This recipe comes from Vegan Cupcakes Take Over the World. I use it all the time, even when I’m not baking for vegans.

You will need:

  • 1/2 cup margarine, softened
  • 4 Tbs. shortening
  • 2/3 cup creamy peanut butter
  • 2 Tbs molasses*
  • 3 tsp vanilla extract
  • 2 & 1/2 cups confectioners sugar, sifted
  • 2-4 Tbs soy milk

*I would skip this, unless you’re a HUGE molasses fan. You could also cut the amount down, but why bother?

Then you:

  1. With an electric mixer, cream together margarine and shortening until smooth.
  2. Add peanut butter, molasses if using and vanilla, beat until very smooth.
  3. Beat in sugar, mixture will be very stiff.
  4. Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.