Wednesday, May 29, 2013

"Buttercream" Frosting (Top 8 Free)

I've recently taken up cake making/decorating and have really enjoyed it. Unfortunately, I am unable to share my creations with Bubs due to his allergies. For his birthday I was determined to give him a cupcake as close to normal as possible. Unfortunately the cupcakes themselves didn't turn out as well as I had hoped (I'll keep working on perfecting this), but the frosting wasn't too bad. It's not as great as I'd like, so I will be tweaking it as well, but it's a pretty good start.

1 c milk-free butter (I used Earth Balance Soy Free)
1/2 c rice milk (or other milk-free milk)
1 tsp vanilla
A dash of salt
2 lbs powdered sugar
Beat butter in mixer. Add milk, vanilla, and salt. Continue to mix while slowly adding powdered sugar. Whip on high for about 5-7 minutes. Pipe on to cupcakes with desired decorating tip. 
Substitution: If soy is not a problem for you, you can use 1/2 c milk-free butter and 1/2 c vegetable shortening instead of 1 c milk-free butter. 

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