Vegan Cream Cheese Frosting
Servings: 1.5 cups
- 2 ounces (60 grams) vegan butter we use violife (about 4 tablespoons or ¼ cup)
- 4 ounces (120 grams) vegan cream cheese we use violife (about ½ cup)
- 1 - 2 cups (120 - 240 grams) powdered sugar
- 1 vanilla pod (the beans inside it) or 1 teaspoon vanilla extract
- ½ lemon the 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.
- Beat with 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.
Nutritional information is an estimate for the whole batch of vegan cream cheese frosting, and it might vary based on your brands of butter and cheese.
TIPS
- Use vegan butter in a stick form; the more solid, the better.
- Use vegan cream cheese that is firm right out of the fridge. Avoid soft ones.
- Avoid unnecessary liquids such as lemon juice, milk, extracts, and cream.
- Don't overbeat it, as it gets thinner as you beat.
- Apply on cold cakes and store back in the fridge, or on warm cinnamon rolls and eat immediately.
- Make it a few hours ahead and let it firm up in the fridge or freezer.
- To use the seeds in a vanilla pod, cut the pod in half lengthwise and scrape off the seeds with the tip of a small knife.
