Hi Liz! We're so happy to hear that you've found this article helpful in your dairy-free baking adventures! It sounds like the emulsion of your buttercream is breaking. This could be because the butter substitute you're using is soy free, emulsifiers are often soy based so there may be no emulsifier or one that is just not as strong in the soy-free Earth Balance butter. Adding in some vegetable shortening, about a 1/4 cup, should help keep the buttercream from separating and will also mellow the salty flavor. Leaving out the salt in the recipe is a great way to ensure your cake won't be too salty in flavor. You can also increase the sugar in the cake a tad which can help but it may not be necessary unless the salt is truly overpowering. Happy baking! Morgan@KAF

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