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Velvet Frosting

Recipe information

  • Yield

    makes enough to frost 1 8-inch layer cake

Ingredients

1 cup dairy-free, soy-free vegetable shortening
Pinch of salt
3 cups confectioners’ sugar
3 tablespoons rice milk
1 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract

Preparation

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.

    Step 2

    Add the confectioners’ sugar in three batches, beating after each addition.

    Step 3

    Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy, and fluffy, about 5 minutes.

Allergen-Free Baker's Handbook
TagsFrostingDessertDairy FreeGluten FreeNut FreeKetoVeganQuickEasy30 Minutes or Less5 Ingredients or FewerNo-CookStand MixerCookbooks
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