Vegan Cream Cheese Frosting

5 from 1 vote

This Vegan Cream Cheese Frosting is pipeable, creamy and completely dairy-free! It's slightly tangy and uses just 4 simple ingredients. This recipe makes enough frosting for a 3-layer 6-inch cake, a 2-layer 8-inch cake or 2 dozen cupcakes.

Prep Time10

Chill Time1

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 1055kcal

Author: Megan Calipari

Cost: $4

Equipment

1 Large Mixing Bowl
1 Sifter
1 Hand Mixer or Stand Mixer
1 Rubber Spatula

Ingredients

8 tablespoon Vegan Butter, room temperature
8 Ounces Tofutti Vegan Cream Cheese, room temperature
4 Cups Powdered Sugar, sifted
¼ teaspoon Vanilla Extract

Instructions

In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, cream the vegan butter until its completely smooth, scraping the bowl down a couple of times during the creaming process.
8 tablespoon Vegan Butter, room temperature
Add the Tofutti cream cheese, and use a rubber spatula to fold it in by hand. See note.
8 Ounces Tofutti Vegan Cream Cheese, room temperature
Add the powdered sugar and mix on low with the mixer until combined. Then, add the vanilla and mix until combined and creamy.
4 Cups Powdered Sugar, sifted, ¼ teaspoon Vanilla Extract
Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour before piping onto cupcakes or frosting a cake!

Notes

Make sure the vegan butter and cream cheese are at room temperature before starting this recipe.

Be sure to fold the dairy-free cream cheese in by hand. Cream cheese becomes looser the more it's mixed. So, for a thick and pipeable Vegan Cream Cheese Frosting, fold the cream cheese in by hand and only mix the frosting until its smooth and creamy.

Don't skip the chill time if you want to pipe the frosting or stack a cake with it! It will firm the frosting up to the perfect texture.

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