Add the vegan butter and sugar to a medium mixing bowl. Cream the butter and sugar until smooth using an electric hand mixer.
Add the vanilla and salt and continue mixing until incorporated.
Gradually mix in the flour until incorporated.
Add in the water, one tablespoon at a time, until the frosting is your desired consistency (add more than 2 tbsp if you wish).
Fold in the chocolate chips. If you're not frosting cookies/cupcakes/etc. right away, I suggest storing the icing in the fridge until needed because it will start to soften even more the longer you leave it out.
This made more than enough to generously ice 20 sugar cookies. I would say that this would work to ice around 10-12 cupcakes, but it really depends on how much you add to each one.
I recommend storing whatever you frost in a cool place (the fridge works) - this frosting can get quite melty like many others frostings. Once whatever you've frosted has chilled for a few hours, it can be left out in a reasonably cool place without going all melty (e.g. cookies on a plate for a party).
Be sure to spoon and level the flour (don't scoop it) to measure it more accurately.
Want the cookies in the photos? Here's the recipe.