I have only been a vegan for about 3.5 years, and one of the things about which I was most concerned when I made the switch was, "Oh, my god! How am I going to make decent cakes now?!?" Thanks to Isa's "buttercream" and cake recipes, I haven't had to give up my love of baking. This "buttercream" frosting recipe - despite the shortening (I use Earth Balance, which is non-hydrogenated) - is light, creamy, not the slightest bit oily or heavy, and in my opinion, better than the non-vegan, pound-of-butter recipe I used prior to converting (which, admittedly, was also delicious...and let's face it, probably less healthy than this version). Check out Isa's blog if you're interested in more fantastic vegan recipes!