Vegan Cream Cheese Frosting
This vanilla Vegan Cream Cheese Frosting is super easy only needing 3 ingredients and takes just minutes to whip up. Completely dairy free and vegan.
Servings: 12 cupcakes
Calories: 204kcal
Ingredients
- ½ cup vegan butter softened
- 1 container vegan cream cheese (8 ounces)
- 1 teaspoon vanilla extract (optional)
- 3 ½ cups powdered sugar not packed (420 grams)
Instructions
- To make the vegan cream cheese frosting, add the vegan cream cheese, vanilla and softened butter to a large mixing bowl, using a hand blender cream together. Slowly add the powdered sugar in, I added 3 times before using it all up.
- Frost fully cooled cupcakes or cake right away or store in the fridge up to 1 week. If storing in the fridge you will need to remove and let soften about 5 minutes and if still stiff up the hand mixer to whip up again until creamy smooth.
Video
Notes
Butter: I like the Miyokos brand.
Vegan Cream Cheese: I like the Miyokos brand.
Storing the Frosting: Store in the fridge up to 1 week. If storing in the fridge you will need to remove and let soften about 5 minutes and if still stiff up the hand mixer to whip up again until creamy smooth.
Nutrition
Calories: 204kcal | Carbohydrates: 36g | Protein: 0.02g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 60mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 35g | Calcium: 1mg | Iron: 0.03mg
