“Buttercream” Frosting

*½ c. palm shortening (I use Spectrum brand, called All vegetable shortening)

¼ c. vanilla rice milk

3 c. powdered sugar

1 tsp. vanilla extract

1/4 cup cocoa (optional, for chocolate icing)

Cream shortening, milk, and vanilla. It takes a really, really long time. Add sugar, sifted if you don't want lumps. Add cocoa (again, sifted). Beat until smooth.

Doubled, this makes enough to frost and decorate a 2 layer round cake, with some left over. I also made 1 1/2 times for a 2 layer cake that wasn't going to be decorated, and it made just barely enough. Unless you like a ton of frosting, in which case you might want to make more.

http://www.kathysrecipebox.com/?p=64

*I substitute 1/4-1/3 of the shortening with earth balance. Makes for a more buttery taste.