Ingredients:
1 (8 ounce) package cream cheese -- softened
1/4 cup stick margarine or butter* -- softened*
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Directions:
Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.

Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.

Ingredients:
1/3 cup margarine or butter -- softened
2 ounces melted unsweetened chocolate -- (cool)
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 tablespoons milk (about)

Directions:
Mix margarine and chocolate. Mix in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency.

Ingredients:
12 1/3 ounces tofu, low-fat silken, (extra-firm)
1 1/2 tablespoons orange zest, minced (from 1 orange)
3/4 teaspoon orange extract
1/4 cup brown rice syrup
1/4 cup maple syrup

Directions:
Blend all ingredients with a small electric hand blender (easier clean up) or a food processor until smooth.

Spread on cooled cake and refrigerate briefly to set the icing.

Should have enough icing to cover a double-layered-10-inch round cake.

Easy Chocolate Icing

Ingredients:
100 grams chocolate, bittersweet, dairy-free, melted
(about 2/3 cup when cut)
(or 2/3 cup dairy-free chocolate chips)
12 1/3 ounces tofu, low-fat silken, (extra-firm)
1 teaspoon vanilla extract
1/4 cup brown rice syrup
1/4 cup maple syrup

Directions:
Blend all ingredients with a small electric hand blender (easier clean up) or a food processor until smooth.

Spread on cooled cake and refrigerate briefly to set the icing.

Should have enough icing to cover a double-layered-10-inch round cake.