This recipe is perfect for those who want a whipped cream frosting without the dairy – it’s a relatively good substitute for whipped cream frosting on cakes and cookies (and great right out of the bowl). If you added just a tid more liquid, you ‘might’ be able to use it as a whipped topping, but we think it’s much more believable as a frosting!
5 Tablespoons (about 2.5oz or 70.8g) Better Batter Flour
1 cup non dairy Milk substitute (you may use almond, soy, or coconut milk)
1 teaspoon Vanilla
1 cup shortening (like Crisco – we prefer organic palm shortening)
1 cup Granulated Sugar (not Powdered Sugar! Make sure there’s no bone char for a really vegan version)
In a small saucepan, whisk flour into milk substitute and heat, stirring constantly, until it thickens. It should be the consistency of brownie batter. Remove from heat and let it cool to room temperature. It MUST be completely cool before you blend it with the shortening. Stir in vanilla.
While the mixture is cooling, cream the shortening and sugar together until light and fluffy. In order to remove the graininess you will need to blend this on high speed for 5-10 minutes. It’s essential that you make sure your sugar is completely dissolved into the shortening before proceeding with the next step.
Add the completely flour paste to the beaten shortening, and beat on high speed until it looks curdled – continue to beat past this point and the mixture will become like whipped cream.