Vegan Whipped Icing

Yield: 2 1/2 cups (1 two-layer cake; 1 dozen cupcakes)

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Vegan Whipped Icing

This fabulous icing never disappoints, it's very forgiving -- the consistency is easily adjusted to suit the season, humidity and/or altitude.

Cook time: 5 MinInactive time: 5 MinTotal time: 10 Min

Ingredients

• 1 cup dairy-free, soy-free vegetable shortening**
• 1 tsp. pure vanilla extract
• 1 lb. pure cane confectioners' sugar or caster sugar (very fine)
• 7-8 tsp. water or milk substitute

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening for 3 minutes on medium speed, then add vanilla and beat for 1 minute.
2. Continue to beat while gradually adding the confectioners' sugar; scraping down the sides of the bowl as needed.
3. Begin to add water (or milk substitute) by the teaspoonful to the bowl while mixing on medium speed until the desired consistency is achieved. Blend an additional minute until creamy.

Notes

*Substitute ingredients to accommodate your allergies and comfort. Do what works for you to eat safely.

**I use Spectrum brand Organic All-Vegetable Shortening

NOTE: Each time you prepare this icing, the temperature and humidity of your room will vary; some days you may need to add less water, other days more water -- keep an eye on the icing consistency as you go. If the icing gets too thin, add more confectioners' sugar. If this icing is too stiff, add more water.

[Chocolate Vegan Whipped Icing is possible by adding 3/4 cup cocoa and an additional 1-2 Tbsp. water/milk substitute to the recipe.]

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