There’s no other way to say it: this frosting is SO GOOD everyone. It’s definitely one of my favourite top frostings to date (and I was a baker! So I’ve made a LOT of frostings) the other one being my chocolate frosting! I actually can’t believe I’m just sharing this frosting now since I’ve been making it since my carrot cake cupcakes and my red velvet brownies. But this version has been perfected not only in taste but for one thing in specific -> to make it thicker!
Making it thicker: use cornstarch!
If you’ve ever made cream cheese frosting, you know that is has a tendency to be runny. The trick? Add cornstarch. You may or may not know but your powdered/confectioner’s/icing sugar probably has some cornstarch in it, and adding more really helps to thicken this frosting up! The taste is undetectable after the frosting sits in the fridge for at least a few hours and all you taste is tangy, smooth, sweet perfection!
For the best results, ensuring you’re using vegan cream cheese, not cream cheese spread. A brand like Tofutti or Violife will give you the best results, but don’t panic if all you can find is cream cheese spread! You can still use it and it will still taste delicious, and it will still get very thick in the fridge but it will not be as thick outside of the fridge. I tested both and to be honest, the easy fix is to just keep it in the fridge and whatever Cake you’re using in the fridge too! If you’re making my pumpkin sheet cake, it tastes deliciously moist in the fridge for days anyway! Ensure that you let the frosting thicken up in the fridge either before or right after applying it to your fully cooled cake or treat. The frosting really thickens up nicely in the fridge and you can either make it ahead or make it, apply it, then let it all sit together to meld together nicely. Start with vegan cream cheese and vegan butter at the same temperature. I like to set them both out of the fridge for at least 20 minutes to come to room temperature around the same temperature. Taste test your frosting along the way! Start with the 3 cups and cornstarch, then see if you want the extra cup of powdered sugar. It does help to thicken up the end result more, but it’s up to your taste based on how tangy you want it.
Related Recipes
You absolutely need to slather this frosting over your favourite cakes and mug cakes: Pumpkin Sheet Cake (coming Friday!) Banana Bread Mug Cake Pumpkin Mug Cake (incredible here!) Red Velvet Brownies Carrot Cake Muffins That’s it friends! I hope you love this recipe SO much and put it on everything!
Enjoy friends! If you make this Vegan Cream Cheese Frosting, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
