A friend pinned this delicious looking frosting recipe , but it was all dairy- a no-go for my allergic kids. So, I pinned it and decided to make it dairy-free. Here’s how it went.
The original recipe starts with 1 cup of milk and 4 tablespoons of cornstarch. I used 1 cup of organic rice milk and 4 Tbsp of tapioca starch, heated to a low boil for 1 minute, while stirring and then cooled to room temp.
In my Kitchenaid, I whipped 1 cup of organic palm oil shortening with 1 cup organic sugar and a tsp of vanilla extract (GF.) When the rice milk custard cooled to room temp, I added it to the sugar mixture and whipped for 8 minutes as in the original recipe.
I have no doubt that the full dairy version would be even more amazing, but this frosting is fluffy and smooth and delicious- and I love that it only uses 1 cup of sugar, instead of an entire bag of confectioner’s sugar!
I didn’t have the energy to make the pretty roses that Leslie did, so I just spread on a nice, thick layer of the fluffy stuff and served it to the kiddos. Of course I had a piece, too.
Let us know if you try it- and share photos of your delicious creations!