I came up with this recipe since my son is on a gluten-free, dairy-free, and soy-free diet. He wanted chocolate cupcakes which I found a nice recipe for, but then had nothing to frost them with that he could have. When I made this frosting, my whole family thought it came out fantastic!

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat shortening with an electric mixer on medium speed until light and fluffy. Beat in 2 cups powdered sugar. Beat in 1/4 cup rice milk and vanilla extract. Beat in remaining powdered sugar and food coloring. Beat in more rice milk, 1 tablespoon at a time, as needed to achieve a spreadable consistency.

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Cook's Notes:

This makes enough to frost 24 cupcakes or two 8- to 9-inch round cakes.

You can also add other flavorings, such as pure orange extract... just reduce the vanilla a little.

You can find that kind of shortening in most natural food stores or co-ops.

Nutrition Facts

162 calories; carbohydrates 31.7g; fat 4.4g; sodium 1.7mg. Full Nutrition
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