Recipe information
Yield
makes enough to frost 12 cupcakes (or 2 8-inch cakes)
Ingredients
1/4 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening
1/3 cup smooth SunButter
1 1/2 teaspoons pure vanilla extract
1 1/4 cups confectioners’ sugar
2 tablespoons rice milk
Preparation
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, SunButter, and vanilla on medium speed for about 2 minutes.
Step 2
Add the confectioners’ sugar, mix (it will be crumbly), then add the rice milk. Beat on medium speed for 5 minutes, or until fluffy and smooth. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
