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vegan cream cheese frosting on a cupcake

Vegan Cream Cheese Frosting

  • Author: Kris
  • Total Time: 40 minutes
  • Yield: 2 1/2 cups 1x
  • Diet: Vegan


This vegan cream cheese frosting is so easy to work with and pipes beautifully! It's smooth and creamy and immediately improves anything you put it on.


Units Scale
  • 1/2 cup vegetable shortening, room temperature
  • 1/2 cup vegan butter, room temperature
  • 8 oz vegan cream cheese, room temperature
  • 2 cups powdered sugar, sifted
  • 1/2 tsp lemon juice
  • 1/2 tsp vanilla
  • pinch of salt (optional)


  1. Beat the shortening with a mixer on low speed for 3 minutes until smooth and creamy.
  2. Add in the butter and beat for another 2-3 minutes until completely mixed.
  3. Drain off any excess water that may be in the cream cheese container and then add to the shortening butter mixture and beat on low speed for 1-2 minutes just until everything is incorporated.  The mixture will be pretty thick at this point.
  4. Start adding powdered sugar 1/2 cup at a time and mix on low until combined.  Scrape down the sides of the bowl each time you add more sugar.
  5. After all the sugar has been added, mix in the lemon juice, vanilla and salt.
  6. Put the frosting in the fridge for a least 30 minutes to allow it to firm up before frosting or piping.


  • Be careful not to overbeat once the cream cheese has been added or it may become watery.
  • Make sure to fully cool whatever baked goods you use this frosting on or it will get all melty.
  • This recipe makes enough for about 12 cupcakes or (1) 8 or 9 inch cake. Double it for a double layer cake.
  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Category: sweets
  • Method: no-bake
  • Cuisine: american


  • Serving Size: 1/4 cup
  • Calories: 260
  • Sugar: 19.6
  • Sodium: 160
  • Fat: 19.2
  • Saturated Fat: 6.3
  • Carbohydrates: 21.3
  • Protein: .7

Keywords: frosting, cream cheese, vegan