Ingredients

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

　　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

　　

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.

　　Allergen-Free Baker's Handbook