A few notes before you get started:
*There are many plant-based butters on the market. I use Flora Unsalted Plant Butter and it’s my favorite. I’ve seen it at multiple Kroger locations in the Atlanta area, so you should be able to find it.
Country Crock Plant Butter is my number 2 choice. Both the olive oil and avocado oil versions work well.
For best results, I would not recommend Earth Balance.
**Check the salt content of the butter you’re going to use. If it contains salt, you may want to decrease the amount of salt you add or omit it completely.
***Most Domino sugar (both powdered and granulated) is not produced using bone char. You can easily spot the vegan sugar by checking which plant it came from:
Yonkers, NY is vegan (lot number begins with 1; this is what you’ll likely find)
Baltimore, MD is vegan (lot number begins with 4)
Chalmette, LA is not vegan (lot number begins with 5)
To save time, also look for a bag of powdered sugar that is labeled as “10x” and you won’t need to sift it.
Dairy-Free Buttercream
1 lb (4 sticks) plant based butter*
1/2 tsp salt**
6 c sifted powdered sugar***
4 tsp pure vanilla extract (Get pure vanilla, not imitation. It makes a HUGE difference.)
3 tbs plant-based milk (Chobani Extra Creamy Oat Milk is preferred)
1-2 hours before you begin, set your butter on the counter and allow it to warm up a bit.
In a stand mixer fitted with the paddle attachment, whip your room temperature butter for 1 minute. Add salt and continue whipping the butter for another 2-4 minutes. It should be soft, fluffy, and lighter in color. Scrape down the sides. With the mixer running, slowly add your powdered sugar (1 cup at a time). Scrape down the sides and continue beating for 3-5 minutes, until nice and fluffy.
With the mixer running, stream in vanilla and then plant-based milk.
Scrape the sides down and stir again for about 10 seconds.
You’re ready to ice your cake or cupcakes!
For cinnamon buttercream, add the additional pouch of cinnamon to your mixer while you whip your room temperature butter.
For confetti buttercream, add the additional pouch of sprinkles to your mixer after you’ve mixed in the plant-based milk.