Plant-Based Cream Cheese Frosting
Tangy, silky plant-based cream cheese frosting that’s fluffy, spreadable, and perfect for all your favorite desserts!
Servings: 2 cups
Equipment
- Stand Mixer or Electric Mixer
- Mixing Bowl
- Sifter or Fine Mesh Strainer
Ingredients
- 8 oz Plant-Based Cream Cheese Cold, I recommend using a block, not a tub; the blocks tend to have less mositer in them
- 1 cup Plant-Based Butter At room temperature
- 4 cups Powdered Sugar Sifted
- 1 tsp Vanilla Bean Paste or Vanilla Extract
Instructions
- Chill the bowl for 5 minutes in the fridge or freezer before beginning. Make sure all ingredients are prepped.
- Add vegan butter and vegan cream cheese to a large bowl of a stand mixer with the whisk attachment, or a large bowl with a hand mixer. Cream together until combined. This should take about 5 minutes.
- Then add in 1 cup of sifted powdered sugar at a time, continuing the beat the mixture until it’s a thick frosting. Finally, add in your vanilla and continue to beat until you reach your desired texture.
- Frost your cake or pumpkin bars immediately, or pipe onto cupcakes!
- Storage Instructions: Store the frosting in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 1 month and thaw in the fridge overnight before using.
- Reheating Instructions: Allow the frosting to come to room temperature and give it a quick whip with a hand mixer or spatula to restore its fluffy texture before spreading or piping.