This is seriously good. I mean it! This is one of my all time favourite vegan cream cheese buttercream recipes because it tastes so great, it’s really easy to make and it only takes about 15 minutes to whip up. Make sure you check out my video for all my buttercream tips and tricks.
Best Ever Vegan Cream Cheese Buttercream
Total Time: 15 minutes
Yield: 1 2 cups 1x
Ingredients
Scale
- 95 g veggie shortening (at room temp (I use high ratio shortening))
- 115 g unsalted vegan butter (unsalted, at room temp)
- 240 g vegan cream cheese ( at room temp (I use Angel Food Cream Cheese or Tofutti) DON’T USE SHEESE CREAM CHEESE)
- 250 g icing sugar
- 1/2 tsp Vanilla bean extract
- 1/4 tsp lemon essence
- 1/8 tsp sea salt
Instructions
- Sift icing sugar and set aside
- Using a standard mixer with a paddle attachment beat shortening for a few minutes to soften and break up. Add butter and beat on low for 5 minutes until incorporated and light.
- Beat cream cheese separately for a few minutes to soften and break up. Add to butter mixture and beat on low for 5 minutes.
- Slowly add icing sugar on lowest speed to begin to incorporate. Once completely mixed, add vanilla, lemon and salt.
- You can now use to decorate cakes or cupcakes. If you would like a firmer mixture leave in the fridge to firm up.
Notes
- Prep Time: 15 minutes
- Category: Cake Filling, Cake Frosting
- Cuisine: Dessert
Keywords: dairy free, egg free, vegan, vegan baking, vegan cake filling, vegan frosting, video
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Will this frosting hold if it has to sit outside on cupcakes for a little while? If so how long do you think it will hold up?
As long as it’s not super hot outside it should be fine for a few hours
This is my absolute favorite recipe for cream cheese frosting! I’m making it for like the 50th time today. I’m planning on putting fondant decor on this cake. Will the fondant hold up against this frosting? I’ve heard cream cheese frosting breaks down fondant. Thank you kindly!
★★★★★
Thanks so much! This isn’t the best frosting to put fondant over unfortunately.
Hi sarah,
can i use myoko’s cream cheese? or not really? can i substitute the shortening?
i want this to be as healthy as possible for my young baby 1st cake
Hey Sonia
I haven’t used myoko (I dont have it here) so you will need to test it. The only brand I don’t recommend is Sheese.
Goodluck!
Sara
Hi Sara! I wanted to adapt this recipe for a Mexican hot chocolate cake. If I left out the lemon, would it still taste tangy? Do you have any suggestions for how much melted choc/cocoa powder I could add to make it a chocolate buttercream?
Hey Nithya!
It would depend on how tangy your vegan cream cheese is but yes leave out the lemon. I would start by adding 1/4 cup of your best quality cocoa powder and go from there. Let me know how you go! xox
Hi Sara what brand of shortening and butter do you use in NZ? Thank you 🙂
Hey Halimah
I use nuttelex palm oil free and a shortening called Snow that I buy online at https://www.kiwicakes.co.nz/