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Fluffy Coconut Frosting

This light-as-air coconut buttercream frosting pairs beautifully with vegan pastry chef Kim Garr’s Coconut Kiwi Cupcakes.

Serves: 2 cups

Makes 2 cups

What you need:

¾ cup vegan shortening
¾ cup non-hydrogenated margarine
1½ cups powdered sugar, sifted
1 tablespoon non-dairy milk
1 teaspoon coconut extract
6 kiwi slices (garnish)
Shredded coconut (garnish)

What you do:

1. In an electric stand mixer or with a hand mixer, beat shortening until creamy. Add margarine and whip into shortening. Stop mixer, and scrape sides of bowl.

2. With mixer on low, add powdered sugar. Once mixed in, stop the machine. Add non-dairy milk and coconut extract, then mix. Scrape sides of bowl, and whip frosting on high for several minutes until fluffy.

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