This vegan cream cheese frosting requires only four ingredients and only a small batch. This is the best amount for a dozen cupcakes or single layer square snack cakes! The frosting is rich and sweet, making it ideal for vegetarian carrot cakes.
It is spring, the season of lush foliage, longer days, and milder temperatures.
Green foods began to appear in farmers’ markets: crisp peas, asparagus, broad beans, and shelled peas.
There are holy days to be celebrated in many different faiths and spiritual traditions.
Perhaps most minor of all, it’s also carrot cake season.
I’ve said it many times before, but I’m always happy to announce it: vegan cake is my favorite dessert, and carrot cake is my favorite!
No vegan carrot cake is complete without vegan cream cheese frosting.
Cream cheese frosting is also perfect for those who love frosting cakes but find the traditional cream cream a bit disgustingly sweet.
I will share my favorite vegan cream cheese frosting recipe in that spirit. It has the perfect consistency, can be piped or coated, and is super simple to make—a small batch is enough.
If you need enough frosting to make a single-layer cake or a large pancake, don’t worry: frosting recipes can be doubled or even tripled.
What is cream cheese frosting?
Most frosting for pipes requires butter as a base.
Add powdered sugar and any necessary additives, such as artificial colors or flavor extracts, to butter (or vegan butter for plant-based icing recipes).
On the other hand, cream cheese frosting uses a mixture of butter and cream cheese as the cream base.
This change results in a less sweet frosting than traditional cream. Because the cream cheese is tangy, it adds some brightness and acidity to what might otherwise be a cloying frosting.
Despite its high consistency, I also found that cream cheese frosting is generally lighter in quality than cream cream.
For these two reasons, mainly because I love acidic flavors, vegan cream cheese frosting is my go-to choice for all frosting cakes and cupcakes.
A dairy-free spin on a classic dessert
To make cream cheese frosting vegan, it is necessary to use two non-traditional, dairy-free alternatives: vegan butter and vegan cream cheese.
Vegan butter is perfect for frosting.
Many different vegan butters can be used for frosting. I tested this recipe with all of the following:
- Balance of the earth
- Miyoko’s milk
- National tank
- Om Sweet Home non-dairy butter substitute
- : A butter
- Wegmans
Butter with a lower melting point is ideal. I used Earth Balance and For A for the most stable and consistent results.
However, I have yet to try a solid commercial vegan butter that doesn’t work in recipes.
If the vegan butter you use seems to soften quickly in a warm room, it’s best to prepare the icing quickly in cool conditions. This way, you can avoid a lot of frosting that is too soft or melted.
Otherwise, you can use your favorite vegan butter brand.
Which cream cheese should I use?
Again, I tested and sampled a range of options. I made several batches of this vegan cream cheese frosting:
- Tofutti beats cream cheese
- Kite Hill Original Cream cheese Substitute
- Violife is like the original cream cheese
- Miyoko ‘s plain Plant Milk Cream Cheese
- Among them, I have two apparent favorites: Tofutti and Kite Hill.
The former has a good texture and is firm, making it a good choice for people with nut allergies.
The latter, Kite Hill, is my favorite flavor. Its fragrance is unmatched, which results in a balanced scrub.
Regarding butter options, however, I have yet to test a vegan cream cheese that is a disaster or doesn’t work in a recipe.
Note that the butter and cream cheese you choose should be at room temperature before making the icing.
This does not mean hot or almost melted! Butter and cream cheese are both solid but not cold.
Benefits of small batch production
I love icing, but there are only so many occasions when I need a lot of icing.
Specifically, I need more frosting when I make a layer cake or an enormous pancake.
The rest of the time, I make simple snack cakes and cupcakes. For these purposes, the right amount of icing is sufficient.
The vegan cream cheese frosting I shared today is enough for you to make a dozen cupcakes or a snack cake 8 “/ 20 cm or 9” / 23 cm square.
How to make vegan cream cheese frosting
The steps to make this icing are simple.
Before I describe them, I usually make this recipe in my stand mixer, but it can also be made with a hand-held mixer.
Here’s what you do.
Step 1: Whip butter and cream cheese
First, you beat the butter and cream cheese together for 3 minutes until they are very smooth and fluffy.
Vegan butter and cream cheese are the rich base of this plant-based frosting.
No matter what blender you use, it would help if you mix at a medium to low speed. A standing mixer and paddle attachment are used for this job.
Step 2: Add powdered sugar
Next, add two cups of powdered sugar (A.K.A., powdered sugar) to the bowl. Beat the sugar with the butter and cream cheese quickly for two minutes.
Add sugar to the frosting only after mixing the butter and cream cheese.
When the icing is ready, it should be very smooth and somewhat fluffy.
Then, increase the speed to medium-low and continue mixing for 2-3 minutes or until the cream is smooth and light. Add the vanilla extract, then blend for another 30 seconds: just enough to fully incorporate the vanilla.
Step 3: Use or store
At this point, you can use the cream immediately or store it for future use.
If you plan on quickly icing the cake or cupcake (within 2 hours), you can cover it with icing and leave it on the countertop until ready. However, ensure your room is relatively calm so the frost does not become too soft.
If you want to use the icing within a few days, you can transfer it to an airtight container and store it in the refrigerator for up to a week. Be sure to leave the icing at room temperature before using it.
Finally, you can freeze the frosting for up to 8 weeks. Thaw overnight in the fridge, then let it come to room temperature before using it for garnish.
Vegan cream cheese can be stored in the fridge for a few days or frozen for two months, if you’d like to get a head start on any dessert.
The frosting should be room temperature before you use it for piping or spreading.
What to do with cream cheese frosting
This icing works well when stirred and rolled out – I like to use a small upside-down spatula – or as a pipe.
This blog post captures some of my favorite tips and tricks to make you feel comfortable decorating your cake!
Ingredients
1/4 cup vegan cream cheese (60g; Make sure the cream cheese is at room temperature)
8 tablespoons vegan butter (112 grams, or 1 stick; Make sure the butter is at room temperature)
2 cups powdered sugar (230g)
1/2 teaspoon vanilla extract
Instructions
Place the butter and cream cheese in a stand mixer with a paddle, or place them in a large bowl and beat with a hand mixer.
Beat on medium speed for 3 minutes or until the butter and cream cheese are smooth and well combined.
Stop the blender and add the sugar to the bowl. Blend on low speed for 2 minutes, then reduce to medium-low speed. Beat for another 2-3 minutes or until the frosting is smooth and fluffy.
Add the vanilla extract to the bowl, then beat for another 30 seconds to incorporate the vanilla.
You can use the icing immediately or store it in the refrigerator for up to a week. Be sure to leave it at room temperature before decorating.
