Skip to main content
Epicurious
Cookbooks

Velvet Frosting

Recipe information

  • Yield

    makes enough to frost 1 8-inch layer cake

Ingredients

1 cup dairy-free, soy-free vegetable shortening
Pinch of salt
3 cups confectioners’ sugar
3 tablespoons rice milk
1 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract

Preparation

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.

    Step 2

    Add the confectioners’ sugar in three batches, beating after each addition.

    Step 3

    Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy, and fluffy, about 5 minutes.

Allergen-Free Baker's Handbook
TagsFrostingDessertDairy FreeGluten FreeNut FreeKetoVeganQuickEasy30 Minutes or Less5 Ingredients or FewerNo-CookStand MixerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.