How to Make Non-Dairy Cookies and Cream Frosting

by Kali Geek

Supplies

  • 1 cup shortening
  • 5 cups confectioner's (icing) sugar
  • 1-2 teaspoons clear vanilla extract
  • 1-3 tablespoons soy milk or similar
  • 12-20 crushed Oreos or similar
  • Pinch salt
  • Instructions

    Step 1

    Don't confuse non-dairy with 'healthy', this is terrible for you. It is very sweet so go for a less sweet cake. Also check your cookie ingredients, Oreos are milk free but similar cookies may not be.

    Step 2

    For cake filling, I use only a bit of 'milk' substitute and I use the most cookies and crush them roughly for a thick filling.

    Step 3

    For straight frosting, I use more 'milk' and less cookies that are more finely crushed so it's easier to spread or pipe. If I'm doing both, I add the smallest amount of 'milk', then split the batch.

    Step 4

    I find it easiest to crush the cookies by putting them in a big freezer bag and whacking them with a spoon or rolling pin. I can use the bag later to pipe icing

    Step 5

    Shortening goes into mixer. I'm using a Crisco bar.

    Step 6

    Beat it for a minute until it's fluffy.

    Step 7

    Add vanilla and salt and let it mix for a few seconds. I'm not using clear vanilla because I'm covering this frosting with fondant.

    Step 8

    Add sugar 1cup at a time. Let each cup stir for a bit to incorporate and then put the mixer on beat to fully integrate it. You may not need all 5 cups.

    Step 9

    You icing will look terrible and broken. Beat in your 'milk' one Tbsp at a time until you reach your desired consistency.

    Step 10

    Looks like icing again, Yay!

    Step 11

    Stir in cookies. This is a 'frosting' batch.

    Step 12

    This is a thicker 'filling' batch.

    Step 13

    Frost cake.