3 c powdered sugar
4 TB palm oil shortening or other vegetable shortening
2 TB coconut oil
1/4 t cream of tarter (optional but will add a bit more firmness and stability)
1/4 t salt
5-6 TB roasted almonds (skip salt if using salted almonds)\
1T fresh squeezed lemon or lime juice
3 T vanilla soy milk
Grind up the almonds and add to other ingredients. Blend until smooth and creamy!
for mocha frosting, substitute strong brewed coffee for the soy milk. You could really flavor it with any flavoring you’d like.
This is a very fluffy frosting. Great for frosting delicate cakes!