5 from 12 votes
Vegan Cream Cheese Frosting (Dairy-Free)
Fluffy vegan cream cheese icing made with 4 simple ingredients. Perfect for topping cakes with!
Prep Time
10 mins
Servings:
1
batch (will ice 12 cupcakes)
Calories:
204 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 120 g vegan cream cheese (Use Violife for best results)
- 60 g vegan margarine I used Stork baking spread
- 1 Teaspoon vanilla extract
- 450 g icing sugar
Notes
- *Use a spreadable margarine rather than a blocky vegan 'butter'.
- This recipe will frost 12+ cupcakes or a 3-layer 7-inch cake.
- Store leftover frosting in an airtight container in the fridge for up to 1 week. Store any cakes that have been frosted in the fridge as the frosting will become softer at room temperature.