Vegan Cream Cheese Frosting
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!
Servings: 1 batch
Calories: 3260kcal
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.
Nutrition
Calories: 3260kcal | Carbohydrates: 562g | Protein: 15g | Fat: 120g | Saturated Fat: 36g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Sodium: 1432mg | Potassium: 40mg | Fiber: 15g | Sugar: 536g | Vitamin A: 3208IU | Calcium: 152mg | Iron: 3mg