• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Vegan Cream Cheese Frosting

    "This creamy non- dairy cream cheese frosting comes together in a snap, and is great for icing layer cakes like my Spicy Carrot Cake. Try spreading a dollop onto molasses cookies or gingersnaps for a truly decadent cookie treat," said Fernanda Capobianco.


    Ingredients
    15
    tablespoons
    vegan butter
    1
    cup
    non-hydrogenated vegetable shortening
    1 1/2
    teaspoons
    vanilla extract
    2
    cups
    vegan cream cheese
    2
    cups
    vegan confectioners’ sugar, sifted
    Directions
    In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and vanilla at medium speed until blended, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula, then beat on high speed until light and fluffy, about 2 minutes.
    Add the cream cheese and mix at medium- low speed just until combined (overmixing the frosting at this point will make it grainy).
    Gradually add the confectioners’ sugar and mix at medium- low speed until well blended and creamy, about 2 minutes. Cover the bowl and refrigerate the frosting for at least 2 hours before using.
    Reprinted With Permission From Reprinted from THE VEGAN DIVAS COOKBOOK with permission from HarperCollins Publishers

    The base number of servings for this recipe is 4
    OK

    Categories 

    Cake

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