This buttercream whips up silky and pale in just a few minutes, thanks to a good long beat with softened butter before the powdered sugar joins in cup by cup. Vanilla extract and a pinch of salt round out the flavor so it's sweet without tipping into cloying, and a splash of milk at the end gets it to that perfect soft-peak, pipeable texture. It spreads like a dream on cupcakes and holds clean lines when piped, so it looks bakery-level even on a first try. No eggs anywhere in this one, so there's no need to worry about raw egg whites or meringue-style bases — it's simply creamed fat and sugar, whipped to fluffy perfection. Make it ahead and keep it in the fridge for up to five days; just bring it back to room temperature and give it a quick re-beat before frosting. It's a reliable, egg free go-to whenever you need a smooth, stable frosting on hand.
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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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