Divvies Vanilla Frosting
This recipe for allergen-free vanilla frosting, courtesy of Divvies Bakery owner Lori Sandler, goes perfectly with her allergen-free chocolate cupcakes.
- 1 3/4 cups confectioners' sugar
- 1/2 cup dairy-free margarine, chilled
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon rice milk
In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.