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.
I have such trouble with cream cheese frosting. This was a complete mess- the butter was softened, some cream cheese had been out about 10 minutes and some was taken from the fridge. I made sure to beat as little as possible but it curdled. I ended up heating everything up mixing back together and put it in the freezer. I am waiting to see if I can salvage it.
What brand of vegan cream cheese did you use? I have the best luck with Tofutti brand. I always use the cream cheese cold from the fridge and slightly softened butter. If you vegan butter is too soft and melty, it might curdle and get pretty runny. I hope it turns out okay. I would not recommend heating the butter/cream cheese at any point.
I used a combination of Violife and Philadelphia. The heating it up and then freezing actually worked. It was pretty soft but I was able to ice the cake and there was no more curdling! When I do it again I will just leave plenty of time to do that if needed.
It tasted great I just always have trouble with the vegan cream cheese.
Nora you never stear me wrong! Obssessed with this icing! I usually use Violife and it turns out perfect (coconut based) and tastes just like “regular” cream cheese icing. Today I used Miyoko’s (cashew based) because it was on sale – will never do that again, it just didn’t taste right. 😂 So just a heads up for anyone wondering what brand to use. Thank you Nora!!
You are welcome, Amanda. I’m glad you love the icing! Daiya brand cream cheese is the one that does not taste so well for me in this particular recipe. Thanks for sharing your wonderful review!
Very good!!
Really good! I cut the sugar back to two cups and the texture was still great! Thanks for a great dairy free recipe.
Liebe Nora,
was genau meinst du mit Kokosnussöl. Bitte verrate mal ein Produkt!
Liebe Grüße
Susanne
Absolutely delicious!!!!!! I added food colouring the second time for some Halloween cookies, this is just delicious thank you as always Nora! Xx
I”m thrilled you are loving the frosting, Kate! Thank you for sharing your fabulous review and feedback!
Could I do this the day before? Frost straight from fridge or let get to room temp a bit? Would I have to re-whip it?
Sure, you can make the frosting a day ahead, and definitely refrigerate it because the frosting is a bit sensitive to heat and may melt. I would let it sit at room temperature for 20 minutes or so , the re-whip and frost. Enjoy!
Excellent cream cheese vegan icing – tastes just like actual cream cheese icing!
Excellent directions and tips too! Love your vegan recipes, Nora! THANKS!
Thrilled you love the frosting and my recipes! Thanks for your awesome review and feedback!
Hi. I’m making this for my daughter’s teachers for end of year and it’s my first time making vegan. Can I use sunflower oil for this cake?
Hi Carrie. Did you mean to ask this question in regards to a cake recipe instead of the cream cheese frosting?
Hi Nora–I made this cream cheese frosting to go with your hummingbird cake and it was delicious! (I used Kite Hill–worked great.) I doubled the recipe but ended up having way more than I needed. How long should it last in the freezer if it’s in a tightly sealed glass container?
Hi Beth. I’m glad you liked the frosting! It will stay good about 3-4 months in the freezer in an airtight container.
This frosting was AMAZING. I frost cakes because it looks nice and other people like it, but I usually scrape the frosting off when I eat the cake. I didn’t do that this time!
I used Kite Hill cream cheese; I brought the cream cheese to room temp before using and poured off the tiny bit of liquid before adding it to the butter. Couldn’t be easier or taste better!
Terrific that you loved the frosting! It’s definitely one of my favorites! Thanks for your fabulous feedback and review!
I used Philadelphia Plant Based Cream Cheese and it worked awesome. I also use Violife Cream Cheese and it works great. Also, used Earth balance soy free buttery spread in the tub. I halfed the recipe and it was PLENTY for a 6 inch, double layer round with icing between layers. I wanted a semi naked look and I had PLENTY of icing. Great recipe.
I’m thrilled the frosting was just what you wanted! Thanks for sharing your terrific ideas, feedback and review!
LOVED this icing! Used it on the carrot cake and got so many compliments from everyone, including non-vegans. I have a question. I made too much, and I am planning on making the strawberry rolls in a week and a half. Do you think this icing is okay stored in the refrigerator for 2 weeks?
Hi Dorea. How terrific you loved the frosting! I’m so glad it was a hit! The icing will stay fresh about a week in the refrigerator. It does freeze well, which may be your best option. I freeze it in a freezer friendly container, usually glass, with a well sealed lid. Hope that helps!
Hi! Should I triple the batch since I’m making your carrot cake recipe in a (3) 6 in pans?
This recipe makes a lot of icing, so you should be ok to only double the recipe if you’re making a triple-layer carrot cake in 3 6-inch pans. I hope this helps!
Can I make the cream cheese frosting the night before and just put it in the fridge for the next day to frost the carrot cake?
Hi Hannah. You can make the frosting the night before. Definitely refrigerate it! Enjoy!
This was so good! I used the Miyoko cream cheese and it worked up really well. No complaints about the texture. There was definitely a zesty flavor (lemon? sour?) but it wasn’t a distraction for me. I really appreciate the specific mentions of brands since there is such a variety. Thanks for the recipe 🙂
I’m so glad you liked it, Rachel! Thank you for your review 🙂
This is an excellent recipe that I made for cupcakes and holds it’s shape. I also added 2 tsps of tapioca starch to absorb any excess liquid and make it sturdier.
It is delicious but far too sweet for my tastes.
Thanks for you feedback and review, Jeannie!
Hello Nora I also want to know do you have some basic baking classes
Help Nora what is a good plant based milk to use and cream cheese I’m new to the vegan life
Another awesome recipe from Nora Cooks. Thank you, thank you, thank you for your fantastic recipes!
Hey Nora,
I have begun to make fruit pizza’s a lot and I use this frosting all the time it always comes out perfect, thank you so much!
You’re so welcome, Jamie! Thank you for your wonderful review!
I’ve made this icing before using Tofutti and loved it however this year, I had Miyokos in the fridge so I used that. I have to say it had a sour taste. I was worried about that because I’ve had this cream cheese before but I thought maybe the powdered sugar would cut the sourness. It did, but only a little and my family not I were a fan, unfortunately. I would stick with Tofutti in the future. 5 stars with Tofutti but only 3 stars with Miyokos
I just now made it for the first time, with Tofutti, and it turned out wonderful! It was so easy to make too!
I’m so glad it turned out wonderful for you! Thanks for your terrific feedback!
Hello! I am going to make your chocolate cake, and I was wondering how much cocoa powder to add to this to make it chocolate cream cheese frosting. Thank you!!!
Also I love your recipies!
I would reduce the powdered sugar by 1/2 cup and add 1/2 cup cocoa powder. Sounds so good, enjoy!
Hi!
My mother in law made this after I found this recipe for a spice cake for my birthday. It was so delicious! Have to tried freezing any left overs? I would love to reuse some we had left over for future baking
Thank you!
Hi Rachael. I’m glad you love the frosting! It does freeze well. I freeze it in a freezer friendly container, usually glass, with a well sealed lid. Hope that helps!
What type of butter salted or unsalted? I’ve only ever seen the salted version of Earth Balance in any grocery ive checked.
I used salted vegan butter here. If you only have unsalted that’s fine just add a little pinch of salt to make up for it.
Dearest Nora, this came out so well for my husband’s birthday. Wow! We all in love with this cake.
Do you think this would work with coconut sugar either full or at least half way? Thanks so much ?
I’m so glad, thank you! I’m not sure the coconut sugar would work well unfortunately, it’s very grainy and different than powdered sugar. Perhaps if you blitzed it in a blender first to make it more powdered it might work though. Hope that helps!
Hi there! I haven’t made this yet but looking forward to it! I would be making it for a cake for a client and was curious if it would be stable long enough to transfer the cake to the party location?
Thank you
It should be okay, as long as you chill the frosted cake for a few hours before it travels to the party location. And as long as the drive isn’t too warm! Since it’s winter and likely pretty cold, it should work.
Here’s a tip, use Tofutti cream cheese, it always works great for cream cheese frosting
Thanks for sharing!