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.
Hi Nora. I just found your website and have not tried your recipes yet. They all look so delicious though! I’m planning on baking your carrot cake cupcake but was wondering if there is any chance of using lactic acid to the buttercream instead of adding vegan cream cheese? Have you tried lactic acid this frosting?
Thanks a bunch!
Hi Francis, welcome to my blog! I’m so excited for you to try some of my recipes! No, I haven’t tried lactic acid in this frosting. If a lack of vegan cream cheese is the problem here, I’d suggest making my vegan buttercream frosting with vegan buttermilk instead of regular non-dairy milk. It’ll have a slightly tangy flavor without needing cream cheese. I hope this helps!
I’ve a bunch of the frosting left over, can I freeze it for later use?
Hi Leslie. It does freeze well. I freeze it in a freezer friendly container, usually glass, with a well sealed lid. Hope that helps!
Perfect with the 1-Bowl Carrot Cake! I used Earth Balance baking sticks and Tofutti cream cheese. Delicious!
Thank you for sharing your fabulous feedback! I’m glad you loved the frosting!
Thank you Nora for this recipe. Would like to know if vegan cream cheese frosting softens easily at room temperature compared to vegan vanilla frosting ?
Can you use your other creamcheese recipe (that you put on bagels) to utilize as a creamcheese in an icing?
It might work, but I prefer the results with a storebought cream cheese.
Hi Nora, love your recipes! I’ve made this frosting a bunch but this time, using Traders cc, it left little balls of cream cheese in the frosting. Maybe it wasn’t soft enough. I’m hoping it thaws a little more before I have to frost the cake.
I have heard that Trader Joe’s has changed their cream cheese formula and it is giving people trouble. I haven’t used it in quite some time myself. So I would try to use a different brand if possible next time.
I used Miyoko’s cream cheese (cashew based) and Miyoko’s vegan butter and this turned out great – my husband couldn’t even tell that the frosting was vegan. I did put it in the freezer for fifteen minutes but I honestly don’t think that I needed to as it was pretty firm beforehand. The recipe was enough to give a semi-naked look to a three layer, 8 inch carrot cake. Thanks for the recipe!
You are welcome! Thank you for sharing your great feedback! I’m so glad you loved the frosting! I love Miyoko’s brand!
I followed this recipe exactly replacing flour with coconut flour and sugar with coconut sugar. Unfortunately this didn’t work, the mixture didn’t hold together resulting in the cake falling apart.
To replace flour with almond or coconut flour you need a binder like tapioca or cornstarch
OMG! This frosting is delicious!!! I used Violife Cream Cheese and Becel vegan butter and it is fantastic!
I’m thrilled you love the frosting! Thank you for sharing your wonderful review and feedback!
Hi Nora
Yours is the top two Vegan recipes in my book, shout out to Sam ? over at itdoesnttastelikechicken.com being in the top two. You guys rock.!!! I would like to offer some suggestions for this recipe being Miyoko’s ( butter) miyokoskitchen.com and
Treeline ( cream cheese ) treelinecheese.com these ingredients are as good as it gets. If you can’t find in your area they both ship.
Thanks Phala! Sam is such an inspiration, love her! Thanks for the tips.
Will the frosting tolerate food colouring? We want to make the red velvet cake with green icing-topped with crushed candy canes.
Yes, it’s fine to add food coloring to this frosting. Sounds so pretty, enjoy!
This recipe is fabulous ! Do you think it’s possible to freeze it to use the leftover for a future cake ?
Thanks for taking time to share your great review! I’m glad you love the frosting! It does freeze well. I freeze it in a freezer friendly container, usually glass, with a tight fitting lid of course. Hope that helps!
How long can I keep the icing refrigerated?
I’d say about a week. It can be frozen as well.
The frosting is so delicious! I used Miyoko’s butter and cream cheese. I find the taste is closest to the regular butter and cream cheese.
Next time, I will sift the sugar before mixing. Just a bit lumpy.
I have not tried it yet but do you recommend any vegan cream cheeses by any chance?
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
Cream cheese frosting on your vegan carrot cake is sensational! I put a little bit of lemon juice instead of vanilla in mine and it was divine. Thank you!
Can I use my own cream cheese made with cashews for the frosting?
It might work okay, but I prefer the frosting with a store bought vegan cream cheese.
This icing is fabulous!! I made it to go on some vegan hummingbird cupcakes and it was perfect! Thanks for another great recipe Nora!!
You are welcome, Hilary! I’m glad the frosting is perfect for you! Thank you for sharing your wonderful review!
I don’t have a mixer. Could I beat this by hand?
I’m not sure, you might be able to but it will be a bit difficult.
Can I leave it in the Bowl overnight?
Not at room temperature, but if you stick it in the fridge then yes.
I never leave reviews but had to for this recipe. It may be simple but it is truly the best cream cheese frosting I’ve ever had, vegan or not! I used Kite Hill cream cheese, which I know is a vegan fave so maybe that had something to do with it. I kept trying to figure out what this icing reminded me off and realized it tastes exactly like the icing that comes with Pillsbury Toaster Strudels! I’ve never been a huge fan of cream cheese frosting because of the tartness but I will be using this for everything now!
Hi Katy! I appreciate you taking your time to leave your kind review! I’m so glad you love the frosting! Thank you!
I can’t wait to try this! Would it be possible to add fresh raspberry puree to the mix?
I don’t see why not, but it might make it extra runny. Hope you enjoy it!
Thank you!
Is it possible to add cornstarch or tapioca starch to thicken up the frosting a bit without adding too much sugar?
Yes, you could certainly try it. Hope that helps! Or simply follow the steps for freezing it and mixing, it will thicken up quite a bit from that.
Nora thank you so much for these tips! My friend posted a vegan carrot cake and said he used your recipe! My cream cheese icing always comes out too thin, I can’t wait to use your tips!!
Hi Eliza. It’s great to hear my information is helpful for you! Let me know how it turns out for you!
I love your recipes they always turn out great you are the one i always use to make sweets.?
Thank you so much!
Great recipe! I used Miyokos vegan butter and Violife vegan cream cheese (since violife cream cheese is only 7 oz, I added 1 oz of Trader Joe’s vegan cream cheese). It turned out great! Can’t wait to use it on some carrot cake!
I’m glad you love the frosting recipe, Ashley! Thank you for sharing your review!