Vegan Vanilla Cream Cheese Frosting That Actually Holds Up

Imagine a frosting so smooth it glides on like silk, pipes like a dream, and tastes like the bakery stuff you’ve been trying to recreate since forever—without dairy. That’s this.

No watery, sad frosting. No gritty, coconut-overload situation.

Just thick, tangy-sweet Vegan Vanilla Cream Cheese Frosting that’s ready to crown cupcakes, layer cakes, cinnamon rolls, or that spoon you swore you wouldn’t use. Ready to level up your desserts with plant-powered swagger?

What Makes This Irresistible

This frosting nails the holy trinity: tang, vanilla warmth, and structure.

The trick is pairing chilled vegan cream cheese with a touch of vegan butter for body. A pinch of cornstarch keeps it from slumping, while a splash of lemon juice mimics classic cream cheese tang.

The result? Pipe-able, spreadable, stable frosting that tastes like the real deal—just kinder.

Servings, Prep time, Cooking time, Calories

Servings: Frosts 12 cupcakes generously or a 2-layer 8-inch cake.
Prep Time: 10 minutes
Chill/Set Time (optional): 15–20 minutes
Cooking Time: 0 minutes
Calories: ~210 per cupcake serving (about 2 tablespoons)

Everything You Need for This Recipe

8 oz (225 g) vegan cream cheese, brick-style, chilled (not whipped; almond or coconut base both work)
1/2 cup (113 g) vegan butter, slightly softened but cool (stick-style, not tub)
3–3.75 cups (360–450 g) powdered sugar, sifted
1.5–2 teaspoons pure vanilla extract (or paste for those pretty specks)
1–2 teaspoons fresh lemon juice (or 1/4 teaspoon lactic acid powder for pros)
1–2 teaspoons cornstarch or arrowroot (for stability; optional but recommended)
Pinch of fine sea salt (balances sweetness)
Optional: 1–2 tablespoons dairy-free milk for thinner spreading, if needed

Making This Recipe

Chill the cream cheese. Keep it cold to avoid soupy frosting. If it’s room temp, you’ll be fighting a losing battle—ask me how I know.
Beat the butter first. In a stand mixer or with a hand mixer, whip the vegan butter on medium for 1–2 minutes until fluffy and pale.
You’re building structure.
Add cream cheese in chunks. Drop in the chilled vegan cream cheese a couple tablespoons at a time, mixing just until combined. Don’t overbeat or it can loosen.
Flavor and stabilize. Add vanilla, lemon juice, salt, and cornstarch.
Mix briefly to incorporate.
Add powdered sugar gradually. Start with 3 cups, beating on low to prevent a sugar blizzard, then medium until smooth. Assess thickness.
For piping or warm kitchens, add up to 3.75 cups.
Check texture. It should hold soft peaks and not slide off a spatula. Too soft?
Add 2–4 tablespoons more sugar, 1 tablespoon at a time, or chill for 15 minutes.
Rest if needed. For ultra-clean swirls, refrigerate 15–20 minutes, then re-whip 10–15 seconds. Frost your cooled cake/cupcakes like a boss.

How to Store

Short-term: Refrigerate in an airtight container up to 5 days.
Let sit at room temp 10–20 minutes, then re-whip briefly.
Long-term: Freeze up to 2 months. Thaw overnight in the fridge, then beat to restore silkiness.
On the cake: Frosted cakes can sit at cool room temp (below 70°F/21°C) up to 6 hours.
Otherwise, refrigerate and bring to room temp before serving.

Better-for-You Benefits

Dairy-free and vegan: Friendly for lactose intolerance and plant-based eaters without sacrificing taste.
Lower saturated fat options: Choose almond- or cashew-based cream cheese and a lighter vegan butter to reduce sat fat, IMO a smart swap.
Customization potential: You control sweetness and additives—no mystery ingredients.
Allergy-aware: Can be made soy-free and gluten-free with the right brands and cornstarch.

Nutrition Stats

Per about 2 tablespoons (typical cupcake swirl): Calories ~210, Fat ~12 g (Sat fat varies by brand), Carbs ~26 g, Sugar ~24 g, Protein ~0–1 g, Sodium ~85–140 mg. Numbers will shift depending on the vegan butter and cream cheese used, and how much powdered sugar you add.

FYI, bakery-level sweetness tends to hit the higher sugar end; for a lighter option, reduce sugar and rely on chilling for structure.

Mistakes That Ruin the Recipe

Using tub-style butter or whipped cream cheese: Too much air and water equals soupy frosting.
Overbeating after adding cream cheese: This breaks it down and turns it runny. Mix just until smooth.
Adding all the sugar at once: You’ll either over-sweeten or struggle to incorporate.
Gradual is key.
Frosting warm cakes: Heat melts fat. Always cool completely—like, truly cool.
Skipping stabilization: A tiny bit of cornstarch or extra sugar prevents slouching, especially in warm rooms.

Different Ways to Make This

Maple Vanilla Cream Cheese Frosting: Swap 2–3 tablespoons of powdered sugar for pure maple syrup and add 1/4 teaspoon maple extract.
Adjust sugar to maintain thickness.
Vanilla Bean Speckled: Use 1 teaspoon vanilla extract plus 1 teaspoon vanilla bean paste. Looks fancy, tastes elite.
Lemon-Vanilla Tang: Increase lemon juice to 1 tablespoon and add 1 teaspoon lemon zest.
Great on blueberry cakes.
Protein-boosted: Whisk in 1 tablespoon unflavored or vanilla vegan protein powder and reduce sugar by 2 tablespoons. Check texture and add 1 teaspoon dairy-free milk if too thick.
Pipe-like-a-pro version: Add 1 extra tablespoon cornstarch and go to the higher sugar range.
Chill 20 minutes before piping rosettes.

FAQ

Which vegan cream cheese works best?

Brick-style versions are best for structure. Look for brands based on almond, cashew, or coconut oil that list minimal water.

Avoid whipped or spreadable tubs; they’re softer and can make the frosting runny.

Why is my frosting runny and how do I fix it?

It’s usually from warm ingredients or overmixing. Fix it by chilling 20 minutes, then beating in 2–4 tablespoons additional powdered sugar, 1 tablespoon at a time.

A teaspoon of cornstarch can also help stabilize without extra sweetness.

Can I make it without powdered sugar?

You need powdered sugar’s fine texture and cornstarch content for stability. Liquid sweeteners make it too loose.

If reducing sugar, use the lower end and rely on chilling and cornstarch for body.

Is this stable for layer cakes and piping?

Yes, if you keep ingredients cool, use brick-style cream cheese, and aim for the higher sugar end. For warm venues, chill the frosting and cake briefly between layers and use a dam around fillings.

Does it taste like coconut?

Not if you use neutral vegan butter and vanilla.

Some coconut-based cream cheeses have a faint note, but vanilla and lemon juice balance it. Vanilla bean paste also masks subtle coconut flavors.

Can I color this frosting?

Absolutely.

Use gel or powder food color for minimal dilution. If using liquid color, add a pinch more powdered sugar or a bit of cornstarch to maintain thickness.

How far in advance can I make it?

Up to 5 days ahead refrigerated, or 2 months frozen.

Bring to a cool room temp and re-whip briefly before using for that just-made texture.

My Closing Thoughts

This Vegan Vanilla Cream Cheese Frosting proves you don’t need dairy to get bakery-worthy texture and taste. With a few strategic choices—cold cream cheese, brick butter, gradual sugar—you’ll get a frosting that pipes tall, spreads smooth, and holds its own under sprinkles.

Use it on red velvet cupcakes, carrot cake, cinnamon rolls, or, let’s be honest, a spoon. Plant-based wins never tasted so classic.

Enjoy, and don’t forget to stash a little extra “for testing.”