Vegan Cream Cheese Frosting Recipes

VEGAN CREAM CHEESE FROSTING

Vegan Cream Cheese Frosting image

This vegan cream cheese frosting is made without powdered sugar, using brown sugar instead to deliver a creamy, delicious icing that's totally plant-based.

Provided by Tanya Flocken

Time 35m

Yield 16

Number Of Ingredients 4

Ingredients

1 (8 ounce) tub vegan cream cheese
⅓ cup vegan butter
¾ cup brown sugar
½ teaspoon vanilla extract

Steps:

Bring cream cheese and butter to room temperature, about 30 minutes.
Mix butter and brown sugar with an electric mixer until creamy. Add cream cheese and vanilla; mix until completely combined and smooth. Use immediately or refrigerate until needed.

Nutrition Facts : Calories 103 calories, Carbohydrate 8.1 g, Fat 8 g, Fiber 1 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 96.4 mg, Sugar 6.6 g

VEGAN CREAM CHEESE FROSTING

Vegan Cream Cheese Frosting image

This frosting is GREAT. It has far less sugar than traditional buttercream frostings and has a better texture as well.Tint it any color you wish, decorate with sprinkles or just devour it straight from the bowl! The recipe came from Vegan Cupcakes Take Over the World. It is perfect for topping my vegan chocolate cupcakes!

Provided by PDX Meems

Categories Dessert

Time 10m

Yield 12 cupcakes' worth of frosting, 12 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup non-hydrogenated margarine (softened)
1/4 cup vegan cream cheese, softened (Tofutti)
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

Steps:

Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refigerated until ready to use.

Nutrition Facts : Calories 78.8, Sodium 0.4, Carbohydrate 20, Sugar 19.6

VEGAN CREAM CHEESE FROSTING

Vegan Cream Cheese Frosting image

Like traditional cream cheese frosting, this vegan version is a wonderful compliment to any spiced cake or cupcake. Spread this frosting on the vegan Gingerbread Cake (page 56)-scrumptious!

Yield makes 2 cups (frosts one 9-inch layer cake)

Number Of Ingredients 5

Ingredients

12 ounces soy cream cheese, at room temperature
6 tablespoons non-hydrogenated butter substitute, at room temperature
3/4 cup light agave nectar
1/2 tablespoon vanilla extract
Juice of 1/2 lemon

Steps:

Using an electric mixer, cream together the cream cheese and butter substitute. Add the agave nectar, vanilla extract, and lemon juice. Beat well until smooth and fluffy.

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