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SunButter Buttercream

Recipe information

  • Yield

    makes enough to frost 12 cupcakes (or 2 8-inch cakes)

Ingredients

1/4 cup plus 2 tablespoons dairy-free, soy-free vegetable shortening
1/3 cup smooth SunButter
1 1/2 teaspoons pure vanilla extract
1 1/4 cups confectioners’ sugar
2 tablespoons rice milk

Preparation

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, SunButter, and vanilla on medium speed for about 2 minutes.

    Step 2

    Add the confectioners’ sugar, mix (it will be crumbly), then add the rice milk. Beat on medium speed for 5 minutes, or until fluffy and smooth. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.

Allergen-Free Baker's Handbook
TagsFrostingDessertSunflower SeedSeedDairy FreeGluten FreeVeganVegetarianNut FreeQuickEasy30 Minutes or Less5 Ingredients or FewerNo-CookStand MixerCookbooks
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