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.
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.