This whipped frosting comes together with vegan butter beaten until pale and fluffy, then built up with sifted powdered sugar for a smooth, cloud-like texture. A touch of vanilla extract and a pinch of salt round out the flavor, while plant-based milk gets added a tablespoon at a time until you hit that perfect spreadable — or pipeable — consistency. The result is glossy, stable, and holds soft peaks beautifully, whether you're frosting a layer cake or piping swirls onto cupcakes. It's an easy one to keep on hand for a lactose free dessert table, no special equipment beyond a stand or hand mixer required. Store it at room temperature while you work, then chill leftovers and re-whip before using again.
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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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