This was my first real attempt at pretty frosting. I bought an icing decorating kit a few years ago but didn’t have an frosting recipe that was firm enough to use it with. Not so anymore! After I made my Oreo frosting, I realized I had a good recipe. This recipe is almost the same except for no Oreos and it’s a little moister and has cocoa powder.
I frosted my Great Divide cupcakes with this frosting.
Ingredients:
3 1/2 c. powdered sugar
1 tsp vanilla
2 T. plus 1 tsp. butter (I used SmartBalance)
2 T. shortening (I used Spectrum. You could probably use butter instead but it may not hold its shape as well.)
1/4 tsp salt
7 tsp non-dairy milk (I used Silk’s Original Cashew Milk but you could also use coconut or almond)
1/4 to 1/3 c. cocoa powder (depending on how dark you want the chocolate to be)
Directions:
Combine powdered sugar, vanilla, butter, shortening, and salt in a bowl. Combine with a fork or a pastry cutter. Add cocoa, starting with 1/4 c. You can always add more later. Add non-dairy milk one teaspoon at a time. You will need at least 4-5, but stir well before adding the last couple. If your frosting will hold its shape, stop adding liquid. Mix with a mixer for about a minute to combine well and to add a little fluff.
If you have a cake decorating set, put the frosting in the bag/canister, add your favorite tip, and frost away! If you don’t have a kit but don’t want to just smear the frosting on your cupcakes, you could fill a plastic Ziploc bag with frosting and then cut the tip off of one end and squeeze it out to swirl it on the cupcakes. Enjoy!
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