I use this for cakes, cupcakes and frosting cookies that I don’t want/need to freeze. It sets up much softer, so stacking is not possible without losing decorating details. But this is very creamy and looks great on a simple round cookie with some sprinkles tossed on. Super kid friendly. It is also a good frosting to put between cookies as the creamy center in a sandwich cookie. Do not freeze, however, as the icing separates. If you need to make cookies ahead of time and still want to use this icing, bake, cool and freeze the unfrosted cookies. The day before or the day that you need them, thaw the cookies and decorate.
I feel a bit guilty thinking about frosting today as my friend, Cari (see the Undomestic link) is running a marathon today. Go, Cari! Woo-hoo!! I hope you have fun on the Chocolate mile! Mom, teacher, grad student, writer, marathoner all while being very real and down to earth, not to mention very sweet. She is quite amazing!
Myself? Well, I am now going to go eat a cupcake and take a nap.
GFCF “Butter Cream” Icing
3 T GFCF margarine (I use Earth Balance), room temperature
3 T organic palm shortening
1 1/2 C confectioners’ sugar
2 T GFCF rice milk
1/2 t GFCF vanilla extract — or desired flavoring
In a medium bowls beat together all ingredients until thoroughly mixed and smooth. Color with gel food coloring if desired. Makes 1 cup of icing.