No-Milk Frosting

We worked this up for our son Alan, who's allergic to milk proteins.


1/3 (½) cupshortening
3 (4½) cupsconfectioners' sugar
1½ (2) tspvanilla
About 2 (3) Tbspsoy milk


(Note: first quantities are for 2 8" rounds or a 13"× 9" cake; quantities in parentheses are for 3 8" rounds) Blend shortening and sugar. Stir in vanilla and milk. Beat until smooth and of spreading consistency.


For orange or lemon frosting, omit vanilla and substitute juice for milk; stir in ½ (¾) tsp lemon peel or 2 (3) tsp orange peel.

For peanut butter frosting, substitute peanut butter for shortening, and increase soy milk to 1/3 (½) cup or so.