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contributed by Traci Sellers
Very light and fluffy, this frosting looks (and tastes) fantastic on cakes or cupcakes. I especially favor the almond version.
INGREDIENTS:
* 1/4 c Spectrum Organic Shortening (non-hydrogenated)
* ¼ c light olive oil (Bertolli’s is the only certified raw, or cold-pressed light oil)
* ½ c powdered evaporated cane juice crystals (a.k.a. Organic Powdered Sugar)
* ½ t almond or vanilla extract (optional)
DIRECTIONS:
1. Place all ingredients in a medium mixing bowl.
2. Beat together on low until well combined. Increase mixer speed to high and whip frosting until light and fluffy, 1 to 2 minutes. If it is a warm day, your frosting may get melty or soupy. Place in freezer for five to ten minutes and whip again.
Very light and fluffy, this frosting looks (and tastes) fantastic on cakes or cupcakes. I especially favor the almond version.
INGREDIENTS:
* 1/4 c Spectrum Organic Shortening (non-hydrogenated)
* ¼ c light olive oil (Bertolli’s is the only certified raw, or cold-pressed light oil)
* ½ c powdered evaporated cane juice crystals (a.k.a. Organic Powdered Sugar)
* ½ t almond or vanilla extract (optional)
DIRECTIONS:
1. Place all ingredients in a medium mixing bowl.
2. Beat together on low until well combined. Increase mixer speed to high and whip frosting until light and fluffy, 1 to 2 minutes. If it is a warm day, your frosting may get melty or soupy. Place in freezer for five to ten minutes and whip again.
Fluff Frosting
