Ingredients
Scale
- 8 ounces (226g) vegan cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) vegan soy free butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Soften the vegan cream cheese and vegan butter at room temperature.
- In a large bowl, beat the vegan cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, about ½ cup at a time, mixing well after each addition.
- Add vanilla extract and a pinch of salt, then continue to beat until light and fluffy.
- Taste and adjust sweetness if needed by adding more powdered sugar.
- Use immediately or refrigerate until ready to frost your cake or cupcakes. Before using chilled frosting, let it soften slightly and re-whip if necessary.