Recipe information
Yield
makes enough for 12 cupcakes (or 2 8-inch cakes)
Ingredients
1 cup dairy-free, soy-free vegetable shortening
3 cups confectioners’ sugar
1/4 cup orange juice
2 teaspoons orange zest
Pinch of salt
Preparation
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed, about 2 minutes.
Step 2
Add the confectioners’ sugar in three batches, mixing after each addition.
Step 3
Add the orange juice, orange zest, and salt.
Step 4
Beat on medium speed until light and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.
