This frosting whips up light, pale, and cloud-soft, thanks to a good long beat on the vegan butter before the powdered sugar even gets added. Sifting the sugar in gradually keeps things smooth and lump-free, while a hit of vanilla extract and a pinch of salt round out the sweetness so it never tastes flat or one-note. A final high-speed beat gives it that classic bakery-style texture — thick enough to hold a soft peak, but easy to spread or pipe depending on how loose you take it. Whether you're finishing a batch of cupcakes or crowning a layer cake, this one delivers that nostalgic, old-fashioned buttercream flavor and texture without a fuss. It's a genuinely solid choice for a Low FODMAP kitchen, letting you frost and decorate with total confidence.
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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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