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Vegan Cream Cheese Frosting Recipe - For Piping or Spreading
May 3, 2024
My vegan cream cheese frosting recipe is creamy, tangy, and sweet. And of course, dairy-free. It pairs perfectly with my vegan carrot cake cupcakes (video coming next week). Follow along with the recipe on my website: https://www.stephsunshine.com/vegan-life/vegan-cream-cheese-frosting/ Search all my recipes here: https://www.stephsunshine.com/vegan-life/all-recipes Find me on the socials (IG, Pinterest, TikTok, FB) @msstephsunshine
View Video Transcript
0:00
This vegan cream cheese frosting is tangy, it's creamy, and it's sweet
0:06
And it pairs perfectly with my vegan carrot cake. So let's do it
0:12
As usual, if you want to follow along with the recipe, I will post the link in the description below
0:17
So I'm going to start by blending up a cashew cream with 100 grams, or 3 quarters of a cup, of raw cashews
0:24
and 3 quarters of a cup of water. These measurements are for a double batch
0:29
but I will also put the single batch measurements on the screen
0:34
Make sure you've either soaked your cashews for 2 hours or boiled them for 10 minutes before you attempt to blend them
0:42
After that's nice and creamy, I will measure out half a cup of cashew cream to use in my frosting
0:49
Now, in my stand mixer, I'm adding half a cup of vegan butter along with the cashew cream
0:54
that I just blended. You want to use vegan butter that's a little soft
0:58
so set it out on the counter about an hour before you start
1:02
And I'm just going to whisk this together in my stand mixer until it's creamy and smooth
1:07
You will probably need to stop to scrape down the sides with a spatula to make sure that everything's even
1:13
And you could use the paddle attachment for this part if you prefer
1:17
And it might actually be a little faster, but then you will want to switch to the whisk attachment to finish the frosting
1:23
I usually use the whisk attachment from the start because I'm lazy and it's fewer dishes to wash
1:30
Now that this is nice and creamy, I'll add 4 teaspoons of lemon juice, 2 teaspoons of vanilla
1:36
2 teaspoons of nutritional yeast, and a teaspoon of salt. And I'll start it off on low speed so that nothing splashes out
1:45
and gradually increase the speed until it is nice and smooth. Finally, I'm going to add my powdered sugar, but I'm going to sift it into a bowl first to break up the clumps
2:01
I'm sifting 8 cups of powdered sugar so that it's ready, but when it's time to add it to the frosting
2:07
you might use anywhere from 6 to 8 cups depending on how stiff you want it to be
2:11
But I recommend sifting all 8 cups first so that you don't have to go back and sift more if you need it
2:17
You can always put the sifted sugar back in the container. Once that's all sifted, I will add it to my stand mixer one cup at a time
2:25
After I add it to the bowl, I am starting my mixer slowly again so that the powdered sugar doesn't fly out
2:32
And I will just keep adding the sugar until I get to the consistency that I want
2:40
Make sure you stop to scrape down the sides if you need to. Since I'm in Miami and it's hot here, I used all 8 cups of sugar in the frosting
2:49
which gave me a really, really stiff frosting that's not going to melt very easily
2:55
If you've been using your paddle attachment, make sure you switch over to the whisk attachment towards the end
3:00
and turn the mixer up to a high speed to get the frosting light and fluffy
3:05
If by chance you added too much sugar and the frosting is too stiff for you
3:11
you can always add a dash of your leftover cashew cream to get it a little creamier
3:15
Just add it a little bit at a time so you don't end up with runny frosting
3:20
All right, my frosting is finished, so now I'm going to pipe it onto some cupcakes
3:26
I am using a pastry bag with a large star tip, and I'm going to put the bag into this large mug and fold the edges over the rim
3:34
This is going to keep the bag in place so that I can add the frosting easily
3:40
And I'm using my rubber spatula to scoop the frosting into the bag
3:44
and then I'll just shake it a bit so that the frosting falls further towards the tip
3:49
And then I will use my hands to squeeze it down even further and twist the top of the bag
3:55
So I am decorating my carrot cake cupcakes. That recipe will be in the next video, so make sure you're subscribed if you want to see that
4:05
I am not a fancy cupcake decorator by any means, I am just using a really basic technique where I start at the edge of the cupcake
4:15
circle around the outside, and then spiral inward until I get to the center
4:20
With the star pattern, it's going to look twisty without you having to twist the bag at all
4:26
I know the first time I tried to pipe icing, I thought I had to twist the bag to get it
4:31
to look like that, and actually it looks really weird if you try to do that, so don't do that
4:39
If you're going to frost your cupcakes with a thick layer of frosting like this
4:43
I suggest making two batches of the frosting like I did. But if you're happy with a thinner layer, one batch should be enough for 20 to 24 cupcakes
4:55
If you're not sure, make two batches, and if you make too much, you can always freeze the frosting for a while until you make your next batch of cupcakes
5:03
Well, we have come to the end of another video, but my carrot cake cupcake video should be out before Easter
5:10
so thanks for watching and I will see you very soon
#Dairy & Egg Substitutes
#Desserts
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