This buttercream comes together in classic fashion: softened butter alternative whipped until pale and airy, then built up with sifted powdered sugar for that smooth, cloud-like texture. Vanilla extract and a pinch of salt round out the flavor, while a splash of milk alternative gets stirred in at the end to loosen everything into a soft-peaked, pipeable consistency. The result is a frosting that spreads like a dream and holds its shape beautifully on cupcakes or a layer cake, with none of the graininess that can plague lesser buttercreams. It keeps well in the fridge for up to five days, so you can make it ahead and simply re-beat it to silky perfection before frosting. This is a genuinely solid pick for a Low FODMAP dessert table — sweet, rich-tasting, and easy to pipe into swirls or smooth into an even layer without a second thought.
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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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