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side view of vegan cream cheese frosting partially on a baked cake.
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Vegan Cream Cheese Frosting

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!
Course Dessert
Cuisine American, Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 People
Calories 208kcal

Equipment

  • Stand or Hand Mixer

Ingredients

Optional Ingredient

  • 1-2 teaspoons lemon zest , finely grated (see note)

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. 

Nutrition

Serving: 1.5tablespoons | Calories: 208kcal | Carbohydrates: 31g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 56mg | Sugar: 30g