Sweet with the right amount of tang, I’ll teach you how to make the best Vegan Cream Cheese Frosting that’s thick, rich and totally decadent! Perfect for Carrot Cake, Red Velvet Cake, or Pumpkin Spice Cake.
Some cakes are calling out for cream cheese frosting, am I right? It was always my favorite type of frosting before going vegan. The few times I’ve tried to make it the way you would make typical cream cheese frosting, it would be too runny and slippery. One time I made a double layer carrot cake for Easter, and the top layer slipped off and broke right before serving… It still tasted good, but how frustrating!
Today I’m going to show you how to make Vegan Cream Cheese Frosting that is thick, spreadable, and suitable for layer cakes. It’s a little fussier than other frostings (like this Vegan Vanilla Frosting), but it’s not too bad and the tiny bit of extra effort is totally worth this tangy, sweet delicious frosting!
How do you make vegan cream cheese frosting?
Start with 1/2 cup (or 8 tablespoons) of vegan butter, Earth Balance baking sticks preferred. I have used the tub successfully as well, and when I use that I simply measure out 8 tablespoons.
First, beat the butter with a hand mixer (or stand mixer) until creamy. Next, drain any extra liquid in the vegan cream cheese container, and add it to the bowl. Beat for 30 seconds to 1 minute to combine, but not longer or you risk it becoming very runny. Do not over beat!
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Mix in the vanilla, and then with the mixer on low, gradually add the powdered sugar 1 cup at a time, until thick and spreadable. You may need a little more, or a little less.
It should be pretty thick at this point, but not pipe-able most likely. That’s okay, I’ve got you. Read on.
How to make thick and pipe-able vegan cream cheese frosting:
Here is my trick. At this point, stick the bowl with the frosting in the freezer for 15 minutes. Remove, stir, and either use, if thick enough, or put it back in the freezer for 15 more minutes. It works like a charm, because most vegan cream cheese is made with coconut oil, which thickens up when cold.
This is what my frosting looked like after 4 cups of powdered sugar and before chilling. Thick, delicious, but still too soft for frosting or piping on a cake/cupcakes:
This is after 30 minutes in the freezer, stirred after 15 minutes. SO. MUCH. THICKER. And totally spreadable:
How do I prevent my layer cake from slipping?
Make sure your cakes are completely cooled before you frost. Apply a thick layer of frosting on the first cake layer, then stick it in the refrigerator for 10 minutes. Keep the frosting cold in the fridge while you wait. Then take it out, place the 2nd cake layer on top and frost the rest of the way.
For cakes using vegan cream cheese frosting, you must store them in the refrigerator. If not, the frosting will get melty, and you will have a mess on your hands. Same with cupcakes. Just be aware, this frosting is not very stable at room temperature, so keep it cold!
Let’s review! How to prevent vegan cream cheese frosting from being runny:
- Make sure the vegan butter is only slightly softened, NOT melted at all.
- Drain excess liquid from vegan cream cheese container, and use it straight from the refrigerator. Don’t over beat the cream cheese.
- Add more powdered sugar, as needed to thicken.
- Still too soft? Stick it in the freezer in 15 minute increments until very thick and spreadable.
- Keep it thick by keeping it cold! After frosting cakes/cupcakes, keep them in the fridge.
This vegan cream cheese frosting recipe makes enough for 12 cupcakes or (1) 8 or 9 inch cake. Double for a double layer cake.
Recipes to pair with Vegan Cream Cheese Frosting:
- Vegan Red Velvet Cake
- Vegan Vanilla Cake
- Vegan Lemon Cake
- Vegan Chocolate Cake
- Vegan Funfetti Cupcakes
- 1 Bowl Pumpkin Muffins (top them with the frosting, yum!)
Adapted from Sugar Spun Run.
Vegan Cream Cheese Frosting
Ingredients
- 1/2 cup vegan butter, slightly softened to room temperature (8 tablespoons)
- 8 ounces vegan cream cheese
- 1 teaspoon pure vanilla extract
- 4 cups powdered sugar, more if needed
Instructions
- In a large mixing bowl, add the slightly softened vegan butter and beat with a hand mixer (or stand mixer) until creamy and smooth.
- Drain any extra liquid in the vegan cream cheese container, add it to the bowl and beat for 30 seconds to 1 minute to combine with the butter. Do not over beat at this point, or your frosting may be too runny.
- Beat in the vanilla to combine. With the mixer on low, gradually add the powdered sugar, 1 cup at a time, until thick and spreadable. I used 4 cups, but you may need a little more.
- At this point, if your frosting still seems a bit too soft and runny for spreading, stick the bowl in the freezer for 15 minutes. Take it out, stir, and put it back in the freezer for another 15 minutes if needed, until a thick consistency is reached.
- *If using between cake layers, make sure your cakes are completely cooled before frosting. After you apply a thick layer of frosting to the first layer, place the cake in the refrigerator for 10 minutes, then frost the cake the rest of the way, however you desired. Cakes frosted with this vegan cream cheese frosting are best kept in the refrigerator, as most of the cream cheese is made with coconut oil and is not very stable at room temperature. You don't want the top layer to slip off (trust me, I've been there!)
Notes
- I recommend Earth Balance brand of vegan butter, baking sticks preferred. They tend to be less greasy for frostings, but I have used the tub as well just fine. If using the tub, measure out 8 tablespoons. Make sure it is not close to melty, or the frosting won't work. Just slightly softened is what we're going for here.
- I used Trader Joe's Vegan Cream Cheese. Tofutti, Miyoko's or Kite Hill would likely work. I don't recommend the Daiya brand because I think it leaves an odd aftertaste.
- This recipe makes enough for about 12 cupcakes or (1) 8 or 9 inch cake. Double it for a double layer cake.
This was good but I doubled it for your carrot cake and it was way too much. I will do 1.5 times the recipe or maybe just one time for a two layer carrot cake. Such a good recipe! Can I freeze the left over icing?
Yes, it freezes very well! I’m glad you enjoyed it.
Hello Nora!
I am in the process of trying to go vegan and just collecting alternative recipes for some of my non-vegan favorites. Whenever I make non-vegan cream cheese frosting I tend not to use butter as I just prefer a more tangy and less buttercream-y frosting. Do you think this recipe would work substituting the vegan butter for more vegan cream cheese?
Thank you for any input,
Kali
I think that will work okay, it just depend on the brand of cream cheese as some vegan brands can become melty and soft pretty quick. I hope you enjoy it!
This is a GREAT Cream cheese frosting, I used it on your Carrot cake. It was really good and the only thing I would do is – sift the Powdered Sugar so you do not run the risk of over beating. I used VioLife worked great. Thank you
Hi Nora – I was planning to use this on cupcakes for a surprise birthday party in August. How do you think they will do on a 45-minute car ride? If I frost the cupcakes and pop in the fridge until I leave, do you think they will hold up? Car will have airconditioning blaring as I will be traveling with a 2-tier cake as well. Wold love your thoughts!
I think it should be okay as long as the car doesn’t get too hot and you don’t place them in the direct sun. And yes, refrigerating until you leave will help. Hope everyone enjoys the cupcakes!
We do not have Kite Hill cream cheese here. Are there any others I should try or stay away from?
It doesn’t have to be Kite Hill, you can use any vegan cream cheese you like really. Miyoko’s, Tofutti, even Violife. There are so many brands now I can’t keep up with all of them, but they should all work quite well.
Hi Nora, I’ve made your carrot cake several times now and it’s delicious! Thanks sooo much. Today I’m trying cupcakes for my daughter’s engagement. I will be storing them on the freezer for 1 week. I plan to use the vegan cream cheese frosting. Am I able to freeze that as well? Or how much ahead of time can I prepare and leave in fridge?
Thank you,
Louise
Hi Louise. Congratulations to you all! Very exciting! The icing will stay fresh about a week in the refrigerator. It does freeze well, which may be your best option. I freeze it in a freezer friendly container, usually glass, with a well sealed lid. Hope that helps! Have a wonderful time, and happy cooking!
Thank you !!
🥰. You bet!
Hi Nora! I definitely want to make this! I don’t have access to vegan cream cheese where I live. Is there something I can substitute?
Hi Kara. You could use the frosting which I use in my vegan pumpkin cake bars. This magically sweet and tangy frosting tastes like a real cream cheese icing, but isn’t made with any vegan cream cheese! Enjoy!
Divine! I used Kite Hill. Absolute perfection. I made this ahead of time. Best stored in the fridge until I use it on my cake?
Yes, store in the fridge until ready to use. Glad it turned out so well and enjoy your cake!
Just wanted to report that I was able to save the curdled frosting! Heating it over simmering water and then freezing worked. It was still pretty soft and not good for piping, but I was able to cover my cake and it wasn’t curdled.
Not sure where I went wrong originally but it ended up ok. It was tasty and I love cream cheese frosting so when I make again I will ensure I have enough time to fix issues.
I’m so glad you were able to fix it! Vegan cream cheese frosting can be a little fussy, especially with the variations of vegan cream cheese brands. Anyhow, I’m happy it tasted good in the end!