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bowl of cream cheese frosting with whisk attachment in bowl
Cindy Rainey

Vegan Cream Cheese Frosting

from 2 reader reviews
This refrigerator vegan cream cheese frosting is so creamy and smooth and is the perfect icing for sheet cakes, cupcakes, or cookies. Cream cheese frosting is easy to make vegan with a few simple vegan substitutions.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 294
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Frosting
  • 1/2 cup vegan stick butter softened/room temperature
  • 8 ounces vegan cream cheese room temperature
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 4-4 ½ cups powdered sugar

Equipment

  • stand mixer or hand mixer

Method
 

  1. In a large mixing bowl, add the softened vegan butter, cream cheese, vanilla, and pinch of salt. Beat until very smooth and creamy. Once you add in the powdered sugar, you will not be beating hard or long so make sure everything is well combined, and smooth and creamy beforehand.
  2. Add the powdered sugar two cups at a time. Beat only till combined - up to 1 minute each time. At four cups evaluate if your frosting is as thick as you'd like. Add in more powdered sugar if desired in 1/4 cup increments. Gently folding in. This is not going to be a stiff frosting. Do not try to add in too much powdered sugar to make it stiff.
  3. Cover and put in the refrigerator until your cake is cooled enough to ice.

Notes

This cream cheese frosting does better when prepared ahead of time and refrigerated till your cake or cookies are ready to ice. If it is warm in the room then I place my layered frosted cake in the refrigerator will ready to serve. You won't have the same problem with a sheet cake.