Are you ready to take your cakes, cupcakes, and, let's be real, your spoon to the next level? Look no further because I've got a Vegan Lemon Cream Cheese Frosting recipe just for you. It's so good that you'll be licking the bowl clean!
I once brought a batch of my lemon poppy seed cupcakes topped with this vegan cream cheese frosting to a family gathering, and even my skeptical, non-vegan family friend couldn't resist going back for seconds.
That cupcake with this frosting finally convinced him vegan treats can be just as delicious, if not better!
While this recipe does use a mountain of powdered sugar (seriously, you could build a snowman with it), you can tweak it to your liking, but it will affect consistency.
Stick with the full amount in the recipe for frosting that’s good for piping or slathering over cakes. But if you want a thinner consistency for drizzling over vegan cinnamon rolls, dial down the sugar, and you'll get a sweet, icing-like drizzle.
If you love sweet treats that are unbelievably good and vegan, try Vegan Chocolate Pudding Parfait, Vegan Chocolate Peanut Butter Fondue, and Vegan Chocolate Hazelnut Fondue.
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Why You'll Love This Recipe
- Incredibly Creamy: This frosting is ultra-smooth and creamy, perfect for spreading or piping.
- Totally Vegan: This frosting is 100% vegan, so you can enjoy it guilt-free and share it with all your plant-based pals.
- Easy Peasy: With just simple ingredients and a few easy steps, this recipe is foolproof. No fancy equipment or complicated techniques are required – mix, beat, and enjoy.
- Versatile: Whether you’re topping off a carrot cake, a batch of red velvet cupcakes, or need a little something extra for your favorite cookies, this frosting is the perfect match.
- Customizable: Feeling adventurous? Add a spoonful of cocoa powder for a chocolatey version or a pinch of cinnamon for a warm, spicy kick.
- Kid-Approved: Tested and loved by my own kids, this frosting is a hit with young ones. Perfect for birthday cakes, special treats, or just because – they'll be licking their lips.
Recipe Ingredients
With just six ingredients, you can make this amazing vegan frosting. See the recipe card for quantities.
I've tried different cream cheese brands for this frosting, and those made with coconut oil tend to leave a slightly grainy, although still delicious, frosting. For a smoother frosting, use either Kite Hill, made with almond milk, or Oatly, which uses oats and palm oil.
Additions and Variations
- Cocoa Powder: Mix in 2-3 tablespoons of cocoa powder to create a rich, chocolatey frosting. Perfect for chocolate or red velvet cakes.
- Coloring: Add a couple of drops of liquid food coloring or gel coloring for various colors.
- Cinnamon and Nutmeg: Add a teaspoon of ground cinnamon and a pinch of nutmeg for a warm, spiced frosting that's perfect for carrot cakes or fall-themed treats.
How To Make Easy Vegan Lemon Cream Cheese Frosting
I use a hand mixer because it's easy, but you can use a stand mixer too. And if you're feeling extra buff today, you can always mix it by hand - it counts for an arm workout.
Step 1: Beat cream cheese and butter in a large bowl until smooth and creamy.
Step 2: Gradually add powdered sugar, one cup at a time, beating until combined.
Step 3: Mix in lemon juice, lemon zest, and vanilla extract. Beat for 2-3 more minutes until fluffy.
Step 4: The frosting is ready for cakes, cupcakes, or straight off the spoon when it meets your desired consistency.
Recipe Tips
- Overmixing will make the ingredients separate and look grainy. I'll tell you in the recipe card how long to mix for the best results.
- Speaking of grainy, I've tried four different brands of vegan cream cheese for this recipe. The best results, with a smooth texture, came from Kite Hill and Oatly. The other two, Violife and Open Nature, resulted in a grainy texture, likely because they’re made from coconut oil.
- Cut the vegan butter and cream cheese into smaller pieces to help them reach room temperature faster.
- Sift the powdered sugar; otherwise, you will get clumps in your frosting, which are nearly impossible to eliminate without overmixing.
- Ensure that the vegan cream cheese and butter are at room temperature before you start. This helps them blend together smoothly, resulting in a perfectly creamy frosting.
- Add the powdered sugar gradually. This helps achieve the right consistency and prevents a sugar cloud from exploding all over the counter.
- If your frosting becomes too soft while working with it, pop it in the fridge for 10-15 minutes or in the freezer for a few minutes. This will firm it up and make it easier to spread or pipe.
Sift the Sugar
Don't skip this step! You'll be happy I repeated it twice in this post.
Serving Suggestions
- Swirl this vegan cream cheese frosting over your favorite cupcakes, including these Vegan Lemon Poppy Seed Cupcakes.
- Spread generously between layers of your favorite vegan cake. It pairs wonderfully with red velvet, carrot cake, or a simple vanilla sponge.
- Make delightful cookie sandwiches by spreading a thick layer of frosting between two vegan cookies like these Vegan Coffee Cake Cookies. Try it with oatmeal cookies, ginger snaps, or Vegan Double Chocolate Crinkle Cookies for a special treat.
- Drizzle over warm vegan cinnamon rolls straight out of the oven. The frosting will melt into the rolls, creating a gooey treat, or add less sugar for more of an icing consistency.
Storage
- Storage: Keep your vegan cream cheese frosting fresh by storing it in an airtight container. It will stay delicious in the refrigerator for up to one week. Just make sure to keep it sealed to maintain its creamy texture and prevent any unwanted fridge odors from sneaking in.
- When ready to use your stored frosting, let it sit at room temperature for about 5 minutes to soften slightly. Give it a quick stir to bring back its smooth and fluffy consistency.
- Freezing: You can freeze vegan cream cheese frosting for up to three months by placing the frosting in an airtight container or a freezer-safe zip-top bag. When ready to use it, thaw the frosting in the refrigerator overnight. Once thawed, let it sit at room temperature for about 15-20 minutes, then give it a good stir or whip with an electric mixer to restore its creamy texture.
Frosting FAQS
Absolutely! You can prepare this vegan cream cheese frosting a week in advance. Just store it in an airtight container in the refrigerator until you’re ready to use it.
If your frosting is too runny, try adding more powdered sugar, a little at a time, until it reaches the desired consistency. Additionally, you can refrigerate it for about 30 minutes to help it firm up.
Yes, you can. This frosting holds its shape well, making it perfect for piping decorations on cakes and cupcakes. If it softens too much, pop it in the fridge for a few minutes to firm up.
Yes, you can add food coloring to create fun and vibrant frosting. Gel food coloring works best as it won’t alter the consistency as much as liquid food coloring might.
Vegan Lemon Cream Cheese Frosting
Ingredients
- 1 cup vegan cream cheese softened (or 1 container of 8 ounces)
- ½ cup vegan butter softened
- 5 -6 cups powdered sugar
- 1 tablespoon lemon juice half a lemon
- zest of one lemon
- 1 teaspoon vanilla extract optional
Instructions
- Prep: Make sure your vegan cream cheese and butter are at room temperature.
- Mix: In a large bowl, beat the vegan cream cheese and butter until the mixture is smooth and creamy. Mix until incorporated for about 45 seconds to a minute.
- Sweeten: Gradually add the sifted powdered sugar, one cup at a time, while beating the mixture. Keep going until it's all combined, and you have a creamy, fluffy, well-incorporated frosting. This takes about 4-5 minutes if using all the powdered sugar. See Note.*
- Add: Add lemon juice, zest, and vanilla extract to the bowl. Beat for an additional 2-3 minutes to ensure everything is well combined and fluffy.
- Chill: (Optional) Chill the frosting in the refrigerator for about 20 minutes or in the freezer for about 10 minutes to make it a little firmer for piping.
- Frost: The frosting is ready to slather on cakes, cupcakes, or, let’s be honest, your finger.
Blake says
This recipe is delicious! The tangy lemon and creamy texture bring a refreshing, happy vibe to my dessert. Thanks for sharing.
Regi Pearce says
Thanks Blake! Glad you liked it.
Reina says
This tasted fantastic! I wanted less sugar, so I only added 3 cups of powdered sugar, and it had the perfect consistency for cupcakes. Instead of piping, I just spread it on, and it turned out beautifully. Thanks for the recipe!
Regi Pearce says
Thanks, Reina. Glad it worked out great!