This buttercream whips up silky, pale, and cloud-light in just a few minutes with a stand mixer or hand mixer, building from softened butter into a fluffy base that's ready for sweetness. Sifted powdered sugar folds in a cup at a time for a smooth, lump-free finish, while vanilla extract and a pinch of salt round out the flavor so it's sweet without being one-note. A splash of milk, added gradually at the end, gets the texture just right — soft peaks that hold their shape but spread like a dream across cupcakes or a layer cake. There's no nut-based ingredient anywhere in this formula, so it's a safe, easy pick for a peanut free dessert table. It also keeps beautifully in the fridge for up to five days, ready to re-beat and pipe whenever the craving hits. Whether you're topping a batch of cupcakes or finishing off a celebration cake, this is the kind of buttercream that disappears fast.
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Learn more →12 servings
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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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