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No-Milk Frosting

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

Ingredients

For a a 13"× 9" rectangular cake, use the quantities for the small cake.

For a 2-layer 8" round cake, use the quantities for the small cake.

For a 3-layer 8" round cake, use the quantities for the large cake.

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 ⅓ (½) cup or so.