Description
This homemade vegan cream cheese frosting recipe is easy, dairy-free, and can be made soy-free! It’s light, fluffy, sweet, and tangy. Make it with only 4 ingredients, one bowl, and 10 minutes. It’s a delicious frosting for cakes, cupcakes, cinnamon rolls, and more. I love to pair it with seasonal baked goods like carrot cake and pumpkin cake!
Ingredients
Scale
- 1 cup (8 oz) dairy-free cream cheese, cold
- 1/2 cup dairy-free butter
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- 1–2 tbsp non-dairy milk (only if needed)
Instructions
- Chill a large mixing bowl in the freezer for 5-10 minutes. The colder the bowl, the better.
- Add cold vegan cream cheese, vegan butter, and vanilla extract to the chilled bowl.
- Using a stand mixer or a handheld electric mixer, cream the ingredients together until smooth.
- Add 1 cup sifted powdered sugar to the bowl. Cream together until light and fluffy. Repeat with the remaining powdered sugar, 1 cup at a time. If needed, add 1-2 tbsp non-dairy milk to thin the consistency.
- Use immediately, or cover and store in the refrigerator. The frosting will thicken again as it chills.
Notes
- How to store: Store cream cheese frosting inside a sealed container in the refrigerator. Enjoy within 5-7 days.
- Cream cheese: I recommend using the Toffuti brand for the best flavor.
- How to thicken the frosting: In order to create thick cream cheese frosting, chill the bowl in the freezer for 5-10 minutes before beginning the recipe. If it’s too runny after preparing it, cover and chill the frosting in the refrigerator to thicken again. Alternatively, beat 1-2 tbsp cornstarch into the frosting.
Nutrition
- Serving Size: 1/4 cup
- Calories: 267
- Sugar: 38g
- Fat: 11g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 1g
