This dairy-free and refined sugar-free vegan buttercream frosting is not overly sweet and perfect for frosting a layered cake or a dozen cupcakes! To make it pink, add in one tablespoon of organic beet juice powder. I also like to add 5 to 6 drops of lemon essential oil to brighten the flavors.
Ingredients
2 cups
organic palm shortening
1 cups
arrowroot powder
1 cups
maple syrup
½ teaspoons
raw vanilla powder
½ teaspoons
almond extract
(optional)