Makes frosting for 12–18 cupcakes
What you need:
1½ cups non-hydrogenated vegetable shortening
¾ cup non-hydrogenated margarine
1 tablespoon soy lecithin
1 teaspoon banana compound ¾ cup mashed banana, fresh (about 1 large banana)
3½ cups powdered sugar
What you do:
1. In bowl of a stand mixer, whip shortening, margarine, lecithin, banana compound, and fresh bananas until completely combined. Scrape bottom of bowl to ensure all ingredients are mixed thoroughly.
2. On low speed, slowly add sugar. Once sugar is incorporated, mix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes. Put frosting into a pastry bag and cut 1/2-inch off tip.
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