Chocolate Buttercream Frosting

• 6 tablespoons dairy-free, soy-free vegetable shortening
• 2 2/3 cups confectioners sugar
• 1/2 cup unsweetened cocoa powder
• 1/3 cup plus 1 tablespoon rice milk
• 1/2 teaspoon vanilla extract
• Pinch of salt

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening on medium speed until light and fluffy, about 2 minutes.
2. In a separate bowl, whisk together the confectioners sugar and cocoa powder, being sure to work out any lumps.
3. Combine the sugar mixture with the shortening, alternating with the rice milk.
4. Add the vanilla and salt.
5. Beat until smooth and fluffy, about 5 minutes.
6. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.

vegetable shortening, confectioners sugar, cocoa, rice milk, vanilla, salt

Taken from www.epicurious.com/recipes/food/views/chocolate-buttercream-frosting-379162 (may not work)