Vegan Cream Cheese Frosting
By Angela Liddon · Oh She GlowsPublic
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This sweet and tangy vegan cream cheese frosting is so easy to make, and it’s the perfect topping for my Vegan Cinnamon Rolls. It keeps well in the fridge, so you can make it in advance and store it in an airtight container in the fridge until you need it.
- Prep
- 5 min
- Total
- 5 min
- Servings
- 2
Already veganized
- Vegan Cheese Fondue · Migrated Cook · similarView
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Recipe source
This recipe was taken from Vegan Cream Cheese Frosting · by Angela Liddon. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 2 people
- 0.5 cup(100 g) vegan butter*
- 0.5 cup(110 g) vegan cream cheese
- 0.5 tsp(2.5 mL) pure vanilla extract
- 2 cup(260 g) powdered icing sugar
- 1 tsp(5 mL) almond milk, or as needed
Steps
- 1
In a large bowl, beat the butter, cream cheese, and vanilla together with an electric mixer until smooth.
- 2
Slowly add in the powdered icing sugar, a bit at a time, and beat until smooth. Add almond milk, a teaspoon at a time, to thin as desired; beat after each addition. Leftovers can be stored in the fridge in an airtight container for 3 to 5 days.
3 ingredients still need USDA food links. (2.5 mL) pure vanilla extract is linked but not in a weighable unit yet. There is no calorie total until more amounts can be weighed.
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- Milk
- Tree nuts
Partial · 2/5 ingredients linked
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