Skip to main content
Epicurious
Cookbooks

Velvet Frosting

Recipe information

  • Yield

    makes enough to frost 1 8-inch layer cake

Ingredients

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

Preparation

  1. 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
TagsFrostingDessertDairy FreeGluten FreeNut FreeKetoVeganQuickEasy30 Minutes or Less5 Ingredients or FewerNo-CookStand MixerCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.