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vegan cream cheese frosting being spread on a cake

Vegan Cream Cheese Frosting – 5 Flavour Options!

  • Author: Verna
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12 People 1x
  • Category: Sweets, Gluten free
  • Method: Hand mixer or Stand mixer
  • Cuisine: American, Canadian
  • Diet: Vegan

Description

Vegan Cream Cheese Frosting! Sweet, tangy, thick and pipeable! Perfect for icing cinnamon rolls, carrot cake, cupcakes, cookies & more! Only 5 Ingredients!


Scale

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 Flavour 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 ( might need to add teaspoon or 2 of non dairy milk)
  • cinnamon: add 1/2 – 1 teaspoon cinnamon or pumpkin pie spice

Instructions

  1. In a medium bowl, with your hand mixer on low speed, Cream the butter, cream cheese, vanilla and lemon juice until smooth.
  2. Next add in the powdered sugar 1/2 a cup at a time. Blend until smooth. Don’t over mix.
  3. Refrigerate for at least 30 minutes or until read to use.
  4. Frosting should be stored in the fridge and will keep up to 5 days.
  5. 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). Try it with my Vegan Carrot Cake!


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.
  • I have not made this recipe using coconut oil.
  • 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.
  • Frosting should be stored in the fridge and will keep up to 5 days.

Vegan Cream Cheese Frosting Flavour 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

Keywords: vegan cream cheese frosting, icing, pipeable, dairy free,