Dairy Free Frosting Food

DAIRY FREE BUTTERCREAM FROSTING

Steps:

• In a mixing bowl, beat the margarine until it is smooth and creamy. Gradually add 2 cups of the powdered sugar, scraping the sides of the bowl periodically. Add the milk and vanilla and beat well.
• Gradually add the remaining powdered sugar. Add a small amount of additional milk if needed to get to the right spreading consistency. This will frost 24 cupcakes or two 8 inch layers.
• Variation: to make chocolate frosting, reduce the powdered sugar to 4 1/4 cups and add 3/4 cup unsweetened cocoa powder.

EASY DAIRY FREE CHOCOLATE FROSTING

Steps:

• In a large bowl, mix the room temperature butter until smooth.
• Add the cocoa powder and 1 cup of the powdered sugar and sift into the butter.
• Mix until mixture starts to come together.
• Sift another cup of the powdered sugar and mix until frosting looks stiff.
• Add 2 Tablespoons of milk and whip until smooth.
• If needed, add another Tablespoon of milk until the frosting is easy to spread.

DAIRY FREE FROSTING

Steps:

• In a large bowl, beat the shortening, sour cream or yogurt and vanilla extract until smooth and fluffy.
• Add salt and powdered sugar, about 1 cup at a time, and mix until each addition has been fully incorporated.

DIVVIES DAIRY-FREE VANILLA FROSTING

Steps:

• 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.

DAIRY-FREE VANILLA FROSTING

Steps:

• Beat confectioners' sugar and margarine together using an electric mixer on low speed. Add 1/4 teaspoon water to increase creaminess if needed. Add vanilla extract. Increase speed to high and continue to mix until frosting is stiff. Refrigerate until ready to use.

CHOCOLATE FUDGE FROSTING - DAIRY FREE

Steps:

• Mix all ingredients except vanilla.
• Bring to full rolling boil and boil for 1 minute.
• Remove from heat, add vanilla and beat until creamy.

MOCHA FROSTING - DAIRY FREE

Steps:

• Cream margarine and sugar until fluffy.
• Add cocoa powder and coffee, beat until thick.

CREAMY CHOCOLATE FROSTING - DAIRY FREE

Steps:

• cream margarine and sugar until fluffy.
• Add egg yolk and beat, then beat in cocoa powder.
• If frosting is too thick add a little warm water.
• Makes enough to frost a 9 inch layer cake.

DAIRY FREE CHOCOLATE FROSTING

Steps:

• Combine all the ingredients in a large mixing bowl, starting with 1 tablespoon of dairy-free milk. Use a stand mixer or hand mixer to beat until light and fluffy. If the frosting is too thick, beat in the extra dairy-free milk one tablespoon at a time.

PEPPERMINT FROSTING - DAIRY FREE

Steps:

• In small bowl, blend on high egg whites, cream of tartar, and salt until soft peaks form.
• Gradually beat in sugar until glossy.
• Gradually beat in corn syrup and vanilla.
• Add peppermint extract and blend well.
• Beat until stiff peaks form (about 6 minutes).
• Blend in green food colouring.