Vegan Cream Cheese Frosting

Sweet, tangy, and impossibly creamy — this vegan cream cheese frosting has everything you love about the classic cream cheese frosting but without the dairy.

Prep Time: 10

Total Time: 10

Course: Dessert, Topping

Cuisine: American

Servings: cupcakes worth of frosting

Author: Julie Gaeta

Ingredients

½ cup vegan butter slightly softened (8 tablespoons, I use Earth Balance)
8 ounces vegan cream cheese softened (see Notes)
1 teaspoon pure vanilla extract
½ teaspoon almond extract
1 tablespoon cornstarch
4 cups powdered sugar also called confectioners sugar, sifted for best results

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Instructions

Let the vegan butter and cream cheese sit at room temperature for 30–60 minutes to soften slightly. See Notes
In a large bowl, beat the softened vegan butter with a stand mixer or electric mixer on medium speed for 1–2 minutes until fluffy.
Mix in the vegan cream cheese and beat for 1 more minute — don’t overmix, or it may become too soft.
Mix in vanilla extract and almond extract.
On low speed, add cornstarch and powdered sugar 1 cup at a time until combined.

Notes

Softening for mixing: Let sit at room temp for 30–60 minutes to prevent lumps. For piping/layer cakes, use slightly cooler butter and chill frosting for 20–30 minutes after mixing.
Too soft? Chill for 5–10 minutes before piping or spreading.
Too thin? Add more powdered sugar, 1 tablespoon at a time.
Too thick? Add a splash of plant milk.

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