About the Recipe
We worked this up for our son Alan, who's allergic to milk proteins.
⅓ cup (½ cup) shortening
3 cups (4½ cups) confectioners' sugar
1½ tsp (2 tsp) vanilla
About 2 Tbsp (about 3 Tbsp) soy milk
For a a 13"× 9" rectangular cake, use the quantities not in parentheses.
For a 2-layer 8" round cake, use the quantities not in parentheses.
For a 3-layer 8" round cake, use the quantities in parentheses.
Blend shortening and sugar. Stir in vanilla, then gradually stir in soy milk while beating. 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.