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vegan, cream cheese, frosting, icing, cake filling

Best Ever Vegan Cream Cheese Buttercream

  • Total Time: 15 minutes
  • Yield: 1 2 cups 1x


  • 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


  1. Sift icing sugar and set aside
  2. 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.
  3. Beat cream cheese separately for a few minutes to soften and break up. Add to butter mixture and beat on low for 5 minutes.
  4. Slowly add icing sugar on lowest speed to begin to incorporate. Once completely mixed, add vanilla, lemon and salt.
  5. You can now use to decorate cakes or cupcakes. If you would like a firmer mixture leave in the fridge to firm up.


These go great with my one bowl vegan cupcake recipe – go here

If you want to know more about Angel Food Cream Cheese – go here


  • 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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