Using a hand mixer or a stand mixer with the whisk attachment fitted, beat the vegan butter, biscoff spread, and vanilla for 1-2 minutes until creamy and combined.

Add in 2 cups of icing sugar and beat on medium until combined. Add in an additional cup of icing sugar and continue to mix. As mixture thickens, add in the dairy free milk a little at a time until you reach a thick, creamy consistency. If the frosting is too thin or tastes too 'buttery', add in an extra ½-1 cup of icing sugar, and if it’s too thick, add a little bit more dairy free milk. Finally add salt to taste and continue to mix until super creamy.

Store covered frosting in the fridge, or pipe directly onto cupcakes or cake.