Wednesday, November 2, 2011

Dairy Free Pumpkin Buttercream

Dairy Free Pumpkin Buttercream


This icing is perfect for autumn and is wonderful on chocolate or gingerbread cakes or cookies.  This recipe makes enough for 12 cupcakes so be sure to double if you're making a large layer cake or a bigger batch of cupcakes.

1/2 cup shortening
1/4 cup pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 teaspoon vanilla
4 cups powdered sugar

Cream shortening, pumpkin, and spices.  Slowly add powdered sugar until well blended. 

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