This frosting has a nice “buttery” flavor and is the perfect consistency for frosting cakes and cookies (see pic below). It also is stiff enough for decorating with tips.
1/2 c Palm shortening
1/2 c Dairy free margarine
4 c (1 lb) Powdered sugar
2 T Vanilla soymilk (or rice milk)
1 t Vanilla
Bring shortening and margarine to room temperature and cream together thoroughly with powdered sugar. Add soymilk and vanilla and beat with electric mixer for about 1 minute or until completely smooth and fluffy. Food color and other flavor extracts can also be added with the soymilk.
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4 comments:
This recipe is amazing!
Yummy!!!
I am looking forward to reading more of your recipes for my gluten/casein/peanut free gal.
To answer your question about the Hungarian Noodle recipe, it is here.
In general, there are two ways to find things using the right side bar:
(1) I have a Google search box that will search only my blog.
(2) I have every entry organized in the Topical index. Recipes are under GF/CF Diet.
My son is allergic to soy... is it possible to sub the spectrum for the margarine in this recipe, also?
Yes, you can certainly make this with all spectrum shortening and rice milk. Before Emily was able to have soy this is the recipe I used:
2/3 c Palm shortening
4 c (1 lb) Powdered sugar
3 T Water
1 t Vanilla extract
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