Easily changed to other flavours, this makes just the right amount for a few cupcakes!
- 1 Tbsp + 1 tsp vegetable shortening
- 1/2 C allergy-free powdered sugar
- 1/2 Tbsp dairy-free milk (almond, rice, soy, etc.)
- 1/4 tsp peppermint extract
Robyn's notes: change the extract to change the flavour, but be sure to check for hidden allergens in your extract choices: some may contain gluten or corn. To make vanilla frosting without using extract, scrape the "caviar" from a vanilla bean and stir it into the milk before adding that to the bowl. If you haven't ground the sugar very well when making your powdered sugar, there might be a slight grainy texture to this frosting, but if you've gotten a nice fine grind this will come out exactly like the standard homemade frostings. Watch me demonstrate this recipe on youtube!
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently
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