This vegan buttercream frosting is so creamy and delicious, that no one will ever believe it’s vegan! It spreads easily and is perfect for topping cakes, cupcakes, and cookies.
In a large bowl, cream the butter, vanilla, and milk using a stand mixer.
Add the powdered sugar a cup at a time into the creamy mixture and mix it thoroughly starting at slow speed and gradually increasing speed until the frosting is thick and smooth.
Mix until you have a really silky and spreadable texture.
Add more powdered sugar if the frosting is not thick enough.
If frosting becomes too thick, add in more coconut milk/cream, or any non-dairy milk, a drop at a time until you have the right consistency.
Notes
Makes enough frosting for one 9" cake.Keep in the refrigerator for up to 2 weeks or in the freezer up to 1 month