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Personal > Recipes > No-Milk Frosting

No-Milk Frosting

We worked this up for our son Alan, who's allergic to milk proteins.

Ingredients

Directions

For a a 13"× 9" rectangular cake, use the quantities for the small cake.

For a 2-layer 8" round cake, use the quantities for the small cake.

For a 3-layer 8" round cake, use the quantities for the large cake.

 

Blend shortening and sugar. Stir in vanilla and milk. Beat until smooth and of spreading consistency.

Modifications

  • For orange or lemon frosting, omit vanilla and substitute juice for milk; stir in ½ (¾) tsp lemon peel or 2 (3) tsp orange peel.

  • For peanut butter frosting, substitute peanut butter for shortening, and increase soy milk to ⅓ (½) cup or so.

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