I have a question. I avoid making desserts with dairy and transfats, for kosher and health reasons respectively. (My sabbath meals are meat-based, hence the dairy restriction.) I have been making cake frosting with the non-dairy, transfat-free variety of Tofutti cream cheese, because it stays firm on cakes and cupcakes. I have wanted to try a "buttercream"-type frosting, but I notice that whenever my Earth Balance margarine is out of the fridge for even 10 minutes or so, it starts to soften up. Because of that, I haven't used it for frosting, for fear that it would start to "melt" on the cake. Does anyone have any experience with a tasty, non-dairy "buttercream" that uses transfat-free shortening or margarine. Any of you vegans out there, perhaps?