Ingredients
Classic Vegan Cream Cheese Frosting
- 150 g / 5.3 oz vegan butter block
- 200 g / 7 oz vegan cream cheese (e.g., Violife)
- 400 g / 14 oz (3¼ cups) icing / powdered sugar
Cashew-Based Vegan Cream Cheese Frosting
- 150 g / 5.3 oz vegan butter block
- 100 g / ¾ cup raw cashews, soaked
- 65 ml / ¼ cup + 1 tsp lemon juice
- 400 g / 14 oz (3¼ cups) icing / powdered sugar
- 60 ml / ¼ cup water (for blending cashews)
Instructions
- Prepare the butter base: Cut room temperature vegan butter into shards and place them in a large mixing bowl. Use an electric whisk to whip the butter until it becomes fluffy and pale in color.
- Incorporate vegan cream cheese (classic): Add a small portion of vegan cream cheese to the whipped butter and whip until well combined. Repeat by adding the cream cheese in approximately six small increments, ensuring the mixture becomes smooth and fully integrated.
- Add icing sugar (classic): Gradually add the icing sugar in about four increments, whipping thoroughly after each addition. Continue whipping until all the sugar is fully dissolved and the frosting is smooth.
- Chill frosting (classic): Place the frosting in the fridge for 30 minutes before using to allow it to firm up. Store any leftovers in an airtight container for 4-5 days in the refrigerator.
- Prepare cashew cream: Drain soaked cashews and place them into a small high-speed blender along with 65 ml (¼ cup + 1 tsp) lemon juice and 60 ml (¼ cup) water. Blend until smooth, stopping occasionally to scrape down the sides for an even consistency. The total liquid amount of approximately 125 ml is just enough to achieve a creamy texture without adding extra liquid.
- Chill cashew cream: Transfer the smooth cashew mixture into a container and refrigerate for several hours or overnight to firm up. Alternatively, freeze for 30 minutes first, then transfer to the fridge for about an hour.
- Prepare the butter base (cashew version): Again, cut room temperature vegan butter into shards and whip in a large mixing bowl until fluffy and pale.
- Add cashew cream: Add small portions of the chilled cashew mixture to the whipped butter, whipping after each addition until fully combined and smooth.
- Add icing sugar (cashew version): Gradually add icing sugar in about four increments, whipping well after each addition until the sugar is completely dissolved and the frosting is light and fluffy.
- Chill frosting (cashew version): Refrigerate the finished frosting for 30 minutes before use. Store in an airtight container in the fridge for 4-5 days if not using immediately.
Notes
- Use room temperature vegan butter for easier whipping and better texture.
- Soak cashews overnight or for at least 4 hours for the smoothest cashew cream.
- The lemon juice in the cashew version adds a slight tang similar to traditional cream cheese.
- Icing sugar is best added gradually to avoid graininess and achieve a silky smooth frosting.
- Both frostings keep well in the refrigerator for up to 5 days when stored in airtight containers.
- If the frosting is too firm after refrigeration, allow it to sit at room temperature for 10-15 minutes before use for easier spreading.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Frosting & Sauces
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
