This frosting whips up light, pale, and fluffy in just a few minutes, thanks to a good long beat on the softened base before the powdered sugar goes in. Adding the sugar gradually, with a scrape-down between each cup, keeps everything smooth and lump-free rather than gritty. A splash of vanilla and a pinch of salt round out the sweetness, while the plant-based milk gets added a tablespoon at a time until you hit that perfect texture — tighter for piping swirls, looser for an easy spread. It holds soft peaks beautifully, so it pipes clean on cupcakes or swoops nicely across a layer cake. This is an easy one to keep in your soy free baking rotation, since the ingredient list is short and every step is fully within your control. Whether you're topping a batch of cupcakes or finishing a big cake, it's a reliable, crowd-pleasing frosting to have on hand.
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Learn more →12 servings
Earth Balance Soy Free Buttery Sticks
Organic Dairy-Free Butter with Peruvian Salt, 10 oz
Monty's Dairy Free Plant-Based Butter Original
Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative
Wildbrine Wild Creamery Cultured & Plant Based Oat Butter Alternative, Gluten Free
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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