Another important thing to make sure of before you start a-makin’ your vegan cream cheese frosting is that both the cream cheese and the butter (vegan butter of course) must be at room temperature. This will ensure that they are softened enough so that you can start combining them into a smooth frosting!
If they are too cold, they won’t be softened enough and no matter how much you mix, you’ll have lumps. SO make sure you leave plenty of time to let your cream cheese and butter sit out at room temperature to soften up before proceeding with this recipe.
Cream Cheese Frosting
- 8 oz vegan cream cheese softened (I used Daiya)
- 1/2 cup vegan butter softened (I used Miyoko’s)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Use a hand mixer to combine the frosting ingredients until light and fluffy.