Vegan Cream Cheese Frosting 2 Ways Recipes
VEGAN CREAM CHEESE FROSTING (2 WAYS!)
This Vegan Cream Cheese Frosting is sweet and tangy, luxuriously creamy and super versatile. It's completely homemade but quick and easy to make. Perfect for frosting cakes, cupcakes and cookies! This recipe shows two ways to make it, using either cashews or coconut milk, so you can pick the one that's best for you! Both are gluten-free, refined sugar free and soy-free.
Provided by Rhian Williams
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Drain the soaked cashews and add to a food processor with the maple syrup and lemon juice.
- Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary - you will have to mix it around a few times to make it easier to blend up.
- Taste and adjust flavour if necessary, adding more maple syrup and/or lemon juice if you wish.
- The blending process will make the frosting warm, so it's best left to cool before using to frost cakes.
- Make sure the cake has cooled completely before applying this frosting, otherwise it will melt.
- Keeps covered in the fridge for a few days.
- You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full-fat coconut milk, otherwise this separation won't happen and you won't be able to make this frosting!
- Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies).
- Place the thick, creamy part into a bowl.
- Add the lemon juice and maple syrup.
- Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy.
- Taste and adjust flavour if necessary, adding more maple syrup and/or lemon juice if you wish.
- Make sure the cake has cooled completely before applying this frosting, otherwise it will melt.
- Keeps covered in the fridge for up to a day - any longer than that and it will start to get clumpy.
Nutrition Facts : Calories 111 kcal, Carbohydrate 14 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
VEGAN CREAM CHEESE FROSTING
This vegan cream cheese frosting is made without powdered sugar, using brown sugar instead to deliver a creamy, delicious icing that's totally plant-based.
Provided by Tanya Flocken
Time 35m
Yield 16
Number Of Ingredients 4
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.
Nutrition Facts : Calories 103 calories, Carbohydrate 8.1 g, Fat 8 g, Fiber 1 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 96.4 mg, Sugar 6.6 g
VEGAN CREAM CHEESE FROSTING
Like traditional cream cheese frosting, this vegan version is a wonderful compliment to any spiced cake or cupcake. Spread this frosting on the vegan Gingerbread Cake (page 56)-scrumptious!
Yield makes 2 cups (frosts one 9-inch layer cake)
Number Of Ingredients 5
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.
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- To a large mixing bowl, add softened butter and beat or whisk vigorously to combine. Then add vegan cream cheese and mix again until creamy and smooth.
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