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vegan cream cheese frosting on red velvet cake layer
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5 from 5 votes

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.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: vegan cream cheese frosting
Servings: 12
Calories: 287kcal



  • 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. 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. At the very end add the salt. 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!


This recipe will frost 24 cupcakes, or one two layer 8 inch cake.


Calories: 287kcal | Carbohydrates: 47g | Protein: 1g | Fat: 12g | Saturated Fat: 3g | Sodium: 232mg | Fiber: 1g | Sugar: 45g | Vitamin A: 360IU | Calcium: 12mg | Iron: 1mg