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Posie Cream Frosting
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Recipe Created By: Linda Marienhoff Coss
2 cups dairy-free 100% vegetable shortening
1/8 tsp salt
3 cups sifted powdered sugar, divided use
1/4 cup dairy-free margarine, room temperature
1 1/2 tsp vanilla extract
food color (optional)
Place shortening, salt, 1 cup of the powdered sugar, margarine and vanilla in mixing bowl. Beat with electric beaters at medium speed until mixture is smooth. Gradually beat in the remaining sugar until of spreading consistency. If desired, tint with food color.
Please note that it is essential that you use electric beaters for this recipe -- the consistency will be terrible if you mix it by hand.
Makes enough to frost a 9-inch double-layer cake or a 9” x 13” single layer sheet cake, with enough left over for decorating.
Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
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Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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