You'll need an electric beater for this recipe (also what she said.)
Yields enough icing for 12 cupcakes. Double or triple for whole cakes.
1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine (Earth Balance or vegan Becel)
1 1/2 cups icing sugar, sifted
1/8 heaping cup cocoa powder, sifted
1 teaspoons vanilla extract
1/8 cup chocolate soy milk
1. With a fork, cream shortening and margarine together with a fork.
2. Add cocoa and beat on low-medium speed until completely mixed.
3. Add soy milk, and beat on low speed until completely mixed. Beat on medium-high speed until entire amount of sugar is used. (You might adjust the amount of sugar according to your desired sweetness. Just stick your finger in and taste it. Don't be afraid.)
5. Add vanilla and mix on medium-high speed until fluffy, about two minutes.
Enjoy!
1 backtalker(s):
Great to see you read at BOLO the other night! I couldn't get over how young you are! Your writing had me guessing you were older. It's so wise and mature!
Anyway, question for you: where do you get non-hydrogenated shortening? I've been wanting that in my kitchen for years!
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