This 4-ingredient Vegan Cream Cheese Frosting is pipeable, spreadable, and just plain perfect! Use it for vegan carrot cake, red velvet, cupcakes, and more.
This is the best vegan cake frosting for my Vegan Carrot Cake and my Vegan Lemon Cake. You can even pipe it onto my Vegan Funfetti Cupcakes!
Some cakes call out for cream cheese frosting, am I right? I’ve tried making it the same way you’d make a typical cream cheese frosting, but it would always be too runny and slippery. One time, I even frosted a double-layer carrot cake for Easter, and the top layer slipped off and broke right before serving! 😣
But my Vegan Cream Cheese Frosting? I tested the recipe many, many times until it was thick, spreadable, and perfect for layer cakes. Making it is a little different from other frostings (like this Vegan Buttercream Frosting), but I promise the tiny bit of extra effort is totally worth it for this tangy, sweet, pipeable frosting.
My Vegan Carrot Cake and my Vegan Red Velvet Cake just wouldn’t be the same without this frosting. No slipping included!
⭐⭐⭐⭐⭐
“LOVED this icing! Used it on the carrot cake and got so many compliments from everyone, including non-vegans.” – Dorea
Why this is the best vegan cream cheese frosting
- Pipe it or spread it – I tested this recipe until I had a thick and creamy frosting I could spread between layer cakes or pipe onto cupcakes. It’s seriously the best!
- Sweet and tangy – I love the subtle pop of tang in cream cheese frosting. It gives classic desserts, like cakes, cupcakes, and even my Vegan Cinnamon Rolls, a little something extra special.
- 4 ingredients – All you need is vegan butter, vegan cream cheese, vanilla, and powdered sugar.
How to make vegan cream cheese frosting
Find the complete printable recipe with measurements below in the recipe card.
Add the softened vegan butter to a large mixing bowl and beat with a handheld mixer until creamy and smooth.
Drain any liquid from the cream cheese container, then add it to the bowl. Beat the butter and cream cheese together for 1 minute.
Next, mix in the vanilla, then gradually add and beat in the powdered sugar (1 cup at a time) until the frosting is stiff and spreadable.
The frosting will be ready to spread on a cake by this point! You can also keep it covered in the fridge until it’s time to use it or if you need it to thicken.
For pipeable frosting…
It’s always a good idea to keep the vegan cream cheese frosting in the fridge until you’re ready to transfer it to a piping bag. This will help it thicken up really nicely. If it’s still not quite stiff enough, freeze it in 15-minute increments, stirring in between, until it’s at your desired consistency.
Helpful Tips
- To only slightly soften the vegan butter and cream cheese, take them out of the fridge 30 minutes before making the recipe.
- Cold frosting = thick, spreadable frosting. Keep it in the fridge until you’re ready to use it, and after spreading it/piping it onto cakes and cupcakes.
- Make sure your cake layers are completely cool before you add the frosting!
- Cakes frosted with cream cheese frosting should be refrigerated until it’s time to slice and serve. Most of the vegan cream cheese is made with coconut oil, which isn’t very stable at room temperature. You don’t want the top cake layer to slip off (trust me, I’ve been there!).
Frequently asked questions
I’ve had the most consistent results with Tofutti Vegan Cream Cheese. Some commenters also had good results with Kite Hill, Violife, Nuts for You, and Philadelphia Plant Based Cream Cheese. Honestly, there are so many brands of vegan cream cheese out there these days that I can barely keep up!
The only brand I wouldn’t recommend using is Daiya because I think it leaves an odd aftertaste.
I do not recommend using homemade cream cheese, like my Vegan Cream Cheese or my Tofu Cream Cheese. They’re usually too thin and won’t give the frosting the same thick consistency we need. You can use it if needed, but it won’t be quite the same.
The frosting is quite sensitive to heat, which can cause a freshly made batch or one that’s been sitting in a warm kitchen to become soft and runny. The best way to fix this is by placing the bowl of frosting in the freezer for 15 minutes. After, give it a stir and either use it or place it back in the freezer for 15 more minutes.
Yes, you can make the frosting 1 to 2 days ahead. Keep it covered in the fridge and take it out 20 minutes before you need to use it.
This recipe makes a lot of frosting, so you’ll likely end up with extras! Luckily, it will stay fresh for about 1 week in the fridge or up to 3 months in the freezer. Thaw the frozen frosting in the fridge overnight, then re-whip it before using.
Vegan Cream Cheese Frosting
Ingredients
- 1/2 cup vegan butter, slightly softened to room temperature
- 8 ounces vegan cream cheese
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar, more if needed
Instructions
- In a large mixing bowl, add the slightly softened vegan butter and beat with a hand mixer (or stand mixer) until creamy and smooth.
- Drain any extra liquid in the vegan cream cheese container, add it to the bowl and beat for 30 seconds to 1 minute to combine with the butter. Do not over beat at this point, or your frosting may be too runny.
- Beat in the vanilla to combine. With the mixer on low, gradually add the powdered sugar, 1 cup at a time, until thick and spreadable. I used 4 cups, but you may need a little more.
- At this point, if your frosting still seems a bit too soft and runny for spreading, stick the bowl in the freezer for 15 minutes. Take it out, stir, and put it back in the freezer for another 15 minutes if needed, until a thick consistency is reached. If planning to pipe onto cupcakes, place in the refrigerator for at least 30 minutes to thicken up.
- Frost your cake or cupcakes or use anywhere else you like. Enjoy!
Notes
- I recommend using sticks of vegan butter, not the tub. Make sure the butter is not close to melty, or the frosting won’t work. Just slightly softened is what we’re going for here.
- This recipe makes enough for about 12-18 cupcakes or a double 8 or 9-inch layer cake.
- Freeze the leftover frosting, then let it thaw before using.
Hi Nora. I just found your website and have not tried your recipes yet. They all look so delicious though! I’m planning on baking your carrot cake cupcake but was wondering if there is any chance of using lactic acid to the buttercream instead of adding vegan cream cheese? Have you tried lactic acid this frosting?
Thanks a bunch!
Hi Francis, welcome to my blog! I’m so excited for you to try some of my recipes! No, I haven’t tried lactic acid in this frosting. If a lack of vegan cream cheese is the problem here, I’d suggest making my vegan buttercream frosting with vegan buttermilk instead of regular non-dairy milk. It’ll have a slightly tangy flavor without needing cream cheese. I hope this helps!
I’ve a bunch of the frosting left over, can I freeze it for later use?
Hi Leslie. It does freeze well. I freeze it in a freezer friendly container, usually glass, with a well sealed lid. Hope that helps!
Perfect with the 1-Bowl Carrot Cake! I used Earth Balance baking sticks and Tofutti cream cheese. Delicious!
Thank you for sharing your fabulous feedback! I’m glad you loved the frosting!
Thank you Nora for this recipe. Would like to know if vegan cream cheese frosting softens easily at room temperature compared to vegan vanilla frosting ?
Can you use your other creamcheese recipe (that you put on bagels) to utilize as a creamcheese in an icing?
It might work, but I prefer the results with a storebought cream cheese.
Hi Nora, love your recipes! I’ve made this frosting a bunch but this time, using Traders cc, it left little balls of cream cheese in the frosting. Maybe it wasn’t soft enough. I’m hoping it thaws a little more before I have to frost the cake.
I have heard that Trader Joe’s has changed their cream cheese formula and it is giving people trouble. I haven’t used it in quite some time myself. So I would try to use a different brand if possible next time.
I used Miyoko’s cream cheese (cashew based) and Miyoko’s vegan butter and this turned out great – my husband couldn’t even tell that the frosting was vegan. I did put it in the freezer for fifteen minutes but I honestly don’t think that I needed to as it was pretty firm beforehand. The recipe was enough to give a semi-naked look to a three layer, 8 inch carrot cake. Thanks for the recipe!
You are welcome! Thank you for sharing your great feedback! I’m so glad you loved the frosting! I love Miyoko’s brand!
I followed this recipe exactly replacing flour with coconut flour and sugar with coconut sugar. Unfortunately this didn’t work, the mixture didn’t hold together resulting in the cake falling apart.
To replace flour with almond or coconut flour you need a binder like tapioca or cornstarch
OMG! This frosting is delicious!!! I used Violife Cream Cheese and Becel vegan butter and it is fantastic!
I’m thrilled you love the frosting! Thank you for sharing your wonderful review and feedback!
Hi Nora
Yours is the top two Vegan recipes in my book, shout out to Sam ? over at itdoesnttastelikechicken.com being in the top two. You guys rock.!!! I would like to offer some suggestions for this recipe being Miyoko’s ( butter) miyokoskitchen.com and
Treeline ( cream cheese ) treelinecheese.com these ingredients are as good as it gets. If you can’t find in your area they both ship.
Thanks Phala! Sam is such an inspiration, love her! Thanks for the tips.
Will the frosting tolerate food colouring? We want to make the red velvet cake with green icing-topped with crushed candy canes.
Yes, it’s fine to add food coloring to this frosting. Sounds so pretty, enjoy!
This recipe is fabulous ! Do you think it’s possible to freeze it to use the leftover for a future cake ?
Thanks for taking time to share your great review! I’m glad you love the frosting! It does freeze well. I freeze it in a freezer friendly container, usually glass, with a tight fitting lid of course. Hope that helps!
How long can I keep the icing refrigerated?
I’d say about a week. It can be frozen as well.
The frosting is so delicious! I used Miyoko’s butter and cream cheese. I find the taste is closest to the regular butter and cream cheese.
Next time, I will sift the sugar before mixing. Just a bit lumpy.
I have not tried it yet but do you recommend any vegan cream cheeses by any chance?
I used Trader Joe’s Vegan Cream Cheese. Tofutti, Miyoko’s or Kite Hill would likely work. I don’t recommend the Daiya brand because I think it leaves an odd aftertaste
Cream cheese frosting on your vegan carrot cake is sensational! I put a little bit of lemon juice instead of vanilla in mine and it was divine. Thank you!
Can I use my own cream cheese made with cashews for the frosting?
It might work okay, but I prefer the frosting with a store bought vegan cream cheese.
This icing is fabulous!! I made it to go on some vegan hummingbird cupcakes and it was perfect! Thanks for another great recipe Nora!!
You are welcome, Hilary! I’m glad the frosting is perfect for you! Thank you for sharing your wonderful review!
I don’t have a mixer. Could I beat this by hand?
I’m not sure, you might be able to but it will be a bit difficult.
Can I leave it in the Bowl overnight?
Not at room temperature, but if you stick it in the fridge then yes.
I never leave reviews but had to for this recipe. It may be simple but it is truly the best cream cheese frosting I’ve ever had, vegan or not! I used Kite Hill cream cheese, which I know is a vegan fave so maybe that had something to do with it. I kept trying to figure out what this icing reminded me off and realized it tastes exactly like the icing that comes with Pillsbury Toaster Strudels! I’ve never been a huge fan of cream cheese frosting because of the tartness but I will be using this for everything now!
Hi Katy! I appreciate you taking your time to leave your kind review! I’m so glad you love the frosting! Thank you!
I can’t wait to try this! Would it be possible to add fresh raspberry puree to the mix?
I don’t see why not, but it might make it extra runny. Hope you enjoy it!
Thank you!
Is it possible to add cornstarch or tapioca starch to thicken up the frosting a bit without adding too much sugar?
Yes, you could certainly try it. Hope that helps! Or simply follow the steps for freezing it and mixing, it will thicken up quite a bit from that.
Nora thank you so much for these tips! My friend posted a vegan carrot cake and said he used your recipe! My cream cheese icing always comes out too thin, I can’t wait to use your tips!!
Hi Eliza. It’s great to hear my information is helpful for you! Let me know how it turns out for you!
I love your recipes they always turn out great you are the one i always use to make sweets.?
Thank you so much!
Great recipe! I used Miyokos vegan butter and Violife vegan cream cheese (since violife cream cheese is only 7 oz, I added 1 oz of Trader Joe’s vegan cream cheese). It turned out great! Can’t wait to use it on some carrot cake!
I’m glad you love the frosting recipe, Ashley! Thank you for sharing your review!