This past week I’ve been working on perfecting my recipe for vegan Fluffy Cream Cheese Frosting. So yes, I’ve been happily licking my frosting spatula all week long. I’ve been slathering this snow-white frosting on carrot cake, cinnamon rolls and even a few swipes on my vegan cheesecake. I am in love with this stuff. And with every bite I say to myself, “I can’t believe this is vegan!” This frosting tastes incredibly authentic – just how I remember cream cheese frosting tasting on plump slices of carrot cake. And the texture is fluffy, creamy, white-tipped perfection. Give this recipe a try and fall in love with this sweet stuff..
The standard ingredients for this cream cheese frosting recipe are similar to a classic cream cheese frosting recipe – but you’ll find every ingredient has been veganized. Simple. And you can even find these ingredients at any Whole Foods or Trader Joe’s – and I’ll bet many mainstream supermarkets carry these items as well.
Shopping Tips: Some basic vegan brands for the items below are Tofutti (cream cheese and sour cream) and Earth Balance (sticks of shortening and butter)
Secret Ingredient. My favorite part about cream cheese frosting is that slightly tangy flavor it gets from the cheese. And since dairy-containing cream cheese is in my opinion a tad tangier than soy cream cheese – I up the ‘tanginess’ factor by adding in a few secret ingredients: vegan sour cream and dark grade maple syrup. The sour cream has a natural bite of flavor and while the maple syrup isn’t ‘tangy’ it does add a complex flavor to the frosting that I love.
Allergy Friendly. You never know when you may need a dairy-free cream cheese frosting recipe to appease a dairy-free guest – or dairy-allergic child. This is a great recipe to try and keep in your back pocket just in case.
Fluffy Vegan Cream Cheese Frosting
makes enough to frost a 9″ round layer cake – top, middle and sides
*halve recipe if needed*
8 ounces tofu cream cheese (1 standard tub)
1/2 cup vegan butter (1 stick) – softened
1/2 cup vegan shortening (1 stick) – softened
1/2 cup vegan sour cream
5 cups powdered sugar, sifted (add more for a thicker consistency)
2 Tbsp soy milk or soy creamer
1 tsp real vanilla extract
3 Tbsp corn starch
2-3 Tbsp dark grade maple syrup
dash of cinnamon (optional)
pinch of salt (or to taste)
1. Sift together all the dry ingredients to remove any lumps.
2. Add all ingredients to a large mixing bowl – beat with a hand mixer (or counter top) until the frosting is smooth and creamy. The frosting will firm up significantly once it chills in the fridge – but add a tad more powdered sugar if you want it extra firm. A thicker frosting works best if frosting a cake or cupcakes – while a thinner frosting is perfect for cinnamon rolls.
Store in the fridge.