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Vegan Cream Cheese Frosting being piped onto a pumpkin cupcake.
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5 from 3 votes

Vegan Cream Cheese Frosting

This vegan cream cheese frosting is rich, creamy and tastes just like the real deal! Perfect for cakes, cupcakes, cookies, and eating by the spoonful.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 214kcal
Author: Alissa Saenz

Ingredients

  • 8 ounces vegan cream cheese, chilled (Note 1)
  • ½ cup vegan butter, room temperature (Note 2)
  • 1 teaspoon lemon juice (optional)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 4 ½ cups organic powdered sugar, plus more as needed, up to 5 ½ cups

Instructions

  • Place the vegan cream cheese, butter, lemon juice (if using), vanilla and salt into a large mixing bowl. Beat them together with an electric mixer at high-speed until fully mixed, about 1 minute.
  • Begin adding the powdered sugar, about cup at a time, fully beating in each addition before adding more. Scrape the sides of a bowl with a rubber spatula as needed.
  • Continue adding powdered sugar until the frosting reaches your desired consistency.
  • Use immediately or place in an airtight container and chill for later (Note 3).

Notes

  1. Some brands of vegan cream cheese use 7 ounce containers. This will be enough to make this recipe.
  2. Earth Balance and Miyoko's brands are recommended. I don't recommend using Melt brand.
  3. I recommend chilling the frosting for 15 to 30 minutes before using.
  4. This recipe makes about 3 cups of frosting, or enough to frost a two-layer 9-inch cake, a 9 x 13-inch sheet cake, or to frost 16 to 24 cupcakes.

Nutrition

Serving: 3tablespoons | Calories: 214kcal | Carbohydrates: 35g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 101mg | Potassium: 3mg | Fiber: 1g | Sugar: 34g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.2mg