Frosting Recipes

Note:  These recipes are for a dairy-free diet.  If you use cow's milk, use that instead of water or
rice milk, and use any type of butter or margarine (salted or unsalted).  In the "Penuche Frosting"
recipe, omit the salt.

Frosting
1/3 cup acceptable margarine (or white vegetable shortening)
4 1/2 cups powdered sugar
1/4 cup rice/soy milk or water + 1/2 teaspoon
 or 1 tablespoon powdered rice/soy milk and 1/4 cup water + 1/2 teaspoon more water
1 teaspoon vanilla (You might want 1 1/4 teaspoon vanilla if you are using water.)
Food coloring (optional)
Rice/soy milk or water

In a mixing bowl, beat margarine (or shortening) until fluffy.  Add powdered rice milk (if using)
and then slowly add 2 1/2 cups powdered sugar, beating well. On low speed, add water and vanilla. 
Slowly beat in the rest of the powdered sugar. Add food coloring (if you want).  Beat until fluffy. 
Beat in extra milk (or water) to spread on a cake.  Frosts two 8 or 9 inch cake layers or the top of
one 9x13 inch cake.

Frosting
2 tablespoons softened margarine (or white vegetable shortening)
2 cups + 2 tablespoons powdered sugar
2 tablespoons water/juice/rice/soy/cow's milk
1/2 teaspoon vanilla extract or a drop or two of mint or orange, etc. extract

Mix everything together with a spoon.  (Add a little more milk/water if needed.)

Frosting Version #2
2 cups powdered sugar
2 tablespoons water/juice/rice/soy/cow's milk
1/2 teaspoon vanilla extract or a drop or two of mint or orange, etc. extract

Copyright 2003 © Barbara Pratt.  All rights reserved.

Mint Frosting
Follow the above recipe except add 1/8 teaspoon mint extract and add 1 teaspoon milk or water
instead of the vanilla.  You can add a drop or two of food coloring.

Orange Frosting
Variation #1
Follow the above recipe except replace orange juice instead of the 1 teaspoon of water or rice milk
instead of the vanilla.

Variation #2
Follow the above recipe except add 1/8 teaspoon orange extract and 1 teaspoon milk or water instead
of the vanilla.   You can add a drop or two of orange food coloring.

Peppermint Frosting
Follow the above recipe except add some chopped peppermint sticks to the frosing.

Penuche Frosting
1/2 cup acceptable margarine
Just under 1/2 teaspoon salt
1 cup packed brown sugar
1/4 cup rice/soy milk or water
 or 1 tablespoon powdered rice/soy milk and 1/4 cup water
3 1/2 cups sifted powdered sugar
1 teaspoon vanilla

Melt the margarine and salt in a medium sized saucepan.  Add brown sugar and stir. Cook and
stir until bubbly.  Remove from the heat, add water/milk, powdered milk (if using) and stir until
smooth.  Add powdered sugar and mix with a spoon until you can spread it on a cake. Frost right
away the tops of two 8 or 9 inch cake layers or the top of one 9x13 inch cake.

Thin Frosting (Icing)
1 cup powdered sugar
2 tablespoons rice/soy milk or orange juice
1/4 teaspoon vanilla extract (Omit if using orange juice.)
Two or three drops of food coloring (Optional. Use a particular color for different times of the year.)

Mix all the ingredients and spread with a spoon over cinnamon rolls or other bread items.

The Pratt Family Cookbook

Copyright © 2001-2003 Barbara Pratt. All rights reserved.