Ingredients

makes enough to frost 1 8-inch layer cake

　　1 cup dairy-free, soy-free vegetable shortening

　　Pinch of salt

　　3 cups confectioners’ sugar

　　3 tablespoons rice milk

　　1 tablespoon freshly squeezed lemon juice

　　1 teaspoon pure vanilla extract

　　

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.

　　

Step 2

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

　　

Step 3

Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy, and fluffy, about 5 minutes.

　　Allergen-Free Baker's Handbook