This buttercream whips up silky and light, with softened butter beaten until pale and fluffy before the powdered sugar folds in one cup at a time for that classic smooth finish. A generous splash of vanilla extract brings warmth to every bite, while a touch of salt keeps the sweetness balanced rather than overwhelming. The texture comes together exactly how you want it — soft peaks, easy spreading, no tearing or graininess — thanks to a careful mix of speed and patience at the beater. It pipes beautifully onto cupcakes or spreads into smooth, swoopy layers on a cake, holding its shape whether you're using it right away or pulling it from the fridge for a quick re-beat later. Simple pantry staples and a little technique are really all this frosting needs to shine.
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Beat the softened dairy free butter in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy.
Reduce the mixer to low and add the sifted powdered sugar one cup at a time, mixing after each addition until just incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula between additions.
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