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Vegan Cream Cheese Frosting (Dairy-Free)

Fluffy vegan cream cheese icing made with 4 simple ingredients. Perfect for topping cakes with!

Course Dessert
Cuisine vegan
Keyword vegan cream cheese frosting
Prep Time 10 minutes
Servings 1 batch (will ice 12 cupcakes)
Calories 204 kcal


  • 120 g Vegan cream cheese (Use Violife for best results)
  • 60 g Vegan margarine* (I used Stork baking spread)
  • 1 Teaspoon Vanilla extract
  • 450 g Icing sugar


  1. Add the cream cheese, margarine and vanilla extract to a large bowl. Use an electric mixer to whisk it until smooth and well combined.

  2. Add in the icing sugar, mixing it in a little bit at a time with a wooden spoon. Once it's all mixed in, whisk again with your electric mixer until thick and creamy.

  3. If the frosting is too thick, add a splash of plant-based milk or water. If you want it to be thicker, refrigerate it for an hour or two, or add more icing sugar until you get the desired consistency.

Recipe Notes

  • *Use a spreadable margarine rather than a blocky vegan 'butter'.
  • This recipe will frost 12+ cupcakes or a 3-layer 7-inch cake.
  • Store leftover frosting in an airtight container in the fridge for up to 1 week. Store any cakes that have been frosted in the fridge as the frosting will become softer at room temperature.
Nutrition Facts
Vegan Cream Cheese Frosting (Dairy-Free)
Amount Per Serving (1 /12th)
Calories 204 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 70mg3%
Carbohydrates 38g13%
Sugar 37g41%
* All values are an estimate only and will vary depending on the food brands used.