This whipped, cloud-soft frosting comes together with a stand mixer or hand mixer, beaten until pale and fluffy before real vanilla extract and a pinch of salt round out the flavor. The texture builds slowly, one careful addition at a time, until it turns silky smooth and holds that coveted soft peak — no tearing, no grit, just an easy spreadable finish perfect for piping onto cupcakes or smoothing over a layer cake. A splash added at the very end brings it to the ideal consistency, light enough to swirl into tall peaks but sturdy enough to hold its shape. It keeps well in the fridge for up to five days, ready to re-beat back to that same glossy texture whenever you need it. This one is a solid pick for a Paleo dessert table, delivering that classic buttercream experience without missing a beat.
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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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