Dairy-Free Cream Cheese Frosting
Tangy dairy-free cream cheese frosting made with dairy-free cream cheese, dairy-free butter, powdered sugar, and vanilla.
Recipe by Andrew Tibbs, the Non Dairy Dude
Published
- Total
- 10m
- Servings
- 12
- Level
- easy
Dairy-free cream cheese frosting can get loose in a hurry. Most dairy-free cream cheeses have more water than the dairy version, so beating them forever is the wrong move. I keep the dairy-free butter slightly cool, beat it first, then mix the cream cheese in just long enough to smooth it out.
This is the frosting to use when plain vanilla buttercream feels too sweet. It belongs on carrot cake, pumpkin bars, red velvet cupcakes, and cinnamon rolls. If you need a firmer decorating frosting, dairy-free vanilla buttercream frosting is the better tool. This one is for tang and swipeable softness.
Ingredients
- ½ cupDairy-free butter sticks, slightly cool
- 8 ozDairy-free cream cheese, cold
- 3 cupsPowdered sugar, sifted
- 1½ tspVanilla extract
- ⅛ tspFine salt
- 1 tspFresh lemon juice, optional
Instructions
- 1
Beat the slightly cool dairy-free butter in a large bowl with a hand mixer or stand mixer for 1 to 2 minutes, until smooth.
- 2
Add the cold dairy-free cream cheese and beat on medium-low just until combined and smooth, about 30 seconds.
- 3
Add 2 cups powdered sugar, the vanilla, and salt. Beat on low until the sugar is incorporated, then increase to medium for 30 seconds.
- 4
Beat in the remaining powdered sugar 1/2 cup at a time until the frosting is thick enough for your use.
- 5
Taste and add lemon juice if you want a sharper cream-cheese flavor. Chill for 20 to 30 minutes if the frosting is too soft to spread.
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How we make it dairy-free
- Cream cheese → dairy-free cream cheese, kept cold so the frosting stays thicker.
- Butter → dairy-free butter sticks, beaten first to create a stable base.
- Extra tang → optional lemon juice, which sharpens the flavor when the dairy-free cream cheese tastes mild.
- Structure → powdered sugar, added gradually so you can stop before the frosting gets too sweet.
Tips & Variations
Use sticks, not tub butter: Tub-style dairy-free butter is softer and can make the frosting slump.
Keep the cream cheese cold: Dairy-free cream cheese loosens quickly when beaten warm.
Do not overbeat: Once the cream cheese is smooth, move on. Extra beating can make it runny.
Sift the sugar: It prevents lumps without forcing you to beat the frosting too long.
Chill before piping: Twenty minutes in the fridge helps if you want cleaner swirls.
Use for soft finishes: This spreads beautifully, but vanilla buttercream is better for tall, sharp decorations.
Frequently asked questions
Why is my dairy-free cream cheese frosting runny?⌄
The cream cheese was probably too warm or beaten too long. Chill the bowl for 20 to 30 minutes, then beat briefly. Add more powdered sugar only after chilling.
Which dairy-free cream cheese works best for frosting?⌄
Use one with a flavor you like cold from the tub. Kite Hill and Violife are good places to start, but brands vary a lot in salt and tang.
Can I pipe dairy-free cream cheese frosting?⌄
Yes, for simple swirls or cinnamon rolls. For detailed piping or warm rooms, chill it first or use dairy-free vanilla buttercream instead.
How much cake does this frosting cover?⌄
It frosts 12 cupcakes, one 9-by-13-inch cake, or the tops of a batch of cinnamon rolls. For a two-layer cake, make 1 1/2 batches.
Dairy-Free Cream Cheese Frosting · https://nondairydude.com/recipes/dairy-free-cream-cheese-frosting
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