This whipped frosting comes together with a stand mixer or hand mixer, starting with a good long beat until the base turns pale and airy before the sweetness is worked in gradually, one addition at a time. A splash of real vanilla extract and a pinch of fine salt round out the flavor, keeping the sweetness balanced instead of one-note. The final beat is what makes it: two full minutes on medium-high speed until everything turns silky, glossy, and light. From there, a little liquid gets worked in a tablespoon at a time until you land exactly where you want to be — a stiffer texture for piping clean swirls onto cupcakes, or a slightly looser one for spreading thick over a cake layer. It holds a soft peak when the beater lifts, which is exactly the sign you're looking for that it's ready to use. This is a solid frosting to reach for if you're baking for a Paleo table, since the technique here gives you full control over what goes into the bowl.
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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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