Creamy, light and airy vanilla vegan cream cheese frosting that's not overly sweet. Made with real vanilla bean and whipped for an almost mousse-like consistency. Perfect piped on top of cupcakes, spread on sheet cakes or used to frost layer cakes.
First make sure your butter and cream cheese are taken out of the fridge 2-3 hours before making the frosting to allow them to come to room temperature. Cut the butter into small chunks and place in a large bowl. Use an electric whisk or stand mixer to whisk the butter for 5 minutes. It will become light and airy.
Add the room temperature cream cheese and whisk for another 2 minutes until combined.
Slowly add the icing sugar in 1-2 tablespoon increments, whisking for a few seconds between each one to incorporate the sugar into the mixture.
Lastly scrape the inside of the vanilla pod out with a sharp knife and add to the bowl. Whisk for another minute or so to combine.
If using to frost a cake, cupcakes or muffins, place the frosting into a piping bag or simply use a pallet knife to spread it on, and use immediately. Alternatively you can keep this frosting in an airtight container in the fridge and allow it to come to soften slightly at room temperature before using.
If you want to pipe it on cupcakes or muffins, you can do so straight after it's whipped up as it will firm up once chilled. Otherwise, keep in an airtight container and refrigerate for up to a week. Allow it to come to room temperature before frosting cakes or cupcakes.
This recipe will yield approximately 3.5 cups of frosting which is enough to frost about 20+ cupcakes or a large cake. You can half the recipe if needed.
Get your ingredients to room temperature before getting started on this vegan frosting recipe. If your butter or cream cheese are cold they can cause the frosting to curdle or get chunky (lovely!).
Sift the icing sugar before adding it to the whipped butter cream cheese mixture.
Pumpkin spice, chai spice, or cinnamon: Add one teaspoon of spice to the frosting when adding the vanilla for a fall inspired buttercream.
Lemon: Add half to one teaspoon of lemon extract depending on your taste to create a lemon cream cheese frosting.