Name: Vanilla Buttercream
Yield: Enough to fill, cover and lightly decorate a two-layer 9-inch cake
Cuisine: Vegan
Ingredients: 3 sticks vegan butter (1½ cups), softened; 5–6 cups powdered sugar; 2 teaspoons vanilla extract; 2–4 tablespoons unsweetened plant milk; Pinch of salt

INGREDIENTS

Enough to fill, cover and lightly decorate a two-layer 9-inch cake

Ingredients

3 sticks vegan butter (1½ cups), softened
5–6 cups powdered sugar
2 teaspoons vanilla extract
2–4 tablespoons unsweetened plant milk
Pinch of salt

METHOD

Make it

1
Beat softened vegan butter with an electric mixer for 2–3 minutes until smooth and creamy.
2
Add powdered sugar gradually, beginning with 5 cups.
3
Add vanilla and salt.
4
Beat in plant milk 1 tablespoon at a time until the frosting is fluffy and spreadable.
5
Beat another 2–3 minutes for a lighter texture.
6
Add more powdered sugar if you need a firmer frosting for decorating.

Cooking notes

Use stick-style vegan butter, not soft tub margarine.
Sheet-cake option: 2 sticks butter, 4 cups powdered sugar, 2 teaspoons vanilla and 2–3 tablespoons plant milk.
Chocolate variation: replace ¾ cup powdered sugar with ¾ cup cocoa and adjust milk as needed.