In the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter, scraping the bowl down a couple of times through the process.
Add all the sifted powdered sugar and mix on low until combined.
Add maple syrup 1 tablespoon at a time, mixing the syrup in and scraping the bowl down between each tablespoon.
After the maple syrup, add the bourbon 1 tablespoon at a time, mixing on medium speed to incorporate.
The buttercream should be light and fluffy and hold its shape. Frost cake, pipe onto cupcakes or sandwich between cookies!