Smooth, creamy, and decadent, this dairy free buttercream frosting is just right for piping onto cupcakes or spreading on cookies.
Place the vegan buttery spread in a mixing bowl and mix on medium speed until fluffy. Add the vanilla extract.
Sift the powdered sugar in a little at a time, alternating with drizzling in a little bit of the non-dairy milk. Continue to do this until all the sugar is incorporated and the frosting is a smooth, creamy, consistency.
If the frosting gets too thick, add a little more non-dairy milk. If it gets too runny, add more powdered sugar.
This recipe makes enough frosting to frost an 8-inch single layer cake or about 14 cupcakes.