Vegan Cream Cheese Frosting

Tangy, fluffy, and perfect for piping, this Vegan Cream Cheese Frosting is wonderful on carrot cake, cupcakes, and loaves.

I made this recipe out of a desperate need for the perfect frosting. I started my frosting journey by simply modifying regular cream cheese frosting recipes substituting the dairy ingredients for vegan alternatives, but something always seemed off.

A typical cream cheese icing is composed of cream cheese, butter, powdered sugar, and vanilla, but when I swapped out the cream cheese for vegan cream cheese and the butter for vegan butter, the resulting frosting seemed greasy and melted at room temperature. I regret to inform you that the solution to this problem was not actually conceived by me but by my boyfriend in response to my constant complaining.

Vegetable shortening! More stable than vegan butter and solid at room temperature, this ingredient creates a fluffy, pipeable cream cheese frosting that will be your new go-to for every cake or cupcake!

Try it on top of our London Fog Cupcakes (our most popular recipe converted to perfect cupcakes) as seen in the photos

~Taylor

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Vegan Cream Cheese Frosting

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Yield: enough for 12 cupcakes or a 9 inch cake

Prep time: 5 minutes

Author: Kitchen Potatoes

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Ingredients

· 2 packages of vegan cream cheese (8 ounces each)

· ½ cup vegetable shortening

· 1 cup icing sugar

· 1 tsp vanilla

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Method

1. With either a hand mixer or a stand mixer, beat vegan cream cheese and vegetable shortening together on high speed until the mixture is combined and smooth.

2. Add vanilla and powdered sugar and beat icing on low speed until the frosting is smooth and fluffy.

3. Frost on top of a cooled cake, loaf, or cupcakes and enjoy!

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