Vegan Cream Cheese Frosting

By Jessica Hylton -

This Vegan Cream Cheese Frosting is tangy, smooth, sweet perfection! I share how to make it thicker and the best tips for the best consistency and taste!

cream cheese frosting being spread across an orange pumpkin cake with a silver offset spatula

There’s no other way to say it: this frosting is SO GOOD everyone. It’s definitely one of my favourite top frostings to date (and I was a baker! So I’ve made a LOT of frostings) the other one being my chocolate frosting! I actually can’t believe I’m just sharing this frosting now since I’ve been making it since my carrot cake cupcakes and my red velvet brownies. But this version has been perfected not only in taste but for one thing in specific -> to make it thicker!

Making it thicker: use cornstarch! 

If you’ve ever made cream cheese frosting, you know that is has a tendency to be runny. The trick? Add cornstarch. You may or may not know but your powdered/confectioner’s/icing sugar probably has some cornstarch in it, and adding more really helps to thicken this frosting up! The taste is undetectable after the frosting sits in the fridge for at least a few hours and all you taste is tangy, smooth, sweet perfection!

frosting in a glass bowl with hand mixer scooping some out

Expert tips and FAQ to make it the best vegan cream cheese frosting

  • For the best results, ensuring you’re using vegan cream cheese, not cream cheese spread. A brand like Tofutti or Violife will give you the best results, but don’t panic if all you can find is cream cheese spread! You can still use it and it will still taste delicious, and it will still get very thick in the fridge but it will not be as thick outside of the fridge. I tested both and to be honest, the easy fix is to just keep it in the fridge and whatever Cake you’re using in the fridge too! If you’re making my pumpkin sheet cake, it tastes deliciously moist in the fridge for days anyway! 
  • Ensure that you let the frosting thicken up in the fridge either before or right after applying it to your fully cooled cake or treat. The frosting really thickens up nicely in the fridge and you can either make it ahead or make it, apply it, then let it all sit together to meld together nicely. 
  • Start with vegan cream cheese and vegan butter at the same temperature. I like to set them both out of the fridge for at least 20 minutes to come to room temperature around the same temperature.
  • Taste test your frosting along the way! Start with the 3 cups and cornstarch, then see if you want the extra cup of powdered sugar. It does help to thicken up the end result more, but it’s up to your taste based on how tangy you want it. 

Related Recipes

You absolutely need to slather this frosting over your favourite cakes and mug cakes: 

Pumpkin Sheet Cake (coming Friday!)

Banana Bread Mug Cake

Pumpkin Mug Cake (incredible here!)

Red Velvet Brownies

Carrot Cake Muffins

That’s it friends! I hope you love this recipe SO much and put it on everything! 

frosting being spooned out of a glass bowl with a gold spoon

Enjoy friends! If you make this Vegan Cream Cheese Frosting, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!

cream cheese frosting being spread across an orange pumpkin cake with a silver offset spatula

Vegan Cream Cheese Frosting

This Vegan Cream Cheese Frosting is tangy, smooth, sweet perfection! I share how to make it thicker and the best tips for the best consistency and taste!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 12 servings
Course Dessert, Desserts
Cuisine American, Universal
Ingredients
  • 8 ounces vegan cream cheese* bring to room temperature
  • 1/2 cup vegan butter sticks bring to room temperature (about 8 ounces too)
  • 1 teaspoon vanilla extract or vanilla paste
  • pinch of sea salt
  • 3 cups to 4 cups of powdered sugar sifted
  • 1/4 cup cornstarch sifted
Instructions

Instructions

  • In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
  • Add in the vanilla extract or paste and the pinch of salt. 
  • Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
  • Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
  • You can apply it immediately to a cooled cake, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
NOTES
Makes about 3 cups frosting. Calories are for 1/12th of the frosting (about 1/4 cup of frosting).
You can also use my vegan butter for this recipe!

Expert tips and FAQ to make it the best vegan cream cheese frosting

  • For the best results, ensuring you're using vegan cream cheese, not cream cheese spread. A brand like Tofutti or Violife will give you the best results, but don't panic if all you can find is cream cheese spread! You can still use it and it will still taste delicious, and it will still get very thick in the fridge but it will not be as thick outside of the fridge. I tested both and to be honest, the easy fix is to just keep it in the fridge and whatever Cake you're using in the fridge too! If you're making my pumpkin sheet cake, it tastes deliciously moist in the fridge for days anyway! 
  • Ensure that you let the frosting thicken up in the fridge either before or right after applying it to your fully cooled cake or treat. The frosting really thickens up nicely in the fridge and you can either make it ahead or make it, apply it, then let it all sit together to meld together nicely. 
  • Start with vegan cream cheese and vegan butter at the same temperature. I like to set them both out of the fridge for at least 20 minutes to come to room temperature around the same temperature.
  • Taste test your frosting along the way! Start with the 3 cups and cornstarch, then see if you want the extra cup of powdered sugar. It does help to thicken up the end result more, but it's up to your taste based on how tangy you want it. 

Nutrition

Calories: 246kcal | Carbohydrates: 34g | Protein: 1g | Fat: 13g | Saturated Fat: 3g | Sodium: 156mg | Fiber: 1g | Sugar: 30g | Calcium: 12mg | Iron: 1mg
by Jessica

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Recipe Rating




8 comments

  1. Tee says:

    5 stars
    I added 1/2 teaspoon of champagne vinegar and it truly “tanged” it up!

  2. Maria says:

    5 stars
    So good!! Thank you for the recipe 🙂

  3. Julie says:

    5 stars
    This frosting is the best. My husband is lactose intolerant, and with an incredible sweet tooth cutting dairy including butter was challenging to find replacement sweets. This recipe tastes just like the “real” thing! We used it on the sheet pan pumpkin cake recipe and look forward to adding it to more recipes! Another great recipe, jessica!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you and your husband enjoyed this recipe Julie! Thank you so much for reading and leaving such a nice comment!

  4. Bystryk Jaime says:

    5 stars
    This is amazing, as are all your recipes! Thank you for sharing 🖤🖤🖤

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe! Thank you so much for reading and leaving such a nice comment!

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