2ounces(60grams)vegan butterwe use violife (about 4 tablespoons or ¼ cup)
4ounces(120grams)vegan cream cheesewe use violife (about ½ cup)
1- 2 cups(120- 240 grams)powdered sugar
1vanilla pod(the beans inside it) or 1 teaspoon vanilla extract
½lemonthe grated zest (optional)
Slightly soften the vegan butter at room temperature for 10 minutes. No microwave.To a large bowl, add softened vegan butter, vanilla, and grated lemon zest.
Beatwith a hand mixer until creamy (30 seconds max). Don't over-beat.
Add vegan cream cheese and beat until combined (30 seconds max). Don't over-beat.
Add powdered sugar all at once. Sift it first if it's lumpy.
Beat on low heat for a few seconds, scrape down sides, and beat on medium heat until frosting is velvety smooth (30 seconds max). Don't over-beat.
Let firm up in the fridge for at least 30 minutes or in the freezer for at least 15 minutes before using on cakes, cupcakes, and cinnamon rolls.
Store frosted cakes back in the fridge to prevent the frosting from melting.