The buttercream icing my mum used growing up was and is my favorite icing.  I always hated having store bought cake somewhere else, grumbling in my mind about how much better it would taste if my mum had made it.

As I posted a cake mix for you all to enjoy, I might as well share the adapted buttercream icing.  Did any of you take the off your cake as a kid so that you could eat it last?  Oh, and if you don't have cake, just put the icing between graham crackers (gluten-free, of course).  And if you don't have any of those, you can do like Katie has been doing and eat it with a spoon.





Allergy-friendly Buttercream Icing

1/2 c. organic all-vegetable shortning
1/2 c. dairy-free butter
1 t. gluten-free vanilla
4 c. organic powdered sugar
2 T. original rice milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed.


(Note: We found that putting some of this icing in the middle of the Chocolate Thumbprint Cookies was really good.)

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