I don't like to throw around words like, 'the best' unless I'm really, truly sure about it...but I can assure you that this is by far THE BEST buttercream frosting I've ever had - homemade or from a shop/bakery. I thought I was happy with my buttercream recipe, I didn't think it could get any better...then I discovered a secret ingredient that takes this frosting to another level...salt!
It sounds strange I know, but the addition of just a little bit of salt brings out all the flavors in the buttercream and makes it perfect.
This buttercream frosting is perfect for swirling atop cupcakes, covering layer cakes or even sandwiching between cookies.
The Best Buttercream Frosting
Makes enough for 12-18 cupcakes or one large layer cake
10Tbsp vegan butter spread (I use vitalite as it has a buttery taste)
5 1/2C powdered sugar
2-4tsp almond or soy milk
2tsp vanilla extract
(optional: 1/2tsp vegan food coloring of choice)
Cream together the butter spread, vanilla and salt. Add half the powdered sugar and mix until smooth. Add the food coloring (if using), one teaspoon of milk and the rest of the powdered sugar and mix until smooth and thick. Add more milk if needed before whipping vigorously for a few minutes until the frosting is light and fluffy.
If not using immediately the frosting can be stored in an airtight container in the fridge for up to one week or in the freezer for up to one month.