Vegan Chocolate Peppermint Buttercream Frosting

• 14 cup shortening
• 14 cup soy margarine
• 12 cup unsweetened cocoa powder, sifted
• 2 cups icing sugar, sifted
• 12 cup icing sugar, sifted
• 3 tablespoons soya milk
• 12 teaspoon peppermint extract
• 12 teaspoon vanilla essence

1. Cream together margarine and shortening until well combined.
2. Add cocoa powder and mix well.
3. Add the icing sugar about half a cup at a time and beat well each time adding a little splash of soy milk when all ingredients have been mixed .
4. Beat in the essences for about 3 minutes with a hand held mixer until light and fluffy.
5. Cover with cling film and refrigerate until needed.
6. Pipe or spread onto cupcakes and decorate with sprinkles.

shortening, soy margarine, cocoa, icing sugar, icing sugar, soya milk, peppermint, vanilla

Taken from www.food.com/recipe/vegan-chocolate-peppermint-buttercream-frosting-349268 (may not work)