… A Smooth, Creamy Frosting for Spreading or Piping!
This frosting is perfect for decorating your cutout cookies at Christmas time, or for any time you make rolled and shaped cookies. The frosting spreads very smoothly, and is the right consistency for piping your fine details (this is not my forte, as you can see). The frosting will firm up just right as it sets.
Using only three ingredients: vegan margarine, almond milk, and powdered sugar, you’ll have a clean, white frosting. Want to know a tip? I omitted the vanilla extract because I don’t think this recipe needs the flavor, and it will cause the white frosting to become beige. If you want colored frosting, simply add a few drops of food coloring. If you need to stay away from using food coloring dye, you can create your own natural food dyes by using carrot juice for yellow and orange, beet juice for red or pink, elderberry or blueberry juice for blue and purple, and a combination of your carrot and elderberry juice for green. Depending on how strong you want your natural colors to be, you may need to substitute some of the almond milk or non-dairy milk with your juice, so as not to make your frosting too runny.
Have fun and don’t worry about being a perfectionist when embellishing your cookies. Part of the fun of these cookies is the handmade love that shows on them. Happy decorating!
Gluten-free Dairy-free Cutout Cookie Frosting
Prep time: 5 minutes
Cooking time: None
Makes: about 2 ½ cups of frosting
3 cups powdered sugar
4 Tablespoons non-dairy margarine, melted – I use Earth Balance Natural Buttery Spread – soy free
2 2/3 Tablespoons (8 teaspoons) non-dairy milk substitute – I use Blue Diamond Almond Breeze Unsweetened Almond Milk
food colorings of your choice, optional – I like to use India Tree Vegetable Colorants (all natural)
decorating sugars or candies, optional
Place sugar, margarine, and milk in a bowl. Whisk until smooth and ingredients are completely combined. Set aside for about 5 minutes to slightly stiffen.
If adding coloring, place some of the white frosting and in a small bowl and add coloring as needed. If the frosting becomes too thin, simply stir in additional powdered sugar, 1-2 Tablespoons at a time until desired consistency is reached. If frosting becomes too thick, add in a teaspoon of liquid (either non-dairy milk or juice for coloring) until desired consistency is reached. It requires much less liquid to thin frosting than it requires of powdered sugar to thicken. It isn’t a one-to-one ratio.
Spread on cookies as desired. If piping, let frosting sit for about 15 minutes to stiffen a bit more. Stir before adding to piping bag fitted with piping tip. For a quick substitute to a professional piping bag, use a re-sealable plastic baggie, cut the tip off of one corner, fit with piping tip, and proceed as usual.
Set frosted cookies on a plate or cooling rack to let frosting firm up for about an hour, unless you want to eat softly frosted cookies right away (which is practically a must when decorating Christmas cookies, right?)
Store in an airtight, re-sealable container at room temperature for up to a week.
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