1/2 c. non-hydrogenated, non-dairy butter such as Earth Balance, softened

1/2 c. non-hydrogenated vegetable shorthening, such as Earth Balance, softened

5 c. powdered sugar (I use organic if I have it)

1/2 c. unsweetened cocoa powder, regular or dark

2 t. vanilla extract

4-6 T. non-dairy milk

Using a hand mixer in a medium bowl, blend together the non-dairy butter & shortening until creamy. In another medium bowl, sift together the sugar and cocoa. With the mixer on low speed, blend in the sugar/cocoa mixture for about 2-3 minutes. Add in the vanilla and 2 T. non-dairy milk, and turn on the mixer to high speed. Add in a tablespoon at a time of the non-dairy milk until your reach the desired consistency. I prefer soft peaks when I pull the mixer blades away. If not using right away, cover bowl with plastic wrap to keep the icing from hardening. May be frozen if not all used, or refrigerated for up to 2 weeks. Re-whip before you use it again.

Yield: Enough to ice 1 bundt, 2 nine inch cakes or 24 cupcakes.