So why did it take me this long to create a vegan cream cheese frosting recipe, you ask? I mean, I’ve covered vegan chocolate frosting and vegan vanilla buttercream frosting. The thing is, dairy-free cream cheese frosting is tricky! For years I tried it and got it wrong. Cashews, while amazing in so many cheesy vegan recipes, always turned into ended up making a sloppy, gloppy, unusable frosting. Vegan cream cheese works much better, but is still tricky. It may seem simple to simply swap out conventional cream cheese with vegan cream cheese in a classic cream cheese frosting recipe, but it never really works. You need to make some adjustments. Don’t worry though! I’m here to guide you through all the steps and tricks!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Make sure to combine the ingredients completely at this stage, but don’t overdo it. The challenge when making this frosting is to keep the cream cheese cool, and the more you beat it, the more it will warm up. Tip: The more powdered sugar you add, the thicker your frosting will be. But it will also be sweeter. Try to find a balance between sweetness and consistency that works for you, keeping in mind that it will probably soften a bit when you spread or pipe it. This recipe makes enough frosting to frost a two layer cake, a 9 x 13 sheet cake, to generously frost sixteen cupcakes, or to lightly frost a dozen cupcakes. Keeping the frosting cool is crucial, particularly if you’re piping it. If it starts to get sloppy, pop it in the fridge for 30 minutes. Always make sure your cake (or whatever you are frosting) is 100% cool before frosting it.
What to Top with Vegan Cream Cheese Frosting
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