Sweet, creamy, and bursting with vanilla flavor! You'd never guess this fluffy vegan buttercream frosting was dairy free. The best part: you only need a few minutes and four ingredients to make it!
- 1 ½ cups (3 sticks) vegan butter, brought up to room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons unflavored and unsweetened non-dairy milk, plus more as needed
- 4-5 cups organic powdered sugar
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Place the vegan butter into a large mixing bowl and beat it with an electric mixer at high-speed, until creamy.
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Beat in the vanilla, followed by 2 tablespoons of non-dairy milk.
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Begin beating in the powdered sugar, about 1 cup at a time, making sure to fully beat in each addition before adding more, and scraping down the sides of the bowl as needed.
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Continue adding powdered sugar until you're happy with the taste and consistency of the frosting (about 4 to 5 cups total). Less powdered sugar will give you a thinner, creamier frosting, while more will give you a thicker, stiffer frosting.
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If you find that you've added too much powdered sugar, thin the frosting with a small amount (1 tablespoon or less) of additional non-dairy milk.
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Use the frosting immediately, or store it in a sealed container in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.