This buttercream whips up light, pale, and fluffy in just a few minutes with a stand mixer or hand mixer, building to that classic smooth, spreadable texture frosting lovers chase. Sifted powdered sugar gets folded in gradually for a silky finish with no grainy bits, while a good hit of vanilla extract and a touch of fine salt round out the flavor so it's sweet without being flat. A few tablespoons of liquid loosen it to the perfect pipeable consistency — soft peaks that hold their shape on a cupcake but spread cleanly across a cake without tearing. It keeps well in the fridge for up to five days, so you can make it ahead and simply re-beat it to smooth, glossy perfection before frosting. Since the whole recipe skips meat, poultry, and fish entirely, it's a simple, reliable frosting to keep in a vegetarian baking rotation.
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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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