This frosting whips up into a pale, cloud-like base that turns smooth and fluffy in just a couple of minutes at the mixer. Sifted powdered sugar gets folded in gradually for a silky, lump-free texture, while a splash of vanilla and a pinch of salt round out the flavor so it's never one-note sweet. Adjust the liquid by the tablespoon to land exactly where you want it — thicker for piping clean borders and rosettes, looser for spreading in smooth, bakery-style swoops. It holds soft peaks beautifully, so it pipes cleanly and keeps its shape on cupcakes or layer cakes without weeping or sliding. Simple pantry staples and a stand mixer are really all you need to pull this off. It's an easy, reliable go-to for a dairy free dessert table.
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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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