Dairy-Free Cream Cheese Frosting
This dairy-free cream cheese frosting is creamy, fluffy, and tangy. It’s made with simple ingredients like dairy-free cream cheese and butter. Perfect for cakes, cupcakes, and cinnamon rolls, this recipe delivers indulgence without any dairy.
Yield: 4 people
Calories: 280kcal
Cost: $5
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- spatula
Materials
- 8 oz dairy-free cream cheese unsweetened
- 1/2 cup dairy-free butter softened
- 3 cups powdered sugar sifted
- 1/2 tsp vanilla extract
- salt pinch
- 1–2 tsp non-dairy milk optional, to adjust consistency
Instructions
- In a mixing bowl, beat softened dairy-free butter with a hand or stand mixer until light and fluffy.
- Add dairy-free cream cheese and mix until smooth. Do not over-mix.
- Blend in vanilla extract and a pinch of salt.
- Gradually add powdered sugar, one cup at a time, beating on low speed first, then high until fluffy.
- If the frosting is too thick, add non-dairy milk a teaspoon at a time. If too soft, add extra powdered sugar.
- Chill for 10–15 minutes if needed before spreading.
Notes
Use firm, unsweetened dairy-free cream cheese for best results.
Stick dairy-free butter works better than tub butter.
Add lemon zest for brightness or cinnamon for warmth.
Store leftovers in the fridge for up to 5 days, or freeze for up to 1 month.