Cupcake Icing (parve, no soya, non-hydrogenated)

Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide


  • ½ cup nonhydrogenated shortening
  • ½ cup nonhydrogenated margarine
  • 3½ cups powdered sugar, sifted if clumpy
  • 1½ teaspoons vanilla extract
  • ¼ cup plain soy milk or soy creamer


  1. Beat the shortening and margarine together until well combined and fluffy
  2. Add the sugar and beat for about 3 more minutes
  3. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy

I found the above recipe. Earth Balance makes a non-hydrogenated margarine and Shortening,and I would think that you can substitute Rice Milk for the Soy Milk.

As for the food coloring, I found a product online that might be what you are looking for.

So give it a try and let me know. Good Luck!

-The Kitchenner Rebbe

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.