Chocolate Buttercream Frosting

OMG! So very very very naughty and yummy!

2 cups powdered sugar
1/2 cup unsweetened 100% pure cocoa powder (verify soy-free)
2 teaspoons egg replacer powder (Orgran No Egg or Ener-G brand)
6 tablespoons palm shortening (Spectrum)
2 tablespoons soy-free vegan buttery spread (Earth Balance)
1 teaspoon pure vanilla extract
up to 1/4 cup water

1. In airtight container, combine powdered sugar, cocoa powder, and egg replacer powder; place on lid and shake vigorously to combine; set aside.
2. In medium mixing bowl, beat together using an electric mixer set on high, palm shortening, buttery spread, and vanilla extract; beat 1 minute on high until fat is fluffy.
3. Add dry mixture; start beating with electric mixer set on low, increasing speed slowly over time.
4. Incorporate 1 tablespoon of water; adding more as needed to reach desired consistency, up to 4 tablespoons total (1/4 cup).

Servings: Frost 24 cupcakes or a 9" cake.
Prep time: 10 minutes