Photo by Chelsea Kyle
Recipe information
Yield
makes enough for 12 cupcakes (or 2 8-inch cakes)
Ingredients
1 cup dairy-free, soy-free vegetable shortening
Pinch of salt
3 cups confectioners’ sugar
1/4 cup rice milk
1/2 teaspoon pure vanilla extract
Preparation
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 1 minute.
Step 2
Add the confectioners’ sugar, rice milk, and vanilla. Beat until smooth and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
Tip
Step 3
If you’re into making cupcakes, invest in a mechanical pastry bag. Williams-Sonoma makes a great one, and it will make piping frosting an easy dream. No more fussing with messy pastry bags—just fill and press. I truly love mine, and I don’t use the word love lightly.
