Creamy, fluffy, and packed with vanilla flavor, this buttercream is the kind of frosting that makes people ask for seconds before they've even finished their first slice. It pipes beautifully, spreads like a dream, and holds a soft peak that looks just as good on a layered cake as it does swirled onto a dozen cupcakes. The secret is beating the dairy free butter until it's genuinely pale and fluffy before anything else goes in — that extra couple of minutes makes all the difference between a flat, greasy frosting and one that's light and cloud-like. Sifting the powdered sugar and adding it gradually keeps the texture silky smooth, while a splash of dairy free milk lets you dial in exactly the right consistency for spreading or piping. A pinch of salt and a generous pour of vanilla round out the sweetness so it never tips into cloying territory. This batch frosts generously for 12 servings, and any leftovers keep in the fridge for up to five days — just let it come back to room temperature and give it a quick re-beat before using.
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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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