Vegan Cream Cheese frosting that is smooth as silk, decadently creamy, sweet and tangy. It's easy to make, spreads onto baked goods with ease, holds its shape when piped and has endless uses!
PREP TIME: 10 minutesminutes
TOTAL TIME: 10 minutesminutes
Servings: 3cups
Ingredients
8 oz (227g)vegan cream cheese, straight from the fridge (I don't recommend using Violife - see post for details)
½ cup (110 g)vegan butter, hard & straight from the fridge
4 to 5 cups (500 to 625g)powdered sugar, (icing sugar in the UK)
INSTRUCTIONS
Add the vegan butter to a large bowl and beat it with an electric mixer on a medium high speed until soft and fluffy.
Add the cream cheese and beat again until combined and smooth but don't over-beat. As soon as it's combined stop.
Now add the arrowroot powder, salt, vanilla and about 2 cups of the powdered sugar. Beat on the lowest speed for about 20 seconds until the powdered sugar has stopped flying around, then add another 2 cups. Beat again on low until it's mostly combined then turn the speed up to medium high again and beat until smooth and creamy, scraping down the edges with a spatula as needed to get any dry powdered sugar off the sides and into the mix.
Add the remaining powdered sugar to thicken as needed. Using it all makes the frosting much easier to handle, spread and pipe.
As soon as it's nice and smooth stop. It's important not to over-beat.
Do not be tempted to add any more liquid to the frosting at any stage because it will become too runny. Once done, cover the bowl and put in the fridge until needed.
NOTES
Quantity:This recipe makes about 3 cups of frosting. Enough to sandwich a 9-inch double layer cake and cover the tops and sides.