This is the perfect topping for my Dairy Free Pumpkin Carrot Cupcakes.
You’ll need:
- 1/2 cup Vegetable Shortening
- 2 cups Powdered Sugar
- 1 tablespoon Maple Syrup
- 1 teaspoon Cinnamon
With an electric mixer, beat shortening on medium until smooth.
Add syrup and cinnamon and slowly add powdered sugar until well-mixed.
Continue mixing on high until light and fluffy.
