My Vegan Cream Cheese Frosting is sweet, tangy, thick and creamy, made with just 5 ingredients and its pipeable too! Perfect with cakes, cupcakes, cookies and more!
You’ll love this easy cream cheese frosting recipe! It takes minutes to make. An honestly there are certain desserts that gotta have it – Like cupcakes, carrot cake, red velvet cake, cinnamon buns, coffee cake,…etc
How to make Vegan Cream Cheese frosting:
In a medium bowl, with your hand mixer on low speed cream the butter, cream cheese, vanilla and lemon juice until smooth (30-60 seconds) Next add in the powdered sugar 1/2 a cup at a time. Blend until smooth. Refrigerate until read to use. Enjoy with your favourite cakes, cupcakes, cinnamon buns, cookies,…etc.
This recipe yields enough frosting for: 24 cupcakes or 12 cupcakes (generously frosted) or one 9×13 cake or one 2 layer cake ( 8 0r 9 inch cake pans)
Vegan Cream Cheese Frosting Variations:
Lemon Vegan Cream Cheese Frosting: add zest of one lemon
Orange Vegan Cream Cheese Frosting: add zest of one orange
Coffee Vegan Cream Cheese Frosting: add 1 tablespoon of instant coffee (regular or decaf) mixed with 1-2 teaspoons of water ( omit the lemon juice)
Chocolate Vegan Cream Cheese Frosting: add 1/3 cup cocoa powder
Cinnamon Vegan Cream cheese Frosting: add 1/2 -1 teaspoon cinnamon or pumpkin pie spice
Frosting should be stored in the fridge and will keep up to 5 days. For full recipe ingredients and instructions see recipe card below.
Frequently Asked Questions:
What’s the best cream cheese to use for vegan cream cheese frosting?
- I make my frosting using Daiya cream cheese. It has the best flavour and the price is right! Tofutti and Kite Hill brands are also great choices. Just make sure to drain any excess moisture from cream cheese container before using, if necessary.
What vegan butter should I use for vegan cream cheese frosting?
- I use earth balance butter sticks for this recipe, not the spreadable kind in the tub. Margarine sticks work great also.
Is vegan cream cheese pipeable?
- Absolutely! After making the frosting refrigerate for at least 30 minutes so it firms up, add to your piping bag and you’re ready to go!
Should the butter and cream cheese be at room temperature before using?
- I use mine straight from the fridge and they work just fine.
Help! My Frosting is not thick enough what do I do?
Before adding more powdered sugar, refrigerate the frosting for 15-20 minutes to firm up. If it is still not thick enough for your liking add another 1/2 cup of powdered sugar.
Ok go bake a cake or something so you can make this super tasty vegan cream cheese frosting, it’s:
Creamy
Tangy
Sweet
versatile
gluten free
Easy
Ready in minutes
Perfect with so many tasty vegan desserts!
Gluten free
Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️
Other Vegan Dessert Toppings for you to enjoy:
Macerated Strawberries
Best Vegan Caramel Sauce
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
My Vegan Cream Cheese Frosting is sweet, tangy, thick and creamy, made with just 5 ingredients and its pipeable too! Perfect with cakes, cupcakes, cookies and more!
Ingredients
- 1 container Vegan cream cheese, I use Daiya Brand (227 grams)
- 1/2 cup vegan butter, I use Earth balance butter sticks ( not the spreadable tub)
- 1 teaspoon vanilla
- 2 teaspoons fresh lemon juice
- 2 cups powdered sugar
Vegan Cream Cheese Frosting Variations:
- lemon: add zest of 1 lemon
- orange: add zest of 1 orange
- coffee: add 1 tablespoon instant coffee (regular or decaf) mixed with 1-2 teaspoons water (omit the lemon juice)
- chocolate: add 1/3 cup of cocoa powder
- cinnamon: add 1/2 – 1 teaspoon cinnamon or pumpkin pie spice
Instructions
- In a medium bowl, with your hand mixer on low speed, Cream the butter, cream cheese, vanilla and lemon juice until smooth.
- Next add in the powdered sugar 1/2 a cup at a time. Blend until smooth. Don’t over mix.
- Refrigerate for at least 30 minutes or until read to use.
- Frosting should be stored in the fridge and will keep up to 5 days.
- This recipe yields enough frosting for: 24 cupcakes or 12 cupcakes (generously frosted) or one 9×13 cake or one 2 layer cake ( 8 0r 9 inch cake pans)
Notes
- I make my frosting using Daiya cream cheese. It has the best flavour and the price is right! Tofutti and Kite Hill brands are also great choices. Just make sure to drain any excess moisture from cream cheese container before using, if necessary.
- I use earth balance butter sticks for this recipe, not the spreadable kind in the tub. Margarine sticks work great also.
- If piping the frosting: After making the frosting refrigerate for at least 30 minutes so it firms up, add to your piping bag and you’re ready to go.
- I use the vegan butter and cream cheese straight from the fridge and they work just fine ( not room temperature)
- If your frosting is not thick enough: Before adding more powdered sugar, refrigerate the frosting for 15-20 minutes to firm up. If it is still not thick enough for your liking add another 1/2 cup of powdered sugar.
Cara
April 10, 2019 at 3:13 amThis looks so rich and delicious!
★★★★★
The Cheeky Chickpea
April 10, 2019 at 3:24 amIt is super tasty? Thanks Cara!