This buttercream whips up pale, fluffy, and light in just a couple of minutes, then takes on that classic smooth, pipeable body once the powdered sugar is fully worked in. Vanilla extract and a touch of salt round out the flavor so it tastes sweet without being flat or one-note, and a spoonful of milk at the end gets the texture just right for spreading or piping soft, defined peaks. It's the kind of frosting that holds its shape on a cake layer or swirls beautifully onto a cupcake, and it keeps well in the fridge if you want to make it ahead. Since the ingredient list here is built to work for a lactose free kitchen, you can frost freely without double-checking every label. Simple, dependable, and endlessly versatile for whatever you're decorating next.
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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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