This is our all-purpose “go to” frosting. It’s great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It make a lot, probably 4 cups’ worth, so you can halve the recipe if you are going to be spreading the frosting rather than piping it. Pair with Easy Vegan Chocolate Cake.

Ingredients

　　½ cup non-hydrogenated shortening

　　½ cup non-hydrogenated margarine (we use Earth Balance)

　　3½ cups confectioners’ sugar, sifted if clumpy

　　1½ teaspoons vanilla extract

　　¼ cup plain soy milk or soy creamer

　　Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy.

　　From Vegan Cupcakes Take Over the World © 2006 by Isa Chandra Moskowitz and Terry Hope Romero. Reprinted with permission by Da Capo Press.Buy the full book from Amazon.