I’ve developed this recipe with Miyoko’s vegan cream cheese and butter, which are made from whole ingredients and cultured. If you try this with other brands of dairy free cream cheese and butter, you may need to adjust the quantities to your taste.
Prep Time: 5minutes
Cook Time: 5minutes
3/4cup(170 g) Miyoko’s vegan butter, at cool room temperature
½cup(113 g) Miyoko’s vegan cream cheese, at cool room temperature
1cup(100 g) powdered sugar
½teaspoonvanilla extract or vanilla paste
squeeze of lemon juice, optional
In the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter and cream cheese. Beat on medium low to combine, then beat in the powdered sugar and vanilla.
Increase the mixer speed and beat on medium high until light and fluffy, 1-2 more minutes. Taste, adding a squeeze of lemon juice if you like.
If the frosting is too soft, chill briefly to firm, then stir again. The frosting can be made up to several days ahead and refrigerated. Bring to cool room temperature and stir well before using.