4 cup butter = 12 Tablespooons = 1 1/2 sticks = 6 oz. = 170 grams
• 1 cup butter = 16 Tablespoons = 2 sticks = 8 oz. (1/2 pound) = 227 grams
• 1 1/2 cups butter = 24 Tablespoons = 3 sticks = 12 oz (3/4 pound) = 341 grams
• 2 cups butter = 32 Tablespoons = 4 sticks = 16 oz (one pound) = 454 grams

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How To Measure Butter, Step BY Step

Weigh Butter On A Scale

Measuring butter in ounces or grams on a scale is the single most accurate way to measure butter for a recipe. Here’s how to weigh it on a digital scale/kitchen scale:

1. Tare The Scale To Zero. For a digital scale, turn the scale on and tare/set the kitchen scale to zero. (I usually place a piece of parchment or a plate on the scale and then tare to zero to account for the weight of the parchment/plate & save me the hassle of clean-up later.)
2. Add the butter to the scale.
3. Add or remove butter as needed until you reach the desired weight.
4. Use butter as directed in your recipe.

Measure By The STick

1. Use The Markings On The Wrapper. Use the markings on the butter wrapper to measure how many tablespoons or cups you need for your recipe. Typically each line on the butter represents 1 Tablespoon of butter. (Remember that 8 Tablespoons of butter are in a stick, and a stick is 1/2 cup butter.)
2. Slice With A Sharp Knife. Use a sharp knife to cut the butter carefully along the line you need.
3. Use butter as directed in your recipe.

FAQ + Tips And Tricks For Measuring Butter

Do You Use A Measuring Cup To Measure Butter?

Not usually. Butter is usually measured by weight in ounces or grams on a scale, or in Tablespoons or cups. However, you typically use the measurements on a stick of butter rather than scooping the butter into measuring cups.

Do You Measure Butter Solid Or Melted?

It’s easiest to measure butter solid, even if you plan to melt it later. If your recipe calls for the butter to be melted at some point, I recommend measuring the butter cold (weighing or cutting the butter to size) and THEN melting it as directed in your recipe. That said, always follow the instructions in your recipe.

How Much Butter Is In A Pat?

If a recipe calls for a “pat of butter,” this typically means about 1 Tablespoon of butter, sliced from the stick (or individually wrapped at hotels & restaurants).

The post How To Measure Butter (Sticks, Tablespoons & More!) appeared first on Sweets & Thank You.