I am making cake and cupcakes for a party. There is a little girl there who is allergic to dairy and eggs so I am making the allergy free cupcakes. The kids wont know the difference and this little girl will be able to eat cake like everything else.

Anyway, I did this last time and used water in the frosting instead of milk. The color wouldnt stay in it (it ended up having white spots) and the consistency just want right. So today I bought some Vanilla Soy Milk (silk). It is a little thinner so I will have to eye ball how much I will need. I will also use all shortening instead of 1/2 butter 1/2 shortening like usual.

Has anyone ever used soy milk in frosting before? How did it turn out?