This silky buttercream whips up pale and fluffy in just a few minutes, with sifted powdered sugar folded in gradually for a smooth, cloud-like texture every time. A generous splash of vanilla extract brings warmth and depth, while a touch of salt keeps the sweetness balanced rather than cloying. The consistency is fully adjustable, so you can beat it to soft, pillowy peaks that pipe cleanly or spread like a dream across a cooled cake. It holds beautifully in the fridge for up to five days, ready to be re-whipped to that same glossy, spreadable finish whenever you need it. This one is a great fit for a gluten free dessert table, whether you're topping cupcakes or layering a celebration cake.
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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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