This Vegan Vanilla frosting is smooth, creamy and sweet. No one would ever know it contains zero milk of any kind! As always, it's gluten free and nut free too! No dairy allergies or not vegan? No worries, you can easily make it with dairy!
In a large bowl of an electric mixer or using a hand held mixer, beat the softened vegan baking stick or butter until it is smooth and creamy. About 2-3 minutes.
Add in the vanilla and beat till combined.
Add half the confectioners’ sugar and ¼ cup water and beat until combined. It will look chunky at first.
Add in the second half of the confectioners' sugar and beat until combined.
If needed, white the mixer is still on, slowly add in the rest of the water...a little at a time until you get the desired consistency. You may not need to use all the water.
Video
Notes
Storing: Store in an airtight container or a bowl covered with plastic wrap in fridge for up to 3 days. When ready to use, bring to room temperature and rewhip to get it creamy. Freezing: You can freeze it in an airtight container for up to 30 days. To defrost, put in fridge overnight. When ready to use, bring to room temperature and rewhip to get creamy. For Dairy: Use unsalted butter instead of vegan baking sticks. Makes enough frosting for a 4 layer cake or 24 cupcakes.