Quick and easy vegan cream cheese frosting that’s perfect for topping or filling carrot cake, cupcakes, cookies, cinnamon rolls, whoopie pies, gingerbread, and more! Yes, it’s possible to make a great cream cheese icing that’s dairy-free and contains no cashews! All of the best tips and tricks to make that happen are included in the post.
Add butter, and salt to the mixing bowl and mix for 1-2 minutes until smooth and creamy.
Add the vegan cream cheese to the bowl and mix just until it has been incorporated with the butter, about 30 seconds, don't over mix.
Add 1 cup of the powdered sugar and mix at low speed. Once there are no more spots of dry powdered sugar, add the second cup of powdered sugar, the vanilla, and the lemon juice. Mix again at low speed just until everything has combined. Stop to scrape down the sides of your bowl, if needed.
Turn the mixer up to medium speed and mix again for about 1 minute. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
Scoop the frosting into an airtight container, cover and chill for at least 1 hour OR place a piece of plastic wrap directly on top of the frosting while it's still in the mixing bowl and place it in the refrigerator to chill and firm up for at least 1 hour.
Once the chilling time has passed, remove from the refrigerator and frost your dessert.
Notes
Please read all of the information, tips, and FAQ info above, as well as the notes below before making this recipe.
This recipe makes enough to frost 12-18 cupcakes (depending on how much or how little you add to each one), OR one 9 x 13 cake, OR a single layer 8 or 9-inch round cake, OR a double layer 8″ or 9″ cake (with a very thin layer of frosting). The recipe can be doubled if you want a very thick layer of frosting on your 2-layer cake or for a double batch of cupcakes. You can also triple the recipe for a triple-layer cake or a triple batch of cupcakes.
Make sure that your butter is slightly softened before starting, NOT melted or TOO soft. To make sure your butter is at the ideal softness, lightly press your finger into it. If it leaves a shallow indent, your butter is at the perfect temperature. If your finger sinks into the butter with barely any effort, your butter is too soft. Refrigerate it until it has firmed up and then test it again.
Be sure you are using vegan butter that comes in sticks, not the type that comes in containers / tubs since they will be too soft and will result in a very soft frosting. See above for brand recommendations.
I recommend a coconut oil-based cream cheese for this recipe so it firms up well enough for piping and frosting during the chilling time. I use Violife brand, the taste and consistency work very well for this recipe. The weight listed above is for this specific brand of cream cheese.
Use the cream cheese directly from the refrigerator, there's no need to soften it before using it. The more firm it is, the better.
Sift your powdered sugar before starting if it is lumpy.
If you have a scale, I highly recommend weighing your powdered sugar for accuracy. This is the scale I own.
If adding colour, add it after you add the vanilla and lemon juice and mix it in using a spoon or rubber spatula.
The frosting is going to be very soft once you've finished mixing it, so it needs to be chilled for AT LEAST 1 hour before you attempt to decorate your desserts with it. Don't skip the chilling time.
Make sure your desserts are fully cooled before frosting or filling. If you are adding it in between cake layers, add the frosting, and refrigerate the cake for 15 minutes before placing the top layer and frosting the rest of the cake. Once frosted, keep your cake in the fridge until you are ready to serve it. The one exception to this rule is cinnamon rolls since it's okay if the icing is a little runny on them, so feel free to frost them while they're still slightly warm (not hot!)
If using a stand mixer, my preference is to use the paddle attachment. Follow the same directions above.
If refrigerating for later use, store in an airtight container and refrigerate for up to one week. When ready to use, remove it from the refrigerator and decorate your dessert immediately while it is still cold.
If freezing for later use, store in an airtight, freezer-safe container and freeze for up to 2 months. When ready to use, thaw it in the refrigerator overnight. Once thawed, give it a quick stir and decorate your dessert while the icing is still cold. See above for more info about freezing.
Once you frost your cake or cupcakes, they must be kept in the refrigerator until you are ready to serve them. Any leftovers must also be kept in the refrigerator since cream cheese needs to be kept refrigerated for food safety.
If serving on a very warm day, keep the dessert in the refrigerator just before serving and immediately return any leftovers to the fridge.
Nutrition info is based on 1/12th of this recipe, made as written, on its own with no cake or cupcakes. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.