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Vegan Cream Cheese Frosting

With just 5 ingredients, you can easily make the most creamy and lush vegan cream cheese frosting that will elevate your cakes and cupcakes. This recipe is so easy and makes the most delicious frosting, I dare you not to eat it out of the bowl with a spoon.
Course Dessert
Cuisine Australian
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 292kcal
Author Sally

Ingredients

  • 250 grams vegan cream cheese softened to room temperature
  • 60 grams (¼ cup) dairy free butter
  • 5 cups icing sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt to taste

Instructions

  • Using a hand held mixer or a stand mixer with the paddle attachment fitted, beat the dairy-free butter, vegan cream cheese and vanilla for 1-2 minutes until creamy.
  • Add in 2 cups of the icing sugar and beat on low until combined. Gradually add the remaining icing sugar, 1 cup at a time and continue slowly mixing until the frosting is thick and spreadable. If after 4 cups it’s still too thin, you can add a little more if needed.
  • Use a spatula to scrape down the sides of the bowl to make sure all of the sugar is incorporated and add the salt to taste and mix through.
  • This cream cheese frosting isn’t as stable as buttercream, so if it’s still feeling a bit too runny, place the bowl in the fridge for 15-30 minutes. Mix well with a spatula before frosting your cake or cupcakes.

Notes

This recipe makes enough frosting for 12 cupcakes or a 2 layer 8 inch cake.

Nutrition

Calories: 292kcal | Carbohydrates: 52g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 163mg | Potassium: 2mg | Fiber: 1g | Sugar: 50g | Calcium: 14mg | Iron: 1mg