This frosting whips up light, pale, and fluffy in just a few minutes with nothing more than a stand mixer and a little patience. Vanilla extract and a touch of fine salt round out the flavor, keeping it from tasting flat or one-note, while a splash of plant-based milk gets the texture exactly where you want it — soft peaks for spreading, or a firmer hold for piping onto cupcakes. The whole process comes together in one bowl with basic technique: cream, mix in stages, scrape the sides, and adjust the consistency at the end. It's a versatile, no-fuss frosting that pipes cleanly and holds its shape on a cake stand or in a piping bag alike. Whether you're topping a batch of cupcakes or frosting a full layer cake, this one is a solid choice for an added sugar free kitchen.
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Beat the softened vegan 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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