Cream Cheese Frosting (Vegan option)
This Vegan Cream Cheese Frosting is silky smooth and melts in your mouth. It is creamy, sweet and has just a little tang. I also make this recipe using dairy products but no one can tell the difference between the vegan and dairy versions. So take your pick to have your cream cheese frosting bliss!
I do most of my piping using a zip close plastic bag. Even with my rudimentary equipment, the frosting is super smooth and creamy. It holds it’s shape perfectly too. I use Tofutti Better Than Cream Cheese for this frosting. Although there are a lot of vegan cream cheese products on the market that are great, I feel that the Tofutti brand works the best for this recipe because of the consistency and flavor. There isn’t any graininess, it is thick, smooth and has just the right amount of tartness.
A Note on Substitutes
Over the many years I have made this frosting, I have used quite a few different dairy free cream cheeses with mostly awesome results. The combination of dairy free cream cheese with conventional butter is what I make most often, since my family can handle butter (but not the dairy cream cheese). I am not a fan of using dairy free buttery sticks and dairy free cream cheese together though. If you can’t have conventional butter, I would suggest subbing the butter for more dairy free cream cheese. There are a variety of different flavors and textures with dairy free cream cheese, so use what you like best. As always, if you make substitutes, share the results in the comments below. That just helps us all out;-) Oh- and just be sure you allow the butter and cream cheese to soften at room temperature for at least 30 minutes before starting so that they combine well.
The Banana Cupcakes with Cream Cheese Frosting in the photo above is a match made in cupcake heaven. Give it a try and you’ll see what I mean:-) Seriously yummy. It can be made completely vegan if you want;-)
Vegan Cream Cheese Frosting
Click Stars to Rate Recipe:Ingredients
- 1 8 oz softened cream cheese or vegan cream cheese (I use Tofutti Better Than Cream Cheese)
- 4 Tbsp softened butter or sub with more vegan cream cheese
- 1 tsp pure vanilla extract
- 1 cup powdered sugar
Instructions
- In a medium bowl, combine the softened butter and cream cheese with a hand mixer until light and fluffy. Add the vanilla and mix to combine. Gradually add the powdered sugar a little at a time so that it doesn’t create a messy cloud. One it is all combined well, turn the speed up on the mixer and give it a good whip for about 30 seconds to a minute. This will lighten it up a bit.
- Scoop into a piping bag or sturdy ziplock bag and cut off a corner to pipe the frosting on to your cooled cupcakes.
