Light dairy-free white chocolate buttercream for red velvet or ballerina cake. Vegan, allergen-free, and FODMAP friendly.
Melt white chocolate chips in microwave or double boiler, set aside to cool.
Cream dairy-free butter, gradually add powdered sugar, white chocolate, and vanilla extract.
Add dairy-free milk to adjust consistency as needed.
Spread or pipe frosting onto cakes or cupcakes, store leftovers in fridge for up to a week.