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+ servings
vegan, cream cheese, frosting, icing, cake filling
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Best Ever Vegan Cream Cheese Buttercream

Course Cake Filling, Cake Frosting
Cuisine Dessert
Keyword dairy free, egg free, vegan, vegan baking, vegan cake filling, vegan frosting, video
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 2 cups

Ingredients

  • 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

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
DON'T USE SHEESE CREAM CHEESE it separates