Best Vegan Cream Cheese Frosting Recipes

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING (VEGAN)

Steps:

• Preheat oven to 350 degrees and line muffin pans with liners.
• Whisk together the soy milk and vinegar and set aside to curdle.
• Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
• Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
• Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
• Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
• Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
• Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
• Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
• For frosting:.
• Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
• Scrape down the sides and mix until smooth and creamy.
• Mix in the vanilla.
• Keep tightly covered and refrigerated until ready to use.

VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 12-cup muffin tin or line with paper liners.
• In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
• In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
• Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
• Use an ice cream scoop to fill each muffin cup about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
• Fold in the vanilla and lemon zest with a rubber spatula until well combined.
• Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
• Enjoy!

VEGAN CREAM CHEESE FROSTING

Steps:

• Bring cream cheese and butter to room temperature, about 30 minutes.
• Mix butter and brown sugar with an electric mixer until creamy. Add cream cheese and vanilla; mix until completely combined and smooth. Use immediately or refrigerate until needed.

QUICK AND EASY VEGAN CREAM CHEESE FROSTING

Steps:

• Remove the top layer of cream from the chilled coconut milk. Place in the bowl of an electric mixer and beat on medium speed until soft peaks form, about 5 minutes. Beat in confectioner's sugar gradually until well combined, about 2 minutes. Add yogurt, coconut butter, vanilla extract, and salt; beat for 1 minute more. Transfer to an airtight container and chill in the refrigerator until firm, about 4 hours.

VEGAN BRUSSEL CARROT CURRY CUPCAKES WITH CREAM CHEESE FROSTING AND MAPLE CURRY REDUCTION

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a standard-size cupcake pan with 10 cupcake liners.
• In a large bowl, sift together the flour, baking powder, baking soda, curry powder, cinnamon, nutmeg and salt. Fold in the brussels sprouts and carrots until they are fully coated in the flour. Set aside.
• In a medium bowl, whisk together the cane sugar, orange juice, canola oil, 1/4 cup water, agave nectar and vanilla extract. Add these ingredients to your dry mixture and combine until everything is evenly moist.
• Fill the liners three-quarters full and bake until golden and baked through, about 15 minutes. Cool the cupcakes completely.
• For the frosting: In a stand mixer, cream together the shortening, cream cheese and margarine with the paddle attachment until light and fluffy. Add in the powdered sugar, vanilla extract and soy milk until blended together and fluffy.
• For the maple curry reduction: In a small saucepan, heat the maple syrup on high until thickened, about 8 minutes. Add in the curry powder and whisk to incorporate. Allow the mixture to cool slightly before using.
• To assemble: Generously frost your cupcakes with the cream cheese frosting and drizzle the tops with the maple curry reduction.

VEGAN CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Set your oven to 180C Normal or 200C Fan. Prep 2 9 or 10 inch Cake tins with Baking Paper.
• In a bowl, grate your carrot and combine with the sugar. Mix. (Mix 1)
• Add the Oil, Plant-Based Milk and Vanilla Essence. Mix again. (Mix 1)
• In a separate bowl. Sieve your flour, then add in Baking Powder, Salt, the Nuts and your Spices. (Mix 2)
• Fold your dry mixture into the wet mixture until thoroughly combined.
• Separate into the pans. Drop your tins from a very small height to release any extra air bubbles.
• Cook for 25-30 minutes or until a toothpick comes out clean.
• Once cooked, cool for 1 hour at room temperature.
• For the cream cheese frosting, Sieve your icing sugar into a bowl and wish together with the other ingredients. It should be thick and hold it's shape when ready.
• Add more icing sugar if too thin or a little coconut oil. The icing is best placed in the fridge for an hour to harden slightly before layering on the cake.
• Serve immediately. Alternatively, keep in a cake tin at room temperate or in the fridge. Will keep for up to a week.

VEGAN CREAM 'CHEESE' FROSTING

Steps:

• Beat the cream cheese and margarine together with the vanilla extract in a mixing bowl with an electric hand mixer until light. Beat in the soy flour, followed by the confectioners' sugar until light and fluffy. Refrigerate at least 20 minutes before using.

VEGAN CREAM CHEESE FROSTING

Steps:

• Using an electric mixer, cream together the cream cheese and butter substitute. Add the agave nectar, vanilla extract, and lemon juice. Beat well until smooth and fluffy.

VEGAN RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. In a cup pour the milk and add the lemon juice. Let sit while preparing the next dew ingredients. This makes buttermilk. Cream together the margarine, vegan sugar and then add the applesauce and flour.
• In a small bowl mix together cocoa and food coloring to form a slight paste. Add it to the creamed mixture. Mix the salt and flour together and add it to the batter alternating with the buttermilk in three batches, mixing after each addition. Add vanilla extract. Mix in baking soda and vinegar. Pour batter into 2 greased cake pans (I used round) and bake for 40 minutes or until toothpick comes out clean.
• Frosting:.
• Mix softened cream cheese and margarine together. Add vegan sugar vanilla and soymilk. Mixture will be very soft (almost a glue-like texture). After cake cools slightly put one layer on a plate and pour some frosting over so that it runs down the sides. Let cool a little more and add the next layer and repeat process.

VEGAN CREAM CHEESE FROSTING

Steps:

• Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refigerated until ready to use.