Serves: about 3 cups (more than enough to frost an 8- or 9-inch double-layer cake
Ingredients
1 cup dairy-free buttery sticks or spread, softened (see post above)
1 teaspoon vanilla extract or pure vanilla flavoring
3½ to 4 cups powdered sugar
1 to 4 tablespoons plain or unsweetened dairy-free milk beverage, as needed
Instructions
Put the buttery spread or sticks in a large mixing bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the vanilla and beat just until combined.
Sift in the powdered sugar, 1 cup at a time, and beat on low speed to incorporate it.
Turn the hand mixer up to medium or high speed and whip the frosting for 2 minutes. Beat in the milk beverage as needed to reach your desired consistency.
Store leftover frosting in an airtight container in the refrigerator for up to 1 week. Beat the chilled frosting with your hand mixer for 30 seconds to soften before using.
Notes
Decorator’s Buttercream Optional: Substitute ½ cup organic palm shortening (or your shortening of choice) for ½ cup of the buttery spread or sticks.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-buttercream-frosting