Cake Frosting

Dairy-Free Frosting
(from The Food Allergy Mama's Baking Book)

1 cup dairy-free margarine (Rec: Earth's Best at room temp.)
2 Tbsp soy milk (Rec: Silk Vanilla Soy Milk)
1 1/2 tsp vanilla
1/8 tsp salt
2 cups confectioners' sugar
1. In a stand mixer or hand held mixer cream margarine, soy milk,
vanilla, and salt until really mixed well.
2. Slowly add confectioners' sugar and mix for 1 minute on low.
3. Mix on medium speed for 4 to 6 minutes, or until light and fluffy.
4. Chill for 30 minutes before using.


**Note:  When I frosted the cake I had to work quickly because the
margarine softened.  I just frosted some and then froze it for a
little while.  Then I worked on it some more. **