Vegan Cream Cheese Frosting
A sweet and tangy vegan cream cheese frosting that comes together quickly. It's perfect for frosting cupcakes, carrot cake, and red velvet cake too! All you need are 4 simple ingredients to achieve a fluffy frosting that you can pipe.
Servings: 12
Calories: 287kcal
Ingredients
- ½ cup vegan butter at room temperature (I recommend Earth Balance)
- 8 oz vegan cream cheese in block form (I recommend Violife)
- 4 ½ cups organic powdered sugar
- 2 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Add room temperature butter to your mixing bowl. Beat until creamy, about 30 seconds.
- Drain any excess water from the cream cheese, then add to the bowl, add vanilla extract, and salt. Beat for 30 seconds to a minute but no longer! Beating for too long can cause a runny texture.
- Run a spatula along the sides of the bowl. Then add 1 cup of powdered sugar at a time beating on low speed until it becomes thick. You may need to add a bit more or less powdered sugar depending on on the consistency. When all the sugar is added, turn the mixer to medium high and beat until fluffy and stiff. Be careful not to over beat the frosting. It can quickly become runny!
- Use the frosting immediately. Or if you're not quite ready to use the frosting, place it in the freezer for 15 minutes. Remove it, stir, and test the thickness. If it's still not quite as thick as you'd like, but it in the freezer another 15 minutes, and stir again! It should be nice and thick at this point!
Video
Notes
Tips for Making Vegan Cream Cheese Frosting
- Use the best ingredients! It's important to use quality room temperature vegan butter. The cream cheese can be cold, but you must drain any water that has accumulated. Vegan cream cheese can have a bit more moisture.
- Add more or less powdered sugar to reach desired consistency. It shouldn't be off too much by the 4 ½ cups, but you may need a little more or a little less.
- Don't overbeat your frosting. This is how you end up with runny frosting that is difficult to pipe, or causes your cake to slip!
- This recipe will frost 24 cupcakes or one two-layer 8-inch cake.
- The frosting will last refrigerated for up to 7 days.
Nutrition
Calories: 287kcal | Carbohydrates: 47g | Protein: 1g | Fat: 12g | Saturated Fat: 3g | Sodium: 232mg | Fiber: 1g | Sugar: 45g | Vitamin A: 360IU | Calcium: 12mg | Iron: 1mg