Tuesday, February 9, 2010
Chocolate Frosting !!!!
6 tablespoons shortening
2 2/3 cups confectioner's sugar
1/2 cup unsweetened cocoa powder
1/3 cups + 1 tablespoon milk sub.
1/2 teaspoon vanilla extract
pinch of salt
1. In the bowl of your stand mixer cream the shortening using the paddle attachment until light and fluffy.
2. In a separate bowl whisk together the confectioner's sugar and the cocoa powder, making sure to get all the lumps out.
3. combine the sugar mixture with the shortening, alternating with the milk sub. Add the vanilla and salt. Beat until smooth and fluffy, about 5 minutes. You can pipe the frosting or just spread it with a knife.
*makes enough for (12) cupcakes or (2) 8 inch cakes*
*From the Allergen-free Baker's Handbook by Cybele Pascal*