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Plum Wine Buttercream

Treat yourself with a lovely to look at and eat topping. Enjoy! This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free.

  • 1 cup Vegetable Shortening non-hydrogenated
  • 6 Tbsp Plum Wine
  • 6 to 7 drops Red Food Coloring
  • 4 cups Powdered Sugar sifted
  • 1 Tbsp Meringue Powder (heaping tbsp)


Step 1

Whip up your favorite gluten-free vanilla or chocolate cupcakes. Add Bob’s Red Mill Dried Blueberries works as a nice addition to vanilla cake batter. Bob’s Red Mill Tart Cherries works wonders in a chocolate batter. Bake per instructions. (You may want to allow a minute or two more if using the blueberries.) Let the cupcakes cool.

Step 2

Attach your paddle attachment to your mixer. Combine 1 cup of organic non-hydrogenated vegetable shortening with 6 tablespoons of plum wine. Squeeze drops of red food coloring into the mixture.

Step 3

Slowly, add 4 cups of sifted powdered sugar plus one heaping tablespoon of meringue powder to the plum wine/shortening mixture. Mix thoroughly. Spoon into piping bags with star tips. Decorate your cooled gluten-free cupcakes. Garnish with the saved blueberries on the very tippy-top of each one.
Plum Wine Buttercream

Servings: 20


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