Vegan Cream Cheese Frosting

This Vegan Cream Cheese Frosting recipe is creamy in all the right places and yet firm enough to look gorgeous on your vegan cupcakes. Spread dairy-free cream cheese frosting on vegan carrot cake or vegan red velvet cake for a dramatic and delicious topping!

A red velvet cupcake is topped with vegan cream cheese frosting. There are more cupcakes behind it.

As you can tell, I have a passion for vegan sweets. And if you’re making sweets, well, there’s nothing like adding a smear of vegan cream cheese icing on top!

The problem with many vegan cream cheese frosting recipes is that they’re just too soft. I prefer frosting that is nice and fluffy yet has that tangy cream cheese flavor for my cakes and cupcakes. I think you’ll be pleasantly pleased with this recipe!

Why This Recipe is a Winner

  • A small amount of vegan cream cheese is added for flavor, but because the texture doesn’t hold up in frostings, we won’t be using the entire container
  • Both vegan butter and vegetable shortening are added for flavor and texture to create dairy-free cream cheese frosting that’s creamy and firm
  • Using lemon juice adds even more of that tart flavor we’ve come to love in the best cream cheese recipes

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

I finally cracked the vegan cream cheese nut to get the perfect texture and flavor. So, let’s get to it! Here are the ingredients in this recipe for cream cheese frosting:

  • Vegan Butter. I use Earth Balance buttery sticks or you can make homemade vegan butter. Because I’m using a stand mixer, I don’t even let it sit out. But if you’re using a hand-held mixer, I would suggest letting it sit at room temperature for 15–20 minutes.
  • Vegetable Shortening. Adding some vegetable shortening helps the frosting hold its shape more. I used Crisco.
  • Vegan Cream Cheese. Daiya Cream Cheese has a good consistency and a nice, tangy flavor. Tofutti Cream Cheese has better flavor, but it becomes runny when mixed and leaves behind globules of cream cheese in the frosting.
  • Powdered Sugar. Irecommend sifting the powdered sugar first to break up any clumps.
  • Lemon Juice. We’re trying to capitalize on the tangy flavor, and adding a little bit of lemon juice helps.
  • Vanilla-Flavored Creamer. You can substitute vanilla-flavored plant-based milk instead of creamer, but I love the creaminess of creamers like Silk, Califia, Nut Pods, and Ripple. Many of these I can even find at my local grocery store. That said, if all you have is plant-based milk, it will work fine too. And if that milk is plain, simply add 1/2 teaspoon of vanilla extract.
A closeup of a red velvet chocolate cupcake with lots of vegan cream cheese frosting on top!

How to Make Vegan Cream Cheese Frosting

To make the cream cheese frosting, follow these steps.

  1. Cream vegan butter and shortening in a mixing bowl, using either a hand-held mixer or a stand mixer with the paddle attachment.
  2. Beat on medium speed until light and fluffy. Add the vegan cream cheese and beat for another minute or so, until combined.
    A mixing bowl shows cream cheese frosting in the bowl and on the paddles of the beaters.
  3. Add the powdered sugar 1 cup at a time, beating in between addition. Then add the lemon juice and milk.
  4. Beat for another minute or so, until all ingredients are combined and the frosting is light and fluffy.
  5. Cover and refrigerate for 30 minutes, to allow the frosting to thicken.

Making Thick Frosting

Many complaints about non-dairy cream cheese frosting center on the fact that vegan cream cheese has a funny texture when added to frostings. Even though it may seem thick in the container, vegan cream cheese can actually become runny when added to the frosting. To solve this dilemma, I’ve reduced the amount of vegan cream cheese used in this recipe. We’ll use just enough to add a distinct flavor.

In addition, we’ll be using some vegetable shortening to increase the thickness of this frosting. This frosting works — it creates a thick dairy-free cream cheese frosting that even kept its shape after piping it on cupcakes!

Marly’s Tips

  • Don’t want to use vegan butter? Replace it with refined coconut oil. Coconut oil cream cheese frosting tastes great, but it may not hold its shape quite well, especially in the heat. Be sure to keep it refrigerated.
  • If you’re using a decorator tip, spoon the freshly-made frosting into a piping bag and place that in the fridge for at least 20 minutes to help it firm up. It will keep in the fridge for several days.
  • For the cupcakes in these photos, I used a Wilton 1A Round Tip.

Storage Tips

This frosting, either by itself or spread on cakes or cupcakes, is typically safe at room temperature for up to 8 hours. However, overly hot or humid conditions can impact the frosting. After that, it should be refrigerated. To store the frosting by itself, transfer it to an airtight container. It will keep in the fridge for up to 4 days or it can be frozen for up to 1 month.

Vegan Cakes

All of these delicious vegan cake recipes would be delicious with cream cheese frosting on top:

A red velvet cupcake is topped with lots of cream cheese frosting.

That’s it for this vegan cream cheese frosting. Enjoy!

A closeup of a red velvet chocolate cupcake with lots of vegan cream cheese frosting on top!

Vegan Cream Cheese Frosting

Serve this creamy dairy-free cream cheese frosting over your favorite recipes, such as vegan carrot cake, vegan pumpkin cake, and more!
5 from 2 votes
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 25 minutes
Servings: 18
Calories: 131kcal
Author: Marly

Ingredients

  • ¼ cup vegan butter
  • ¼ cup vegetable shortening
  • 4 tablespoons vegan cream cheese
  • 3 cups powdered sugar
  • ¾ teaspoon lemon juice
  • 1 tablespoon vanilla-flavored plant-based milk

Instructions

  • Add vegan butter and shortening to a mixing bowl. Using either a hand-held mixer or a stand mixer with the paddle attachment, beat on medium speed until light and fluffy. Add the vegan cream cheese and beat for another minute or so, until combined.
  • Add the powdered sugar 1 cup at a time, beating in between addition. Then add the lemon juice and milk. Beat for another minute or so, until all ingredients are combined and the frosting is light and fluffy.
  • Cover and refrigerate for 30 minutes or so, to allow the frosting to thicken.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)

Nutrition Facts
Vegan Cream Cheese Frosting
Amount Per Serving
Calories 131 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Sodium 34mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 20g22%
Protein 1g2%
Vitamin A 123IU2%
Vitamin C 1mg1%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

3 Responses to Vegan Cream Cheese Frosting

  1. Avatar thumbnail image for MarlyMarly Reply

    This vegan cream cheese frosting is easy to make and has the right cream cheese flavor while still creating a frosting that holds it shape well. — Marly, recipe author.

    • Avatar thumbnail image for MarlyJoyce

      Hi, does this frosting need to be refrigerated? Or can it stay out in room temp? For how long can it last?

    • Avatar thumbnail image for MarlyMarly

      I recommend storing it in the fridge, however, you can leave it out at room temperature for up to 8 hours.

Rate / Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.