Step 1

In a bowl of a stand mixer with whisk attachment or a large bowl with a hand mixer, cream the vegan butter until light and fluffy. The color will begin to lighten. This should be about 2-3 minutes.

Step 2

Sift in 1 cup of powdered sugar at a time, creaming the mixture together between every cup. Start with the lower speed, and increase as the powdered sugar becomes incorporated into the vegan butter. The mixture should be smooth yet thick at this point. You can add in a tablespoon of dairy free milk here to help if the powdered sugar isn’t integrating.

Step 3

Add in the remaining tablespoons of dairy free milk, along with the vanilla extract, and cream together again until fluffy and light.

Step 4

Apply to your cake, cupcakes, or macarons! This amount of frosting will frost an 8″ cake, or generously frost a 6″ cake, with extra for decorating.

Step 5

Store any leftovers in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. When ready to use again, allow the buttercream to come to room temperature again lightly cream together again for 2-3 minutes (see blog post for thawing buttercream from the freezer).