Ingredients
1/2 cups Non-hydrogenated Shortening
1/2 cups Non-hydrogenated Margarine
3-1/2 cups Powdered Sugar
1-1/2 teaspoon Vanilla Extract
1/2 cups Soy Milk Or Soy Creamer
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Japanese cooking made vegan — ramen, curry, donburi, izakaya
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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*Beat the shortening and margarine together until well combined and fluffy. *Add the sugar and beat for about 3 more minutes. *Add the vanilla and soy milk. *Beat until fluffy. You may need to add or subtract sugar to get the right consistency. If it seems too thick, add more milk/creamer. If it's too runny add more sugar! I've found that there's no exact science and actually I rarely measure out my powdered sugar. I just add and beat til it feels right. But I'm all about the improv. This makes quite a bit of frosting, so if you're just doing a dozen you might half it or save the rest for later.