Vegan Buttercream

• 1/2 cup Spectrum all-vegetable shortening
• 1/2 cup Earth Balance Natural Buttery Spread (soy free)
• Pinch of sea salt
• 3/4 cup agave nectar
• 1 tablespoon vanilla extract

1. In a large bowl, blend together the shortening and buttery spread with a handheld mixer until creamy.
2. Mix in the salt, agave nectar, and vanilla extract, whipping until smooth.
3. Refrigerate the frosting for 2 hours, or until firm.
4. Remove the frosting from the refrigerator.
5. If the frosting is too stiff to spread, place the bowl over a pan of warm water very briefly and whip the frosting until it has the desired consistency.
6. Frost your cupcakes immediately, then place the frosted cupcakes in the refrigerator to keep the consistency of the frosting firm until serving.
7. You can also store the buttercream in a glass Mason jar in the refrigerator for up to 3 days.
8. When you remove it from the refrigerator, follow the above instructions.
9. If the frosting separates, simply whip it together with a handheld mixer until it is creamy again.

spectrum, salt, nectar, vanilla

Taken from www.epicurious.com/recipes/food/views/vegan-buttercream-379067 (may not work)