Ingredients

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

　　6 tablespoons dairy-free, soy-free vegetable shortening

　　2 2/3 cups confectioners’ sugar

　　1/2 cup unsweetened cocoa powder

　　1/3 cup plus 1 tablespoon rice milk

　　1/2 teaspoon vanilla extract

　　Pinch of salt

　　

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening on medium speed until light and fluffy, about 2 minutes.

　　

Step 2

In a separate bowl, whisk together the confectioners’ sugar and cocoa powder, being sure to work out any lumps.

　　

Step 3

Combine the sugar mixture with the shortening, alternating with the rice milk. Add the vanilla and salt. 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.

　　Allergen-Free Baker's Handbook