Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Vegan Cream Cheese Buttercream Icing

Looking to make vegan cream cheese icing? This dairy free recipe for cream cheese buttercream is super light and fluffy - perfect for piping on cupcakes!

From the book

Introduction

We love things sweet at Ms. Cupcake, so the entire shop is generally coated in a thin layer of icing sugar from all the buttercream frosting we make. You may not like things as sweet as we do, so use this as a template for your own experiments. Makes 1 quantity. 

Read more Read less

Ingredients

25g / 1 tbsp + 1 tsp dairy-free margarine
75g / 5 tbsp vegetable fat (shortening)
125g / ⅓ cup + 2 tbsp soya cream cheese
1 tbsp vanilla extract
About 30-40ml / 2 tbsp-2 tbsp + 2 tsp soya or rice milk
750g / 7½ cups icing sugar

Essential kit

You will need an electric or a hand-held mixer.

Method

Using an electric or a hand-held mixer, whip together the margarine, vegetable fat, cream cheese and vanilla until creamy (about 30 seconds). Add half of the icing sugar and 30ml (2tbsp) milk and continue mixing, slowly at first and then bringing up to speed, until combined. Add the rest of the icing sugar and mix for about a minute until you have a smooth consistency. If the icing is too firm, then mix in a bit more milk. If it is too soft, add a bit more icing sugar.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Ms Cupcake: The Naughtiest Vegan Cakes in Town

Close menu