4-ingredient vegan cream cheese frosting is sweet, tangy, creamy, rich, & easy to make – perfect for piping and spreading over vegan cakes, muffins, brownies, etc!
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Why You’ll Love This Recipe
Though there’s some tough competition, cream cheese frosting is definitely one of my favorites, but it can be a little tricky to make cream cheese frosting dairy-free. Luckily, I worked it out, and with a few top tips so get ready for vegan frosting that’s creamy, fluffy, rich, and so delicious you’ll want to eat it by the spoonful!
This vegan cream cheese frosting recipe needs just four simple ingredients and 10 minutes for a rich, smooth texture and amazing flavor sure to beat store-bought options (no waxy aftertaste!). Whether it’s for vegan carrot cake, pumpkin cinnamon rolls, or easy vegan pumpkin muffins, it will elevate all your baked goods!
You might also enjoy my vegan chocolate frosting, vegan orange buttercream frosting, or easy lemon glaze.
Ingredient Notes
- Vegan cream cheese: Use a firm cream cheese (not one that’s soft right out of the fridge) – one with coconut oil works best as it helps it firm up when chilled - like Trader Joe’s, Tofutti, Violife, or Miyoko’s.
Every brand has a different flavor/aftertaste, so choose one you like the flavor of. If it isn’t very tangy, add a few drops of lemon juice and/or vinegar.
Flavor Variations
- Maple syrup cream cheese frosting: Replace a portion of powdered sugar with maple syrup for flavor depth. I recommend using 1-3 tbsp.
- Cinnamon/Pumpkin spice: Add to taste for a cozy fall version.
- Citrus zest: Add 1-2 teaspoon lemon, lime, or orange zest + optional 1 tablespoon juice.
- Extracts: Add ½-¾ teaspoon almond extract, coconut, mint, coffee, etc.
- Cocoa powder: Add 2-3 tablespoon for rich vegan chocolate cream cheese frosting.
- Coffee: Add 1-2 teaspoons of instant espresso powder.
- Caramel: Fold in ⅓-½ cup of vegan caramel. Add salt if preferred.
- Berry: Add ⅓-½ cup freeze-dried berries (single or a blend).
How to Make Vegan Cream Cheese Frosting
Step 1: First, cream the vegan butter, vegan cream cheese (drain any liquid from the container first), and vanilla extract for 5 minutes, either in a stand mixer or a large bowl, using an electric whisk.
Step 2: Add the powdered sugar, one cup at a time maximum, mixing constantly. Continue to mix until light and creamy (about 5 minutes), pausing to scrape down the sides of the bowl as needed.
The consistency of the vegan frosting should be perfect for piping after a quick chill in the freezer for 15-20 minutes. If needed, add more powdered sugar.
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FAQs
First up, chilling frosting for 15-20 minutes can help thicken/firm it a little. Alternatively, add more powdered sugar, some cornstarch (don’t add too much, or it will affect the flavor – it works best if left to chill in the fridge for an hour or two), OR substitute 50% vegan butter with vegan shortening.
Margarine has more water than butter, so I don’t recommend it, as it could make the frosting too melty.
Although, I haven't personally tried it, you could use a sugar alternative, like powdered erythritol. The amount needed may vary, though.
This depends on the brand of vegan cream cheese you use. If you find you’re missing tang, try adding a touch of vinegar, lemon juice, or a mix. Make sure you use it sparingly, though. You don't want to overpower it.
Pro Recipe Tips
- To avoid lumps: Sift the powdered sugar.
- For pipeable frosting: Chill it in the freezer for 10-15 minutes (or fridge for 20-30 minutes) to help thicken it.
- Don’t under-whip: It can look done fairly quickly, but if it’s not whipped long enough, it’s less likely to hold its shape.
- The yield: This recipe should make enough for 12-16 piped cupcakes (more when spread), a 9x13-inch sheet cake, or a 2-layer 8-inch cake.
- Don’t skip the chilling time: Otherwise, the frosting may be too soft.
- Keep bakes chilled: Dairy-free cream cheese frosting isn’t particularly stable at room temperature, so chill it before using, then store the baked goods in the fridge until just before serving.
How to Use Vegan Cream Cheese Frosting
This versatile vegan frosting is perfect for all sorts of baked goods, such as:
- Vegan cinnamon rolls (or pumpkin cinnamon rolls)
- Easy vegan pumpkin muffins, quick bread, or cake
- Soft gluten-free pumpkin cookies
- Vegan carrot cake OR red velvet cake
- Vegan cinnamon and banana pecan muffins
- Plant-based brownies
- Banana bread and banana muffins
- Pumpkin whoopie pies
It pairs well with pumpkin, chocolate, cinnamon, lemon, chai, & apple flavors.
Storage Instructions
Store the homemade vegan cream cheese frosting in the fridge in a plastic-wrapped bowl or piping bag for 5-7 days. If needed, let it sit for a few minutes at room temperature before using.
This is the piping bag I use.
Can You Freeze Cream Cheese Frosting?
It depends on the vegan butter and cream cheese used, but feel free to test a portion by transferring it to an airtight container or Ziplock/Stasher for up to 3 months.
When ready, thaw it in the fridge overnight and re-whip it until light and fluffy.
Vegan Cream Cheese Frosting
Equipment
Ingredients
- 6 tablespoons of vegan butter cold and diced
- 8 ounces of vegan cream cheese
- 1 teaspoon of vanilla extract
- 4 ½ cups of powdered sugar
Instructions
- In a large mixing bowl, add the vegan butter, vegan cream cheese, and vanilla extract. Using an electric mixer, cream for 5 minutes.
- Add in the powdered sugar 1 cup at a time.
- Continue to mix for 5 minutes or until light and creamy.
Notes
- For pipeable frosting: Chill it in the freezer for 10-15 minutes (or fridge for 20-30 minutes) to help thicken it.
- Don’t under-whip: It can look done fairly quickly, but if it’s not whipped long enough, it’s less likely to hold its shape.
- The yield: This recipe should make enough for 12-16 piped cupcakes (more when spread), a 9x13-inch sheet cake, or a 2-layer 8-inch cake.
- Don’t skip the chilling time: Otherwise, the frosting may be too soft.
Andrea says
love how easy this frosting is to make!