Vegan Cream Cheese Icing
Prep time
Total time
Serves: 4 cups
  • Vegan Cream Cheese 2 Tubs (2cups) (454g)
  • Earth Balance 1 stick (½ cup) (112g)
  • Confectioner's Sugar 2 cups (240g)
  • Vanilla Extract 1 teaspoon
  • Butter Extract 1 teaspoon
  1. Smooth cream cheese and butter with a paddle attachment
  2. Add sifted confectioners sugar, blend on low just to combine
  3. Add extracts
Store Vegan Cream Cheese in the refrigerator for up to 2 weeks, or freeze from 1 month.

Be sure to keep pastries and cakes made with Vegan Cream Cheese Icing refrigerated until serving
Recipe by Gretchen's Bakery at