1 c milk-free butter (I used Earth Balance Soy Free)
1/2 c rice milk (or other milk-free milk)
1 tsp vanilla
A dash of salt
2 lbs powdered sugar
Beat butter in mixer. Add milk, vanilla, and salt. Continue to mix while slowly adding powdered sugar. Whip on high for about 5-7 minutes. Pipe on to cupcakes with desired decorating tip.
Substitution: If soy is not a problem for you, you can use 1/2 c milk-free butter and 1/2 c vegetable shortening instead of 1 c milk-free butter.