A light vanilla frosting that is low histamine & dairy free
* Update: Having the dairy free butter be the right temperature really makes a difference in this recipe. If it's too soft, it gets too wet and separates. If it's too cold it doesn't blend well. You want it to be slightly soft, where you can push into it with a spatula and it sticks in the butter, but is really soft around the edges.
In a medium size bowl combine dairy free butter, salt, & vanilla, beat with a hand mixer for 10 seconds.
Add powdered sugar & 1 TB water. Beat until well combined. If it is too dry, add another tbsp of water. If it is too wet, add some more powdered sugar.
Sometimes it separates if you beat it too long, because the df butter gets too warm. If it does, try adding more powdered sugar. I have not mastered this yet 😆
To make olive oil frosting:
Substitute 3T +2 1/4 tsp extra light tasting olive oil for the dairy free margarine.
Increase water by 1-2T.
This frosting freezes and thaws well. I like to freeze it in an ice cube tray so that it's in individual serving sizes. I cover the tray with saran wrap so it stays fresh. I scrape out a cube with a knife when I want to have a cinnamon roll, cupcake, monkey bread, or a sugar cookie.
I've also frozen it in sandwich bags. Take the bag out and let it thaw in the fridge for a couple hours or in the counter for a half hour. Then cut one of the corners of the plastic bag, and voilà, you have a frosting piping bag!
0 servings