Vegan Cream Cheese Buttercream Frosting

This fluffy, whipped cream cheese frosting has the texture of a luscious buttercream frosting. Perfect for muffins or cakes. Vegan.

Prep Time25

Cook Time10

Total Time35

Servings: cups

Author: Kathy Patalsky

Make sure your vegan butter is room temp. My rule is to leave it out on the counter for about twenty minutes before I use it in my frosting. Vegan cream cheese brands will vary, but I don't usually need to warm them too much. Just make sure your vegan cream cheese isn't rock hard for some reason. A good rule of thumb - literally - is to press your finger into the butter or cream cheese. It should smush down easily without cracking or breaking. Now when your ingredients are ready: Add the vegan cream cheese, vanilla extract, salt and vegan butter to a medium mixing bowl. A bowl with high rims and a narrow center works well for fluffing up the frosting. Whip until smooth and fluffy -- but do not over-whip to melt the butter. Once your mixture is combined and mostly smooth, stop beating. Tool: A stand or hand mixer will work. I used a hand mixer.
Add in the two cups of powdered sugar. Tip: For the most lump-free frosting, sift your sugar, but this step is not necessary. Whip until smooth and fluffy. You should start to get a very fluffy mixture with buttery-creamy peaks of white frosting.
You can use your frosting right away on fully chilled cakes or cupcakes, or place in the fridge until ready to use.