We had a party here the other day (wonder if that’s where I got this killer cold?) and one of the attendees was our vegan daughter. It was easy to find a cake mix with no milk products, but I didn’t even think of looking for a non-dairy frosting. When she came to the party, she brought a cake frosted with an off-the-shelf non-dairy product, so the joke was on me.
Here is the recipe I used for a tasty, fluffy frosting, easy and tofu-free.
Non-Dairy Cake Frosting
- 3 Tbs non-dairy margarine (Blue Bonnet Light is one)
- 1/3 cup butter-flavored shortening (like Crisco)
- 1/4 tsp vanilla (or other flavoring)
- 1 1/2 cups powdered sugar
Beat with electric mixer until well-mixed and fluffy. Covers one sheet cake, a double-layer cake, or 24 cupcakes.
These were butter pecan, so I topped each cupcake with a pecan. They were very pretty and very good.
Now, if you will, please talk quietly amongst yourselves whilst my cold and I languish. Alas.
WRITING PROMPT: How does your main character deal with something like a cold or a splinter: unpleasant and inconvenient but not serious?