Vegan Cream Cheese Frosting
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.
Servings: 10 servings
Calories: 330kcal
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.
Nutrition
Serving: 1serving | Calories: 330kcal | Carbohydrates: 50g | Protein: 1g | Fat: 15g | Saturated Fat: 4g | Sodium: 158mg | Fiber: 1g | Sugar: 48g | Calcium: 15mg | Iron: 1mg