Here's a frosting recipe I changed to make it milk and soy free.
1 cup spectrum shortening
1 tsp vanilla extract
4 cups sifted confectioner's sugar
4 tbsp rice milk
In a large bowl, cream together the shortening and vanilla. Add sugar gradually, one cup at a time, while beating on medium speed. Add milk and continue beating on medium speed until light and fluffy. Keep covered with a damp cloth until ready to use. You can refrigerate any unused frosting for up to 2 weeks in an airtight container.
Makes about 3 cups.
