Prep 12 mins
Cook 0 mins
This is just a basic frosting, more airy than creamy. Can be flavored with 1 tsp of any kind of extract. Non-dairy!
- Mix all ingredients together, adding boiling water last.
- Beat on high for 6-10 minutes until frosting forms peaks.
I needed a milk-free recipe for my son's birthday party because he has several friends who are lactose intolerant and/or have milk allergies/reactions. This was pretty quick (beating time will likely vary--about 10-12 minutes for me), easy, and delicious! I made the recipe just as it is--no additions or substitutions. It is definitely light and airy which worked well for me because I used it to frost angel food cupcakes. They were a hit! I actually enjoyed the frosting so much that after the party I used the remainder of the frosting as a "dip" for the leftover cupcakes. I will say that I liked it better when used the first day. It hardens some by the second day, but is still on the light side, like a crisp meringue. It was too sugary sweet for my taste after it set overnight, but I'd still use this recipe again. Thank you!
I just tried making this to frost a chocolate cake. I added a tsp. of vanilla & peanut butter to the mix and beat it using my electric mixer. After 15 minutes it still was not setting up, so I tried adding some powdered sugar to thicken it. It of course was way too sweet then, so I had to add about 1/2 cup of peanut butter to cut the sweetness & help it to thicken up. In the end it turned out alright, but I don't think I'll be using this recipe again. Thanks anyway.