Recipe information
Yield
makes enough for 12 cupcakes (or 2 8-inch cakes)
Ingredients
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
Preparation
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.
