I started working at a bakery when I was 15 years old and developed a love for baking and cake decorating. In my opinion, this cannot be done well without homemade icing. I would typically use a lot of butter in my icing, and a little bit of whipping cream to get a nice creamy texture. This has been a bit of a challenge for me since removing dairy and soy from diet, and I have tried several different recipes, methods, and substitutes. I plan to continue to try new things to find lots of great icing options, but I have settled on a basic white icing recipe that has worked well for me. I used this for Sweet Girl’s birthday cake, and it worked well for decorating (picture below). It tastes great with the Dairy, Soy, and Gluten Free chocolate and vanilla cakes, too.
1 cup palm oil shortening
3 ½ cups powdered sugar
2 tsp vanilla extract
2 Tbsp coconut milk
- Beat shortening in mixer until smooth.
- Gradually add the sugar, beating slowly at first, and scraping sides as needed. Mixture should be pretty dry and crumbly.
- Add vanilla and coconut milk and beat on high speed for about 5 minutes. Icing should be light and fluffy, and should have increased in volume.
This recipe should yield enough to ice a 9” layer cake. It was enough for me to ice about 6 dozen mini cupcakes.
For coloring, you can use any food coloring or icing color, but adding too much liquid will thin the icing out. As I mentioned in my sugar cookie cut out recipe, I prefer not to use artificial coloring. For the cupcakes pictured, I used liquid chlorophyll for the green, beet powder for the pink, and turmeric for the yellow. For the birthday cakes, I simply added cocoa powder to get brown. The blue is really cool – you basically boil red cabbage until the color all come out into the water (this is how you get purple), then you reduce it down and add VERY small amounts of baking soda until it turns blue. If you add too much, it will turn green and start to taste bad, so you have to be careful. If done correctly, it makes a beautiful blue color!