Decadent Vegan Cream Cheese Frosting
This vegan cream cheese frosting is smooth, tangy and perfectly pipeable. Made with dairy-free cream cheese and plant-based butter, this easy icing recipe comes together in minutes with just 4 ingredients and works beautifully as a vegan cream cheese filling for cakes and cupcakes. This icing spreads smoothly and holds its shape, and is ideal for carrot cake, red velvet and other sweet snack recipes.
Ingredients
For the Cream Cheese Icing:
- 227 grams Plant Based Cream Cheese
- 400 grams Icing Sugar
- 50 grams Plant Based Butter (unsalted)
- 1 tsp Vanilla Bean Paste
Instructions
Prep:
- Gather your equipment and ingredients. Butter and cream cheese should be at room temperature.
Making the Cream Cheese Icing:
- Add the cream cheese, half of the icing sugar, vanilla bean paste and 50g plant based butter to a mixing bowl. Mix to combine.
- Add the remaining icing sugar and mix until smooth. The cream cheese icing will be slightly runny and is the perfect consistency for spreading on cakes. If you want to thicken it up more to pipe it on cupcakes and cakes, add 50 grams extra icing sugar and chill for 20 minutes.
Video
Notes
- This cream cheese icing recipe makes 500 grams and will crust over when refrigerated. It is the perfect consistency for spreading on cakes and donuts, such as my ultimate carrot cake and my red velvet donuts.
- To pipe on cakes and cupcakes, refrigerate for 20 minutes before using. This will help the icing hold its shape
- Additional icing should be stored in the fridge in an airtight container.
- I always weigh my ingredients rather than use cup measures. This ensures accuracy for every recipe and perfect results every time. I will be adding a more detailed post on this method of weighing soon as well as my handy conversion guide for US cup measurements.
Tried this recipe? Let us know!I'd love to hear what you think so please leave a comment below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
