Cook almond milk & rice flour in a large bowl in a saucepan over med-high heat, stirring often, until very thick (once mixture comes to a boil it should be thick enough) - about 3-5 minutes, then let cool.

Using an electric mixer, cream shortening and margarine, then add vanilla and sugar. Beat until smooth. Then add cooled rice flour mixture and beat until very fluffy.

For a really nice presentation, put the whipped cream in a piping bag and squeeze onto your desserts.