This is perfect for white cakes, chocolate cakes, angel food cupcakes, lemon cupcakes, and just about any cake! Because the frosting is already sweet enough, I prefer using an all-fruit strawberry fruit preserves variety, but if all you have is a jar of sweetened preserves, use a little less and add more to taste.
In a large mixing bowl using an electric mixer, cream the dairy-free soy margarine until well blended and "fluffy."
Add the confectioners' sugar gradually, starting with a low-speed setting and moving up to a medium speed setting once all has been added, and mix until well blended.
Add the vanilla extract and strawberry preserves, and mix until the frosting is smooth and creamy. Use for icing dairy-free cakes and cupcakes!