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Coconut Frosting

Recipe information

  • Yield

    makes enough for 12 cupcakes (or 2 8-inch cakes)

Ingredients

3/4 cup dairy-free, soy-free vegetable shortening
Pinch of salt
2 1/4 cups confectioners’ sugar
3 tablespoons rice milk
1/2 teaspoon coconut extract/flavor
1/2 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 about 2 minutes.

    Step 2

    Add the confectioners’ sugar in three batches, beating after each addition.

    Step 3

    Add the rice milk, coconut extract, and vanilla. Beat until light and fluffy, about 5 minutes.

    Step 4

    Spread the frosting with a butter knife or frosting spatula, mounding over the tops of the cupcakes.

Allergen-Free Baker's Handbook
TagsFrostingDessertNut FreeDairy FreeGluten FreeVeganQuickEasy5 Ingredients or FewerElectric MixerStand MixerCookbooks
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