Some cakes are calling out for cream cheese frosting, am I right? It was always my favorite type of frosting before going vegan. The few times I’ve tried to make it the way you would make typical cream cheese frosting, it would be too runny and slippery. One time I made a double layer carrot cake for Easter, and the top layer slipped off and broke right before serving… It still tasted good, but how frustrating! Today I’m going to show you how to make Vegan Cream Cheese Frosting that is thick, spreadable, and suitable for layer cakes. It’s a little fussier than other frostings (like this Vegan Vanilla Frosting), but it’s not too bad and the tiny bit of extra effort is totally worth this tangy, sweet delicious frosting!
How do you make vegan cream cheese frosting?
Start with 1/2 cup (or 8 tablespoons) of vegan butter, Earth Balance baking sticks preferred. I have used the tub successfully as well, and when I use that I simply measure out 8 tablespoons. First, beat the butter with a hand mixer (or stand mixer) until creamy. Next, drain any extra liquid in the vegan cream cheese container, and add it to the bowl. Beat for 30 seconds to 1 minute to combine, but not longer or you risk it becoming very runny. Do not over beat! This post contains affiliate links. Read my full disclosure here.
Mix in the vanilla, and then with the mixer on low, gradually add the powdered sugar 1 cup at a time, until thick and spreadable. You may need a little more, or a little less.
It should be pretty thick at this point, but not pipe-able most likely. That’s okay, I’ve got you. Read on.
How to make thick and pipe-able vegan cream cheese frosting:
Here is my trick. At this point, stick the bowl with the frosting in the freezer for 15 minutes. Remove, stir, and either use, if thick enough, or put it back in the freezer for 15 more minutes. It works like a charm, because most vegan cream cheese is made with coconut oil, which thickens up when cold. This is what my frosting looked like after 4 cups of powdered sugar and before chilling. Thick, delicious, but still too soft for frosting or piping on a cake/cupcakes:
This is after 30 minutes in the freezer, stirred after 15 minutes. SO. MUCH. THICKER. And totally spreadable:
How do I prevent my layer cake from slipping?
Make sure your cakes are completely cooled before you frost. Apply a thick layer of frosting on the first cake layer, then stick it in the refrigerator for 10 minutes. Keep the frosting cold in the fridge while you wait. Then take it out, place the 2nd cake layer on top and frost the rest of the way. For cakes using vegan cream cheese frosting, you must store them in the refrigerator. If not, the frosting will get melty, and you will have a mess on your hands. Same with cupcakes. Just be aware, this frosting is not very stable at room temperature, so keep it cold!
Let’s review! How to prevent vegan cream cheese frosting from being runny:
Make sure the vegan butter is only slightly softened, NOT melted at all. Drain excess liquid from vegan cream cheese container, and use it straight from the refrigerator. Don’t over beat the cream cheese. Add more powdered sugar, as needed to thicken. Still too soft? Stick it in the freezer in 15 minute increments until very thick and spreadable. Keep it thick by keeping it cold! After frosting cakes/cupcakes, keep them in the fridge.
This vegan cream cheese frosting recipe makes enough for 12 cupcakes or (1) 8 or 9 inch cake. Double for a double layer cake.
Recipes to pair with Vegan Cream Cheese Frosting:
Vegan Red Velvet Cake Vegan Vanilla Cake Vegan Lemon Cake Vegan Chocolate Cake Vegan Funfetti Cupcakes 1 Bowl Pumpkin Muffins (top them with the frosting, yum!)
Adapted from Sugar Spun Run.
