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. 

Use a hand or stand mixer for best results. You can do it by hand, too, but it will take longer.

Ensure vegan cream cheese and butter are softened and at room temperature for smooth blending and creamy frosting.

Sift the powdered sugar so you don't have clumps in your frosting. Even with a mixer, they are nearly impossible to eliminate, and you risk overmixing when trying to smooth it out.

*You can adjust how much sugar you use. I've gone down as low as 2 cups and as much as 5 cups in this recipe. I keep the sugar level down when I'm frosting things like cinnamon rolls because I want more of an icing consistency. When piping cupcakes or decorating a cake, I use 5 to 6 cups of sugar for a stiffer consistency.

With that said, if the frosting is too runny, add more sifted powdered sugar gradually.

If the frosting gets too soft while you're decorating your treats, refrigerate for 10-15 minutes to firm it up for easier spreading or piping.

Important: Whatever your canvas, make sure it’s cooled completely. The frosting will become soft and melty if your dessert is too warm. I also keep the sweet treats in the fridge until I'm ready to serve since this frosting will soften a little at room temperature.

I estimated 12 servings based on 12 cupcakes, but it depends on how much frosting you use for each. It will also frost 2 8-inch layer cakes.

Nutritional information is only an estimate.