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.
Great recipe!!
I had a lot of leftover frosting, we don’t like a lot of frosting. I would like to save the frosting for another cake but I don’t know the best way to store it, so I can use it In a month or so. Do you have any tips?
Thanks in advance.
You can freeze the leftover frosting. I freeze it in a freezer friendly container, usually glass, with a tight fitting lid of course. Hope that helps, thanks!
Hi when I mix the butter and cream cheese together everything was fine. But once I added the vanilla and sugar everything started to separate can you tell me why this happens.
I’m sorry you are having trouble with the frosting. Vegan cream cheese frosting can be a little tricky, which is why I included as much advice as possible, to help you troubleshoot. Often it will become too runny or even separate if your vegan butter was too soft or melty to start with, or if you over mix it. Try sticking the whole thing in the freezer for 15 minutes, then re-stir or mix. Continue doing this if necessary until it’s thicker and comes together. It should be salvageable! Hope that helps.
Used this on a red velvet cake ?
This was perfect! I used an earth balance stick and kite hill cream cheese! I made it with your carrot cake recipe and it was delicious with rave reviews from some picky eaters in my family! I will definitely make this again and again. Thank you!
Thank you Carolien!
EXCELLENT. Thank you for the recipe. It’s a keeper.
Thank you, Hailey!
This recipe could not have been more perfect. The cake was moist and delicious. I felt like I outdid myself with this one! Thank you.
Hi Ronee. I’m so glad it turned out wonderful for you! Thank you for sharing!
Delish! I used Miyokos vegan butter and Tofutti cream cheese., Thanks for such a a easy and delicious buttercream.
Hi Regina. Thank you for using my recipe, and for sharing! I’m glad you like it!
Looking forward to making this carrot cake receipt for Christmas….could I use a Bundt cake pan.??Thank you in advance… Merry Christmas..
This is fantastic! If there is too much, can the excess be successfully frozen and used later?
Yes, it freezes well.
This is delicious and very easy to make. I used earth balance sticks and kitehill original cream cheese and it turned out super good for me and the 3 year old I’m babysitting ?
That’s great!
Help! My consistency is off, runny. And it’s already pretty sweet so I don’t want to add more sugar. Would whipping up more butter and incorporating help solve this?
What brand of vegan cream cheese did you use? The best solution at this point would be to stick it in the freezer for an hour or so to help it get firm. If you keep mixing and mixing it will actually make it worse. Some brands work better than others; I really like Kite Hill, Trader Joe’s and Tofutti. Adding more butter will not help I’m afraid.
Hi, I’ve tried this recipe and used a vegan butter & vegan cream which is found in our local supermarkets. I needed double the amount of cream for a 2 layered 9″ cake. With 115 gr room temperature butter I used 400 gr cold cream and reduced the amount of sugar to 150gr. After mixing all the ingredients, one after the other, starting from the cream as it is very stiff and hard, I did not obtain a smooth consistency. Visually it was very lumpy, however it tastes perfectly good. Do you think maybe it needs less butter? What do you recommend to avoid this result in texture? Thanks.
Did you use cream cheese or just “cream”? It’s a little hard for me to know went wrong without more information. If it was too thick, I would suggest adding just a little bit of non-dairy milk until it is not so stiff.
I used cold vegan cream cheese, which is quite hard, but when it’s whisked, it becomes soft and creamy. I then added the room temperature, softened vegan butter to the cream cheese followed by the powdered sugar. The end result was lumpy and not as creamy as it should be. I am thinking that there’s something wrong with the temperatures of the cream cheese & the butter when they are mixed together.
Oh okay, I think I might know the problem. You are actually supposed to beat the softened vegan butter BEFORE adding the cream cheese, and it sounds like you are doing the opposite of that. Get the softened butter creamy first, then add the cream cheese. Hope that helps!
Can I use real butter in this recipe?
Thank you for a reply.
You could yes, but then it wouldn’t be dairy free.
Oops my question was for the carrot cake
Sure, you can make it a day ahead but definitely refrigerate it because the frosting is a bit sensitive to heat and may melt.
Can I make this a day ahead? If so should I refrigerate? should I frost it last minute or just let it all sit overnight? Thanks
I am making a wedding cake for a friend who is vegan so the top layer needs to be vegan. She has requested carrot cake and I am looking for a cream cheese frosting that will be able to sit out for a couple of hours. My question is does this frosting get too soft if it sits out for a couple of hours? I would refrigerate it before but being on a wedding cake it will be out for awhile before it is cut. Thank you
I would be very nervous using it for a wedding cake, unfortunately. It gets very soft after an hour or so, shorter if it’s in a warm place.
Hi Nora, would I be able to use margarine in this recipe instead of butter?
It should work fine, yes.
Hi Nora.
I have a similar situation for birthday. Will vegan cream cheese frosting soften faster than vegan vanilla frosting? or both would be same at room temperature ?
Thanks.
Yes, the cream cheese frosting will soften faster than the vanilla frosting. Hope that helps!
I almost always substitute any type of butter with coconut oil….so I’m wondering for this frosting if I’d be able to use coconut oil instead of vegan butter?
You could try it, but I’m afraid it won’t hold up and will instead be very melty and soft.
Awesome one , loved every one.
Hello! Would it mess up the consistency to cut the amount of powdered sugar? Like in half? I just don’t like my frosting too sweet, but am planning on making this for a party and don’t want to mess it up! Thank you!
It should be fine to use less powdered sugar. Just make sure everything is very cold. Hope that helps!
I used less sugar. The frosting just needed a little extra time in the fridge but even at less than half my family felt it was too sweet
Nora you often recommend Trader Joe’s vegan cream cheese, but I cannot find any on the Trader Joe’s site. I used to live in Hillsboro and I didn’t see it in the store there either. What is the best alternative in your opinion?
Oh weird, I am still finding it at Trader Joe’s in Hillsboro. It is by the vegan butter and regular cream cheeses. I have used Kite Hill several times and am really pleased with it.
Delicious! I made this for your carrots cake, did 3 8 inch cakes and did not stack them, just frosted the tops of each with this frosting (made 1.5x original amount). Living in New Hampshire I can’t always get cream cheese from the local market, so I improvised with sour cream and it worked great! Would not hold up for a layer cake I am sure as it is more runny than cream cheese would have made it, but delicious and no one would know its vegan. Brought the cakes to my family’s omnivore thanksgiving and it went over wonderfully!
That’s so cool that it worked with sour cream, so glad you enjoyed!
Just a note here.
I used ‘Tofutti Vegan Cream Cheese’ but whichever brand you use— put it in cheese cloth.
A regular strainer will suffice as well.
I drained this overnight and collected approximately 1/2 cup of water/liquid from an 8 oz container.
It will definitely yield a ‘drier consistency’ for recipes where stability is an issue. It may also make room for moist ingredients to be added in such as a few tablespoons of pineapple or strawberry for flavored Vegan Frosting.
I am not promoting ‘Tofutti’, I just prefer to use after research last year for vegan desserts.
My advice for the best consistency possible— to do the same with ANY brand you so choose, where you see liquid collected when you open.
This recipe was very good Ms. Nora. Very good indeed.
Thanks for the tip! I’m glad you enjoyed the frosting!
Trader Joe’s carries their cream cheese by their cheeses! Not by the butter ?
Souns incredible but4 cups of powdered sugar is alot, I try to avoid sugar. Do you have any alternative sweeteners suggestions?
I try to use local honey when feasible.
I don’t know of a way to make this frosting sugar free, I don’t use artificial sweeteners but if you can find a powdered sugar type alternative that would be best. You may be able to cut the sugar in half, but it will be more runny, depending on the brand of vegan cream cheese you use. For a healthier frosting you might want to consider the cashew vanilla frosting from this recipe: Oil Free Chocolate Cake.
I’ve made this just now with swerve powdered sugar which is erythrotol sugar substitute. My cousin hated it because there was a weird aftertaste and she said when it dissolved in her mouth it had a strange consistency. She is sensitive to aly sugars in general and not a fan. I thought it was ok. But I think maybe doing half and half regular sugar may have been better. I’ve also tried powdered monkfruit sweetener but used wayyyy too much as it’s 2x sweeter than sugar. So that didn’t come out either. I have one other alternative I’m going to try but so far, not a hit.
Made this frosting yesterday to use on the carrot cake recipe. It is amazingly delicious, but this recipe could EASILY frost two (or more!) 8 inch cakes! I’ll definitely be using this in the future.
So glad you enjoyed the frosting! It does make quite a lot. It freezes well, too. 🙂
I‘m planning on trying out your recipe but it will probably be too much for my cake. How can I freeze the frosting?
I would freeze leftover frosting in a freezer safe container. I have done this and it works well.
OMG!! This is the recipe I’ve been waiting for! Thank you for such detailed instructions. I will be using this often!!