In a medium bowl, cream soft vegan butter with an electric hand mixer until smooth, fluffy and whiter in color - about 30 seconds.
Add the powdered sugar, vanilla, and 1 tablespoon of soy milk.
Beat on low speed with an electric hand mixer. This prevents the powdered sugar from bursting out of the bowl. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.
Beating until it forms a smooth, spreadable frosting, don't overbeat, or it could curdle or get grainy. Read my post above for all my troubleshooting tips.
If frosting is too thick to your liking, beat in more milk, adding a few drops at a time. If frosting becomes too thin, beat in a small amount of extra powdered sugar.
This recipe frost 12 cupcakes or an 8-9-inch one-layer cake.
Double the recipe for 24 cupcakes frosting or two-layer cake frosting.
You can add color to your frosting, adding food coloring paste or gel, not liquid!
Store for up to one week in the fridge in a sealed container.
The nutrition panel is for 1 serving, the recipe makes enough frosting for 12 small cupcakes.