1/2 cup vegan buttery spread, softened
6 tablespoons shortening
1 cup white sugar
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/2 cup warm soymilk
In a large bowl, cream vegan buttery spread, shortening, sugar and vanilla together.
Stir cornstarch into soymilk and add to shortening/sugar mixture. Beat at low speed until well blended. Beat another 5 to 7 minutes until icing is creamy.
Note: This icing will appear curdled at first, but continue beating and it will become smooth.
I hope you like it!