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My review
Fantastic Frosting (Dairy Free and Soy Free)
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Shae's Mama
"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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Ingredients
10 m servings 162Original recipe yields 16 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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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Footnotes
- 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.