Coconut Frosting

Name: Coconut Frosting
Yield: makes enough for 12 cupcakes (or 2 8-inch cakes)
Ingredients: 3/4 cup dairy-free, soy-free vegetable shortening; Pinch of salt; 2 1/4 cups confectioners’ sugar; 3 tablespoons rice milk; 1/2 teaspoon coconut extract/flavor; 1/2 teaspoon pure vanilla extract

December 9, 2011

Recipe information

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

Ingredients

3/4 cup dairy-free, soy-free vegetable shortening

Pinch of salt

2 1/4 cups confectioners’ sugar

3 tablespoons rice milk

1/2 teaspoon coconut extract/flavor

1/2 teaspoon pure vanilla extract

Preparation

Step 1
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for about 2 minutes.
Step 2
Add the confectioners’ sugar in three batches, beating after each addition.
Step 3
Add the rice milk, coconut extract, and vanilla. Beat until light and fluffy, about 5 minutes.
Step 4
Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.

Allergen-Free Baker's Handbook

TagsFrosting Dessert Nut Free Dairy Free Gluten Free Vegan Quick Easy 5 Ingredients or Fewer Electric Mixer Stand Mixer Cookbooks

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