LORILYN'S DAIRY-FREE BUTTERCREAM FROSTING

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Lorilyn's Dairy-Free Buttercream Frosting image

I vegan-ized a hybrid combination of Wilton butter cream frosting recipes to use on my vegan cupcakes in the bakery. This recipe makes about 6 cups of frosting, which I use very quickly baking in bulk, but feel free to half this for a standard-size batch of cupcakes.

Provided by Tinkerbell

Categories     Dessert

Time 20m

Yield 6 Cups

Number Of Ingredients 6

2 cups shortening
1 1/2 teaspoons vanilla (Clear vanilla is a must so your colors come out clean and the white frosting stays white)
1/2 teaspoon butter flavoring
8 cups powdered sugar, sifted
2 -4 tablespoons rice milk
1 -2 tablespoon light corn syrup

Steps:

  • Cream shortening, vanilla and butter flavoring.
  • Add powdered sugar, one cup at a time until it's all mixed inches.
  • Add milk and beat at medium speed until light and fluffy.
  • Beat in corn syrup, if using, until the desired consistency is reached.
  • Divide and tint your frosting with paste coloring, as desired.
  • Can be stored air-tight, in the fridge, for up to a month. Allow to come to room temperature and whip with mixer before using.

Nutrition Facts : Calories 1239.9, Fat 68.3, SaturatedFat 17.1, Sodium 5.6, Carbohydrate 162.6, Sugar 157.6

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