If you’re dairy-free, you don’t have to miss out on a buttercream cake icing that tastes just like the real thing.
The following recipe is easy, delicious and will have even your dairy-eating counterparts begging for more.
- Cream the shortening and sugar. Add 4 Tbsp. milk of choice and vanilla. This will yield a nice, thick frosting. If you would like a thinner version, add more milk--a little at a time.
- *You can make your own powdered sucanat by pulsing it in a blender. Note that it does have a stronger, molassesy taste.
Have you ever made dairy-free cake icing?
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