This buttercream whips up light, pale, and fluffy in just a few minutes, then takes on that classic smooth, pipeable texture once the powdered sugar is fully incorporated. Vanilla extract and a touch of salt round out the flavor, keeping it sweet without tasting flat or one-note. A few tablespoons of liquid at the end let you dial in the exact consistency you want, whether that's a firm swirl for piping or a softer spread for layering between cake rounds. It holds a soft peak beautifully and glides on without tearing, so your frosting job looks as good as it tastes. This one is a reliable pick for a plant-based dessert spread, and it stores well in the fridge if you want to frost ahead of time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
