Non-Dairy “Buttercream” Frosting (Recipe)

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Ingredients

  • 1 2/3 cups powdered sugar
  • ¼ tsp salt
  • 1/3 cup palm shortening
  • 1/3 cup non-dairy soy-free butter (such as Miyoko’s Organic Vegan Butter)
  • 1 ½ tsp vanilla
  • 1 tsp – 1 Tbsp non-dairy milk
  • Natural coloring (see below) 

Directions

Cream shortening and non-dairy butter in bowl ideally with an electric or stand mixer (with the paddle attachment). Add the liquid slowly, as needed, until desired consistency has been reached. Add all additional ingredients to bowl and mix until smooth.  You are ready to frost cake.

If you want to use natural coloring for frosting that is liquid such as juices, hold off on adding milk.  First add 1 tablespoon of juice for color, then add 1 tablespoon of milk or what is needed to bring frosting to desired texture.

Julie Matthews is a Certified Nutrition Consultant and Educator, globally respected nutrition expert, published researcher, and accomplished author. Her guidance is backed by over twenty years of clinical experience and scientific research with complex neurological and physiological needs; particularly autism, ADHD, and related disorders. Julie is the award winning author of Nourishing Hope for Autism and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.

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