Vegan Whipped Topping

1. 1

   Whisk together the cornstarch and rice milk in a small heavy saucepan until smooth, being sure to whisk out any lumps.

2. 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. 3

   Remove from the heat and stir vigorously until smooth.

4. 4

   Set aside to cool.

5. 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. 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. 7

   Beat for 2 to 3 more minutes, or until light and fluffy, making sure youve whipped out any lumps.

8. 8

   Serve at room temperature (it solidifies when chilled).

* Per serving · 4 servings · Values may vary.

No additional tips available.