Allergen-Free Lemon Frosting
Ready In: 10 mins
Serves: 12
Yields: 12 cupcakes
Ingredients
- 1 1⁄2 cups powdered sugar
- 1⁄4 teaspoon salt
- 2 tablespoons Crisco (or other shortening that you can tolerate)
- 2 tablespoons light corn syrup (usually this is Maple syrup but that's too strong for the lemon flavor)
- 1 teaspoon lemon essence
- 1⁄8 cup soymilk (I use vanilla, but you can use whatever)
Directions
- Mix powdered sugar and salt.
- Beat in shortening with hand mixer.
- Beat in corn syrup and lemon essence.
- Add milk 1 Tbs at a time and beat to desired consistency (mine usually takes 2 Tbs).
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