Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy - about 1 minute. Then add vanilla and mix once more to combine.
Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved (optional).
Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.
*Frosting will melt and spoil if kept at room temperature for too long. We recommend frosting immediately before enjoying or storing cupcakes in the refrigerator after decorating. *Recipe as written makes ~1 ¾ cup frosting *Nutrition information is a rough estimate calculated with Miyokos dairy-free butter and with lesser amounts of ingredient ranges.