Vegan Cream Cheese Frosting 🍋 A simply scrumptious sweet & slightly tart frosting made with plant-based cream cheese, vegan butter, fresh lemon & confectioner's sugar.
When I was a kid, if I had a sweet tooth, sometimes I would make myself a little batch of frosting. No cake. Just frosting. A couple spoonfuls and I was satisfied. The idea kind of horrifies me now, but who am I kidding? Right at this moment, I could go for a spoonful of this luscious lemony frosting. In fact, just thinking about it makes me want to bake a carrot cake so that I can justify making a batch of this frosting.
This post may contain affiliate links. I may earn from purchases at no additional cost to you.
Can you decorate with vegan cream cheese frosting?
Yes you can! Part of the joy of this simple frosting is the fun you can have decorating with it. I recently bought an inexpensive & amazing set of pastry bags and piping tips to play with. One thing I've discovered is it's important to keep the frosting cold and a bit on the thick side when you use piping tips. Otherwise, if the frosting is too soft, the piping details will melt. Be sure to refrigerate your cake or cupcakes until you're ready to serve.
This super simple recipe makes enough frosting for at least 24 cupcakes or one 9" x 13" single layer cake.
See how easy it is to make this yummy Vegan Cream Cheese Frosting 🍋Watch our video!
Vegan Cream Cheese Frosting
- Electric hand mixer or stand mixer with a whisk attachment
- large bowl
- pastry bag
- 8 oz vegan cream cheese
- ¼ C vegan butter
- 1-½ teaspoon lemon juice
- ½ teaspoon lemon zest
- 1 lb powdered sugar vegan
- Place all ingredients in deep bowl.
- Using an electric mixer or hand whisk, cream ingredients together till smooth and fluffy.
- Apply frosting to cake or cupcakes using a pastry bag or flat spatula.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Connie Edwards McGaughy
I love this frosting so much, I can eat it by the spoon. I shouldn't, but I do.