Ingredients

makes 1 1/2 cups

　　2 tablespoons cornstarch

　　1/2 cup rice milk

　　1/2 cup dairy-free, soy-free vegetable shortening

　　1/2 cup caster sugar (very fine)

　　1/2 teaspoon pure vanilla extract

　　

Step 1

Whisk together the cornstarch and rice milk in a small heavy saucepan until smooth, being sure to whisk out any lumps.

　　

Step 2

Bring to just below a simmer (a scald) over medium-low heat, stirring continuously with a wooden spoon, until it thickens (this happens very quickly, in about 1 minute or less). Remove from the heat and stir vigorously until smooth. Set aside to cool.

　　

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and caster sugar on medium speed for 3 minutes, then add the vanilla. Continue to beat while adding the cooled rice milk mixture, until fully incorporated, about 1 minute, stopping to scrape down the sides as necessary. Beat for 2 to 3 more minutes, or until light and fluffy, making sure you’ve whipped out any lumps. Serve at room temperature (it solidifies when chilled).

　　Allergen-Free Baker's Handbook