This frosting whips up light, pale, and cloud-soft in just a few minutes, thanks to a good long beat on the vegan butter before the powdered sugar even goes in. Sifting the sugar in gradually keeps everything smooth and lump-free, while vanilla and a pinch of salt round out the sweetness so it never tastes flat or one-note. A splash of plant-based milk at the end lets you dial it exactly where you want it: a couple tablespoons for sturdy, crisp piping, or a touch more for an easy, spreadable swirl across a cake or batch of cupcakes. There's no cooked base or finicky temperature to babysit here, just a straightforward stand-mixer method that holds its shape beautifully once piped or spread. It's a solid, dependable frosting to keep on hand for a gluten free dessert table, since none of the ingredients in this bowl have anything to do with flour or wheat in the first place.
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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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