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This Vegan Cream Cheese Frosting combines the sweetness of powdered sugar with soft notes of vanilla and lemon zest. The texture is thick and fluffy which makes it perfect for piping, too!
I LOVE sweets, and I'm pretty good at enjoying them sparingly. However, Vegan Cream Cheese Frosting is a HUGE weakness for me and I can't get enough of the fluffy goodness coupled with sweet and tangy flavors. It's heaven!
If I'm not piling it on Vegan Vanilla Cupcakes or Fudgy Chocolate Brownies, I'm just going in with a spoon! I don't make it often, so I let myself indulge when it's in my kitchen.
So, if you're making a cake or cupcakes for a special event, you may want to give this frosting a try.
How to make Vegan Cream Cheese Frosting
- Add the butter to the bowl of a stand mixer (or use a hand mixer). Beat on med-high until pale and fluffy, about 2-3 minutes.
- Now add the cream cheese and mix for 1-2 minutes until just combined. Don't overmix.
- Now add the vanilla and lemon zest (optional)- mix on medium for 30 seconds to incorporate.
- Add 1 cup of powdered sugar over low speed until it's just combined. Scrape down sides if needed. Now beat for 30-60 seconds on medium-high until fully incorporated. Repeat this step until all the sugar is gone and frosting is smooth and fluffy
How much frosting does this recipe make?
This recipe makes enough for 12 cupcakes or (1) 9-inch cake if you apply generously. If you want to make a double-layer cake, I suggest doubling the recipe. It's better to have more frosting than not enough.
Can I pipe this frosting?
Absolutely! Just fill a piping bag and place it in the fridge for 1 hour (or freeze for 15-20 minutes). It will stiffen and be easier to work with. The frosting will soften if left out at room temperature too long though, so pipe right before serving or decorating and place baked goods in the fridge. Remove 20 minutes before serving.
Best brand of vegan cream cheese for frosting
I've made this frosting with Daiya, Tofutti, Kite Hill, and Miyoko's brand, and here are my thoughts.
- Daiya has a slightly softer texture, but still firm enough to pipe. I really loved the tangy flavor and it complemented the zing of the lemon zest perfectly.
- Tofutti created a nice firm texture, but I felt it left an aftertaste. If you love Tofutti, this may not be a problem for you.
- Miyoko's and Kite Hill were both similar and yielded great taste and firm texture. I didn't use lemon zest with Miyoko's because it was tangy enough already. The only issue I have with these brands is the price is a little expensive for frosting and they aren't readily available in all stores.
How to avoid runny cream cheese frosting?
Yes, this can happen. Here are some tips to avoid this.
- Make sure the vegan butter isn't too soft or melty. Just soften enough to work with.
- Keep the vegan cream cheese chilled because it's fairly soft already.
- If the cream cheese has moisture in the container, this may result in a runny frosting. Drain out excess moisture before adding to the bowl.
- Don't overbeat the frosting or beat on high speed. I've done this and it made the frosting to thin and I couldn't salvage it even with more powdered sugar.
- If you want to color your frosting, make sure to use gel coloring as the liquid can cause it to get runny.
Looking for more sweet treats? Here are some of my faves.
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📖 Recipe
Vegan Cream Cheese Frosting
Ingredients
- ½ cup vegan stick butter , slightly softened at room temp (not melty)
- ½ cup vegan cream cheese (keep chilled until ready for use)
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar , sifted
Optional Ingredient
- 1-2 teaspoons lemon zest , finely grated (see note)
Recommended Equipment
- Stand or Hand Mixer
Instructions
- Add the butter to the bowl of a stand mixer (or use a hand mixer). Beat on med-high until pale and fluffy, about 2-3 minutes.
- Now add the cream cheese and mix for 1-2 minutes until just combined. Don't overmix.
- Now add the vanilla and lemon zest (optional)- mix on medium for 30 seconds to incorporate.
- Add 1 cup of powdered sugar over low speed until it's just combined. Scrape down sides if needed. Now beat for 30-60 seconds on medium-high until fully incorporated. Repeat this step until all the sugar is gone and frosting is smooth and fluffy.
Notes
- Frosting Tips - Frost on completely cooled cake/cupcakes and serve. If not serving right away, place in the fridge and remove decorated items 30 minutes before serving. If you don't want to chill your baked goods, then you can chill frosting and decorate right before serving. This frosting will soften if left at room temperature too long.
- Piping - fill your piping bag and place in the fridge for 1 hour (or freezer for 15-20 minutes). This will make the frosting stiffer and easier to work with.
- Vegan Cream Cheese - if there is extra moisture in the container, drain before adding to the bowl. *See post above for recommendations on vegan cream cheese brands.
- Lemon Zest - adds a subtle zing and brightness to the frosting, but you may not need/want that if the cream cheese brand you buy is already tangy. Many aren't tangy enough for me so I add it.
- If you have lactic acid, you can use it to replace the lemon zest. It adds a similar tangy flavor that cultured cheese has. I usually add ½ teaspoon.
- I don't recommend using vegan butter in the tub. It's doesn't firm up as well in the frosting.
- This recipe makes enough for 12 cupcakes or (1) 9-inch cake if you apply generously. For a double-layer cake, I suggest doubling the recipe.
- Frosting will last 4-5 days chilled in an airtight container.
Phala Bowles
I highly recommended Miyokoskitchen.com (original butter) Treelinecheese.com (plain cream cheese) for this recipe.
👉Go Vegan👈
Renee
Can this recipe be made with your Vegan Cream Cheese recipe? Also could powdered sweeteners such as stevia, Truvia, erythritol or xylitol be used to replace the sugar to make it sugar free?
Melissa Huggins
Hi Renee, I have made my cream cheese into frosting before, but I've only tried it with 1/2 cup of powdered sugar, so I don't know how it will turn out with other sweeteners (texture and taste-wise). I added 2 teaspoons of vanilla, omitted the vinegar and onion powder. Also, I halved the salt amount. I hope this helps. Thank you for stopping by 🙂
Renee T
Is it bad that I made this to go on my bagel? I couldnt resist trying it or waiting all day to eat. This is my favorite vegan frosting yet.
Graciela Torres
I had just bought cream cheese from the store so I decided to use it on this recipe. Its It's actually better tasting than I remember real cream cheese frosting being. I love this recipe!