YIELD: 4 CUPS
A standard in any dessert lover’s arsenal, this recipe works exceptionally well with either margarine or coconut oil. If you opt for the latter, add a pinch of salt and keep slightly chilled.
________________________________________________________________
Ingredients
6 tablespoons non dairy margarine or coconut oil (cold)
6 cups confectioners sugar
2 to 3 teaspoons vanilla extract
6 tablespoons non dairy milk
2 additional tablespoons softened non-dairy margarine or coconut oil
________________________________________________________________
Directions
- Cream together the 6 tablespoons margarine and about ½ cup of the confectioner’s sugar.
- Gradually add in other ingredients, except the softened margarine.
- Once all the other ingredients have been combined and are fairly smooth, add in softened margarine.
- Mix on very high speed, using a whisk attachment, whipping until fluffy.
- Use immediately on the cake, or chill in the fridge for later use.
- If refrigerated, make sure you let it soften slightly by setting the icing out at room temperature just until it is softened enough to spread easily onto the cake.
- If you find the icing too thick, add a touch more non-dairy milk to thin.
- Store in an airtight container in the refrigerator for up to 2 weeks.
