Vegan Chocolate Buttercream Frosting

• 1/2 cup non-hydrogenated butter substitute, at room temperature
• 1/2 cup unsweetened cocoa powder
• 1 cup light agave nectar
• 1/3 cup soy milk powder
• 1 tablespoon vanilla extract

1. Beat the butter substitute until softened and fluffy.
2. Add the cocoa powder and agave nectar and beat again.
3. Add the soy milk powder, a little at a time, to achieve desired consistency.
4. Add the vanilla extract and beat on high speed until smooth and fluffy.
5. Store in the refrigerator for up to 2 weeks.

nonhydrogenated butter substitute, cocoa, light agave, soy milk, vanilla

Taken from www.epicurious.com/recipes/food/views/vegan-chocolate-buttercream-frosting-379405 (may not work)