Vegan Cream Cheese Frosting

Ingredients

• 0.5 cup vegan butter (Slightly softened to room temperature)
• 8 oz vegan cream cheese (Drain any extra liquid from the container)
• 1 tsp pure vanilla extract
• 4 cup powdered sugar (Add more if needed; add gradually, 1 cup at a time)

Steps

1. 1

   In a large mixing bowl, add the slightly softened vegan butter. Beat it with a hand mixer or stand mixer until creamy and smooth.

2. 2

   Drain any extra liquid from the vegan cream cheese container, then add the cream cheese to the bowl. Beat for 30 seconds to 1 minute, just until combined with the butter. Do not overbeat at this stage, or the frosting may become too runny.

3. 3

   Beat in the vanilla extract until combined.

4. 4

   With the mixer on low speed, gradually add the powdered sugar, 1 cup at a time. Continue mixing until the frosting is thick and spreadable. The source used 4 cups, but additional powdered sugar may be needed.

5. 5

   If the frosting is still too soft or runny for spreading, place the bowl in the freezer for 15 minutes. Remove it and stir. If needed, return it to the freezer for another 15 minutes, repeating until the frosting reaches a thick consistency.

6. 6

   For piping onto cupcakes, refrigerate the frosting for at least 30 minutes to thicken it before transferring it to a piping bag.

7. 7

   Frost a cake or cupcakes, or use the frosting as desired.

Notes

The frosting can be made 1–2 days ahead and kept covered in the refrigerator; take it out about 20 minutes before using. It keeps for about 1 week in the refrigerator or up to 3 months in the freezer. Thaw frozen frosting overnight in the refrigerator, then re-whip before using. For piping, keep it refrigerated until ready to transfer to a piping bag. The structured recipe lists a 10-minute total time, while optional chilling adds additional elapsed time.

Nutrition per serving

• dessert
• vegan
• dairy-free
• egg-free
• frosting
• no-bake
• cake topping
• make-ahead