Dairy-Free Cream Cheese Frosting (vegan)

This creamy dairy-free cream cheese frosting is a near perfect copycat of the traditional using solid coconut cream instead of cream cheese.

Course Dessert

Cuisine American

Keyword dairy free cream cheese frosting, vegan cream cheese frosting, coconut cream frosting

Prep Time 5

Total Time 5

Servings

Calories 126kcal

Author Jamie

½ cup dairy-free butter at room temperature (112 grams)
½ cup coconut cream , the solid part from a can of full fat coconut milk or coconut cream*, or dairy-free cream cheese (115 grams)
1 teaspoon vanilla extract
½ teaspoon salt , reduce to ¼ teaspoon if using salted butter
4 cups powdered sugar (400 grams, more or less to desired consistency)

Vegan butter and coconut cream: In a large mixing bowl, beat together the dairy-free butter and coconut cream with an electric mixer on low-medium speed until smooth. Then add the vanilla extract and salt and beat until just mixed.
Powdered sugar: Begin adding the powdered sugar 1 cup at a time and mix at low speed until smooth. Add more powdered sugar as desired to thicken.
For frosting cakes + cupcakes: Once the cake or cupcakes have cooled to room temperature, spread the frosting over the cake in an even layer and swirl or decorate if you like.

Storage: Store leftover dairy-free cream cheese frosting in an airtight container in the refrigerator for up to 7 days.