Allergy-Free Peppermint Frosting

Easily changed to other flavours, this makes just the right amount for a few cupcakes!

• 1 Tbsp + 1 tsp vegetable shortening
• 1/2 C allergy-free powdered sugar
• 1/2 Tbsp dairy-free milk (almond, rice, soy, etc.)
• 1/4 tsp peppermint extract

1.  In a small bowl, beat shortening with whisk or fork until light.  Gently mix in powdered sugar until well combined.  Add milk, a bit at a time, and beat together until desired consistency.  Mix extract in completely.

Robyn's notes: change the extract to change the flavour, but be sure to check for hidden allergens in your extract choices: some may contain gluten or corn.  To make vanilla frosting without using extract, scrape the "caviar" from a vanilla bean and stir it into the milk before adding that to the bowl.  If you haven't ground the sugar very well when making your powdered sugar, there might be a slight grainy texture to this frosting, but if you've gotten a nice fine grind this will come out exactly like the standard homemade frostings.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently