Wednesday, November 16, 2011

Vegan Peanut Butter Frosting Recipe

I designed this frosting to go with my strawberry preserve filled banana cupcake recipe.  They go together well.

1/2 cup shortening (I used Crisco)
1 teaspoons vanilla
4 tablespoons rice milk
1 cup creamy peanut butter (at room temperature)
1 1/2 - 2 cups powdered sugar

Using the whisk attachment on a blender.  Whisk the shortening until fluffy.  Add the rice milk and vanilla and whisk thoroughly.  Add in the peanut butter.  When all of the ingredients are nice and fluffy, slowly add in the powdered sugar.  If it gets a little thick, add a little more rice milk until the desired consistency is achieved.


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