• Place the powdered sugar, cocoa powder, vegan butter, vanilla extract, and about half of the soy milk into the bowl of your stand mixer.
• Begin mixing on the lowest speed to prevent the dry ingredients from flying out of the bowl. Once everything starts coming together, gradually increase the speed and continue beating until the frosting becomes smooth, fluffy, and creamy.
• Add the remaining soy milk a little at a time, mixing well after each addition. Only use as much as needed to achieve the proper consistency.
• A good frosting should be rich and thick enough to hold its shape, yet soft enough to spread effortlessly across a cake. If the mixture feels too firm, add a touch more soy milk. If it becomes too soft, simply beat in a little extra powdered sugar until it reaches the perfect texture.

Chef's Notes

• I generally think that about 5 tablespoons of soy milk works beautifully, but keep in mind that not all vegan butters are the same. Some contain more moisture than others, which can make the frosting looser than expected.
• For that reason, it is always best to add the milk gradually rather than all at once. You can easily add more if needed, but it is much harder to correct a frosting that has become too thin.
• The finished frosting should be luxuriously creamy, easy to spread, and sturdy enough to stay exactly where you put it.