This frosting is perfectly tangy and sweet. Plus, it’s stable enough to frost onto cakes and pipe onto cupcakes! It’s especially delicious when paired with fall flavors (think pumpkin, chai, or carrot!).
Ingredients
Vegan buttery sticks: This is the buttery base of vegan buttercream. I typically use Earth Balance Buttery Sticks when baking because they’re the most readily available for me. However, I also love using Miyoko’s Cultured Vegan Butter or Country Crock Plant Butter when I can. I recommend using the firmest vegan butter available for buttercream and would avoid using buttery spread that comes in the tub. If necessary, sub for vegetable shortening.
Vegan cream cheese: Necessary for cream cheese frosting! Use your favorite vegan cream cheese for this recipe.
Powdered sugar: This is the sweetener and lends a strong, fluffy structure to the buttercream.
Vanilla extract: This adds a rich flavor to the buttercream. I recommend pure vanilla extract.
Non-dairy milk: This helps make your buttercream smooth and creamy. I recommend using a thick milk, such as soy or oat. You can also use a non-dairy creamer.
How to use this cream cheese frosting
Cupcakes: Top vanilla, chocolate, or even pumpkin cupcakes with this frosting! Use a Wilton 2D or 1M tip for cute swirls.
Cakes: Frost this onto cakes. I love it on carrot cake, but use it on any flavor you’d like!
Cookies: Swirl this frosting on top of cookies or sandwich them with this frosting.
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Vegan Cream Cheese Frosting
Ingredients
- 1/2 cup (113 g) vegan butter, softened
- 1/2 cup (113 g) vegan cream cheese, softened
- 4 cups (500 g) powdered sugar
- 1 1/2 teaspoons (7 ml) pure vanilla extract
- Non-dairy milk, as needed
Instructions
- Add the butter and cream cheese to a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy, a couple minutes.
- Add the powdered sugar and vanilla and beat until light and fluffy. If necessary, add milk, 1 teaspoon at a time, until you reach a smooth and creamy consistency.
- Use as desired! This can be frosted on cakes, piped on cupcakes, or used however you'd like.
