Fluffy and sweet, be sure you add this to your recipe box so you can wow your neighbors with your upcoming holiday baking!

Doesn’t it seem that once Halloween is done, time speeds up until Christmas? With baking, and cookie decorating season fast approaching, it’s time to make sure you have an excellent vanilla frosting.

I love this sweet frosting. The original recipe says that it tastes like the inside of a twinkie, and I have to say that with my additional tweaks that it REALLY does!

I tried out a new recipe for the cupcakes seen in the picture. They were quite lackluster, but this frosting was redemptive. I still ate them, because the frosting was that good!

Fluffy and sweet, be sure you add this to your recipe box so you can wow your neighbors with your upcoming holiday baking!

THE Best Dairy-Free Vanilla Frosting (GF, Vegan, Top 8 Free)

Adapted from The Allergen-Free Baker’s Handbook” by Cybele Pascal

1/2 cup dairy-free, soy-free vegetable shortening
1/2 cup coconut oil
pinch of salt
3 cups powdered sugar
1/4 cup vanilla rice milk
1/2 teaspoon vanilla extract

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

Add the powdered sugar, rice milk and vanilla. Beat until smooth and fluffy.

*This was great for piping swirls, however if you’re doing more complicated designs, be sure to add enough powdered sugar for a stiffer consistency.*