Vegan Cream Cheese Frosting

Velvety and Slightly Tart Frosting Perfect for Frosting Cakes and Other Pastries

Vegan frosting can be tricky. Getting the ratio of sugar and vegan butter for both texture and flavor is difficult to find. Vegan butter doesn't hold up as well in room temperature because it is made out of oil (which is liquid at room temperature). Many vegan frostings add more powdered sugar to compensate for the melting vegan butter which makes the frosting too sweet. But finally this is a frosting that has the perfect balance in flavor and a silky texture. Perfect to frost cakes and even pipe with! Here is the solution to the vegan frosting dilemma. I really encourage you guys to give this recipe a try. It's really easy to make and yields delicious frosting. Let me know in the comments below if you tried and what you think!

The picture above is a red velvet cake made with my dobash cake with the vegan cream cheese frosting. I just added a little bit of red food coloring to make the cake red! A link to my dobash recipe: https://www.surfandsalt.org/post/vegan-dobash-cake

Ingredients

½ cup vegan butter (Country Crock Vegan Butter)

1 cup vegan cream cheese (Tofutti)

5 cups powdered sugar

2 tsp vanilla extract

Procedures

In a medium mixing bowl sift the powdered sugar to remove any lumps.

In a large mixing bowl or a bowl of a stand mixer, add the butter and cream cheese. Mix the together until Light and fluffy. One cup at a time, add the powdered sugar. After each addition of powdered sugar mix the frosting gently to mix in.

Once all the powdered sugar is added to frosting, add the vanilla extract and mix until well combined.

Using the frosting to frost cakes, cupcakes, cinnamon rolls or any dessert of your choice. Keep the frosting in the fridge to preserve and best if used within 3 to 4 days.

Vegan Cinnamon Rolls Frosted with Blue dyed Vegan Cream Cheese Frosting