Beat: Using an electric hand mixer or stand mixer, beat the palm shortening on high for 2-3 minutes, or until soft peaks form. Add the vanilla extract and continue to mix.
Add the powders: Slowly add the powdered sugar and cocoa powder to the bowl and continue to whip until combined.
Mix in the milk: Add ½ cup dairy free milk. Continue adding a little more milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. Mix for 2-3 minutes until no clumps remain.
Frost: Use to make a layer cake, cupcakes, or eat it with a spoon! This frosting can be stored at room temperature for up to three days, or in the fridge for up to two weeks.
Notes
If using a stand mixer, use the flat beater or BeaterBlade (my personal favorite!) to whip the ingredients together.
1 recipe will successfully frost a three layer cake. You’ll get about 3 cups frosting from this recipe.
To make this paleo, you can make your own organic powdered sugar from coconut sugar. Just add 2 1/2 cups coconut sugar and 2 1/2 tablespoons tapioca flour to a high speed blender or food processor and process for 1-2 minutes.