Ingredients

makes enough for 12 cupcakes (or 2 8-inch cakes)

　　1 cup dairy-free, soy-free vegetable shortening

　　3 cups confectioners’ sugar

　　1/4 cup orange juice

　　2 teaspoons orange zest

　　Pinch of salt

　　

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed, about 2 minutes.

　　

Step 2

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

　　

Step 3

Add the orange juice, orange zest, and salt.

　　

Step 4

Beat on medium speed until light and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.

　　Allergen-Free Baker's Handbook