Buttercream Dairy-free Gluten-free Frosting

Cream the butter in a stand mixer for about a minute or two till it's nice and creamy. Keep in mind that a lot of the dairy-free margarines are not nearly as much saturated fat as butter, so you don't need as much time to cream it. Slowly add 4 cups of sugar which has been sifted with a tablespoon at a time until it's all Incorporated into the butter. While the mixer is running at a moderate speed on my KitchenAid I use speed 4. Once the sugar is fully Incorporated into the mix, add the vanilla and a touch of salt and some of the milk. Keep adding the milk until it's the desired consistency good enough to spread but not too thin so that it doesn't spread correctly. Some of the recipes say to keep doing this for 2 to 3 minutes. I would be careful because I've seen the frosting actually melt and then it loses its consistency. So once it's nice and fluffy, which depending on who you ask is anywhere from 2 to 5 minutes. I think it's not quite that much. I would go for two rather than five. It's ready to be spread. I refrigerated mine overnight and will simply beat it the next morning. They do say to use it immediately but I didn't have time so we'll see how it comes out.