Vegan Whipped Topping

• 2 tablespoons cornstarch
• 1/2 cup rice milk
• 1/2 cup dairy-free, soy-free vegetable shortening
• 1/2 cup caster sugar (very fine)
• 1/2 teaspoon pure vanilla extract

1. Whisk together the cornstarch and rice milk in a small heavy saucepan until smooth, being sure to whisk out any lumps.
2. Bring to just below a simmer (a scald) over medium-low heat, stirring continuously with a wooden spoon, until it thickens (this happens very quickly, in about 1 minute or less).
3. Remove from the heat and stir vigorously until smooth.
4. Set aside to cool.
5. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and caster sugar on medium speed for 3 minutes, then add the vanilla.
6. Continue to beat while adding the cooled rice milk mixture, until fully incorporated, about 1 minute, stopping to scrape down the sides as necessary.
7. Beat for 2 to 3 more minutes, or until light and fluffy, making sure youve whipped out any lumps.
8. Serve at room temperature (it solidifies when chilled).

cornstarch, rice milk, vegetable shortening, caster sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/vegan-whipped-topping-379130 (may not work)