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07-31-2007, 07:41 PM
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Buttercream Frosting
1/4 cup dairy-free butter, softened 1 cup organic powdered sugar 1 tsp gluten-free vanilla 1 tbl rice or almond milk (Rice Dream brand has a tiny bit of gluten-so avoid that brand if you are sensitive) 2 tbl raspberry or strawberry juice for the pink color (I had some frozen berries in the freezer, just defrosted and squeezed the juice out) Cream butter-mix in powdered sugar, vanilla, and rice milk. Beat until smooth. Add more milk to reach desired consistency. Refridgerate to harden. Spread on cookies and refridgerate again.     
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