Hi. My name is Amanda Oakleaf. I am owner, baker, head decorator of Amanda Oakleaf cakes in Winthrop, Massachusetts where we do cupcakes, custom cakes, wedding cakes, birthday cakes. Anything you can think of we can make it into a cake and today I will be talking to you about baking cupcakes. So now we're going to make a vegan vanilla butter cream and we want to start with a half a cup of vegetable shortening in the mixer with the beater attachment and half a cup of butter substitute. Here we have a buttery spread. And we're going to cream those on medium until their smooth. And while that's going we can sift our powdered sugar. We want to do three and a half cups of powdered sugar, sifted and that will get rid of any chunks of sugar. You can also add the vanilla right now. We have a half a table of vanilla. And we can add our sugar on low speed so it doesn't fly out. About a half a cup at a time and let it incorporate. Every so often you want to stop it, scrap it down. Make sure nothing is stuck to the side of the bowl. We have a fourth of a cup of soy milk. So after about five minutes or so the frosting will be nice and fluffy. And you can go ahead and start frosting cupcakes with it, cake. It is pretty soft so if you feel like you need a stiffer frosting for making decorations on cupcakes and stuff you can go ahead and add a bit more sugar. A half cup at a time just until you get the right consistency that you want, but that's it. That's vegan vanilla butter cream.