How to Make Creamy, Milk-Free Frosting

by Eric Bishop

This recipe makes a very small amount. Feel free to double, or make separate batches for different colors. I had to find something other than icing, since my son is allergic to milk.

Supplies

  • 1 C powdered sugar.
  • 1/4 C shortening
  • 1/2 tsp almond extract OR vanilla extract
  • 1 T & 1 tsp Water
  • Food coloring
  • Instructions

    Step 1

    Measure 1 Cup powdered sugar and 1/4 Cup shortening. I use crisco sticks for easy measuring.

    Step 2

    Put powdered sugar & shortening in a bowl with 1 T of water. Mix by hand or with a whisk attachment on a mixer.

    Step 3

    After mixing, if you want the frosting to be thinner, add another tsp of water. Keep adding small amounts of water until it is just before how you like. The extract that you add later will thin it too

    Step 4

    Add your extract and mix again. Almond extract will make it taste like the frosting at Eileen's, if you have ever been to Nebraska and had their frosted cookies. The best!

    Step 5

    Frost your cookies... Add food coloring as needed.