Prepare Your Ingredients – For best results, ensure your vegan cream cheese and vegan butter substitute are at room temperature. 8 ounces Vegan Cream Cheese 1/2 cup Vegan Butter
Sift the Powdered Sugar – Prep your powdered sugar by sifting it with sifter or fine mesh sieve to remove any lumps from the powdered sugar for a smooth, creamy frosting. 3 cups Powdered Sugar
Beat the Butter & Cream Cheese – In a large mixing bowl, use a stand mixer with a whisk attachment or an electric mixer to beat the vegan butter sticks and non-dairy cream cheese just until smooth.
Add the Vanilla – Mix in the vanilla extract to the vegan cream cheese and butter. 1 teaspoon Vanilla Extract
Add Powdered Sugar- Add the sifted powdered sugar one cup at a time, scraping down the bowl as needed. Start the mixer on a low speed to avoid a sugar cloud, then increase speed as it combines.
Whip Until Combined – Increase to medium speed and mix just until it all combines. The frosting should be light, smooth and spreadable.
Do not over mix as the frosting can separate and become runny.
If needed, adjust consistency with a little bit of extra powdered sugar or a pinch of corn starch.
Use or Store – Frost your favorite cooled cakes, cinnamon rolls, or carrot cake cupcakes immediately, or store in an airtight container in the fridge for later use.