Vegan Cream Cheese Frosting

Sweet, tangy, and impossibly creamy—this vegan cream cheese frosting has all the classic flavor without the dairy. It’s smooth, pipeable, and comes together in just 10 minutes!

Try it on my Vegan Carrot Cupcakes, Red Velvet Vegan Cupcakes, or Vegan Pumpkin Mug Cake.

Growing up, I baked anything and everything — fudgy brownies, layered cakes, and homemade apple pies. But the best part is always the frosting. Velvety buttercream, rich chocolate, and of course, the dreamiest cream cheese frosting.

I don’t have the sweet tooth I used to, but for this frosting, I always make an exception. It’s the perfect match for vegan carrot cake cupcakes at Easter, and just as good dolloped on my vegan chocolate mug cake recipe (made for two).

Why this recipe works

• Room temperature ingredients = silky texture — Let butter and cream cheese soften for 30–60 minutes for smooth frosting. For firmer piping or layer cakes, use slightly cooler butter and chill for 20–30 minutes after mixing.
• Cornstarch for stability — Thickens the frosting, prevents weeping, and gives a smooth, stable texture without extra sweetness.
• Balanced sweetness — The right amount of powdered sugar for a smooth, spreadable consistency.
• Pipeable & holds its shape — A fluffy texture that’s stable enough for piping but still creamy for spreading.
• Prevents sharp taste —  Using room-temperature cream cheese prevents an overly sharp or tangy flavor, ensuring a well-rounded sweetness.
• Whipped for fluffiness — Using a stand mixer or electric hand mixer creates a light, fluffy frosting that spreads beautifully.

How to make Vegan Cream Cheese Frosting

Find the complete recipe with measurements in the recipe card below.

Let vegan butter and cream cheese sit at room temperature for 30–60 minutes. Mix butter with a hand or stand mixer for 1–2 minutes until fluffy. Mix in cream cheese for 1 minute (don’t overbeat).

Add vanilla, almond extract, and optional lemon juice.  On low, gradually add cornstarch and powdered sugar.

Too thin? Add extra powdered sugar. Too thick? Add a splash of plant milk. If you’re using a piping bag, chill the frosting for 20 minutes before piping for firmer swirls.

In the kitchen tips

• Room temperature matters — If the butter is too cold, the frosting may have lumps. But if you need a firmer frosting for piping or layer cakes, use slightly cooler butter and chill the frosting for 20–30 minutes after mixing.
• Sifting is key — Sifting the powdered sugar removes lumps and creates a fluffy, smooth texture.
• Cornstarch helps stability — If your frosting is too soft, cornstarch helps firm it up without adding more sugar.
• Refrigerate before piping — Chill for 20 minutes for a firmer texture that pipes beautifully.
• Weigh for best results — For accuracy, weigh the powdered sugar instead of measuring by cups. If you don’t have a scale, spoon and level it into your measuring cup.
• Whisk Attachment: Use the whisk attachment on a stand mixer for an extra fluffy texture
• If frosting gets too soft while decorating — pop the piping bag in the fridge for 5–10 minutes to firm it up for better swirls and details.

Storage & make-ahead tips

• Refrigerate — Store in an airtight container for up to 5 days. Let it soften before using.
• Freeze for later — Freeze for up to 3 months. Thaw overnight in the fridge and re-whip before using.

How to use this Vegan Cream Cheese Frosting

For clean swirls, use a piping bag with a star tip.

• Layer cakes — The perfect frosting for vegan cakes, including red velvet or carrot cake.
• Cupcakes — Swirl onto my vegan carrot cupcakes, chocolate cupcakes, or vanilla cupcakes.
• Cinnamon rolls — Spread onto warm vegan cinnamon rolls for a gooey glaze.
• Pumpkin bars — A fall-favorite pairing.
• Brownies — Add to vegan chocolate frosting for a tangy twist.

Vegan Cream Cheese Frosting FAQs