Vegan Cream Cheese Frosting

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If you need a delicious, indulgent, sweet vegan frosting perfect for cakes and treats - you're looking at it! Smooth and creamy, with a little hint of vanilla and tanginess. Vegan cream cheese frosting is super simple to make with just 4 ingredients.

This recipe uses vegan cream cheese and vegan butter - it is totally nut-free, soy-free, and coconut-free. No tofu or cashews. Sometimes dessert just needs to like, not be health food, you know? No regrets.

My favorite recipe to use this frosting on is my vegan carrot cake. Mind-blowing deliciousness. It is also perfect for red velvet cake!

Ingredients

You only need four basic ingredients to make a vegan cream cheese frosting!

• 8 ounces vegan cream cheese (room temperature)
• ½ cup vegan butter (room temperature)
• 2 teaspoons vanilla extract
• 3-4 cups powdered sugar

You can switch up the extract for a different flavor!

Note: Many sugar brands are processed using bone char, make them non-vegan. However, all ORGANIC sugar is vegan. When in doubt, go organic.

Instructions

The method is very simple and straightforward. To prepare, set the dairy-free butter and cream cheese out on the counter ahead of time. Cold ingredients = chunky frosting. No thank you!

• Using a stand mixer or hand mixer beat together the room temperature butter and cream cheese until completely smooth.
• Mix in the vanilla extract.
• With your mixer on low speed, mix in the powdered sugar 1 cup at a time. Add more if you need a sweeter, thicker frosting.
• Store the frosting in the fridge in an airtight container if not using it right away. 

Vegan Cream Cheese Brands

Although I have an amazing recipe for homemade vegan cream cheese, store bought works best for this frosting as it's guaranteed to be totally smooth!

There are a bunch of dairy-free cream cheeses on the market - and many of them differ quite a bit in flavor and texture. Firstly, I recommend choosing your favorite.

If you don't have a favorite yet, my go-to brands are Go Veggie and Kite Hill. Go Veggie tends to be a bit watery, so make sure to drain off the excess water that sometimes sits on top. Kite Hill is thicker but a bit more expensive.

Go Veggie even has a strawberry cream cheese, which is definitely a fun flavor for certain desserts!

Miyoko's cream cheese has a very tart, strong flavor and I prefer it for savory dishes rather than sweet. But if you do want a very tangy frosting, this is probably your best bet.

Tofutti and Trader Joe's brands are similar to Go Veggie in my experience, so those are great brands to use as well.

Unlike the cream cheese, you don't need to be as picky about the vegan butter in your recipe. Just use what you typically use! My favorite is Earth Balance.

How to Thicken Cream Cheese Frosting

Cream cheese frosting is certainly not as sturdy as buttercream - it will be soft and creamy no matter what. But what if you want to pipe it?

You can thicken it by adding some cornstarch. I recommend adding no more than 3 tablespoons of cornstarch in this recipe (we want to avoid any chalky taste.) Beat it in just as you do the powdered sugar.

You can also place the frosting in the fridge to firm it up. Beating and mixing can warm up in the ingredients which will result in a softer frosting. Counteract this effect by cooling the ingredients back down.

Adding Flavor

Yes, you can add flavor to cream cheese frosting just as any other frosting recipe! Using extracts is the best way to do this so you are not adding too much liquid. Replace the vanilla in this recipe with any other extract to taste (orange, almond, lemon, peppermint, etc.)

You can also add a couple of teaspoons of lemon juice for extra tang!

Storage

Perhaps you have some leftovers or would like to make a whole batch of vegan cream cheese frosting ahead of time. Store the frosting in an airtight container in the fridge for up to two weeks.

I typically like to use it within a week but it will last longer (depending on the expiration dates of the ingredients you used) if needed.

You can store this frosting for up to 3 months in the freezer. Thaw it in the fridge before use.

How-To Video