This buttercream whips up light, pale, and fluffy in just a few minutes, thanks to a good long beat before the powdered sugar goes in. Sifted sugar gets added gradually so the texture stays smooth and lump-free, with vanilla extract and a pinch of salt rounding out the flavor so it's sweet without tasting flat. A splash of milk at the end brings it to that perfect spreadable, pipeable consistency that holds a soft peak without tearing. It's a great option to keep on hand for frosting cupcakes or layering a cake, and it stores well in the fridge for up to five days if you want to make it ahead. Since the ingredient list here is short and straightforward, this is an easy one to feel confident about on a soy free menu.
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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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