This vegan cream cheese frosting calls for only four ingredients, and it makes one small batch. It’s the perfect amount for a dozen cupcakes or a single-layer square snack cake! The frosting is tangy, sweet, and an ideal accompaniment to vegan carrot cake.

Vegan butter and cream cheese are the rich base of this plant-based frosting.

You should do this on medium low speed, regardless of the type of mixer that you’re using. If you use a stand mixer, be sure to use the paddle attachment for this job.

Step 2: Add confectioner’s sugar

Next, you’ll add two cups of confectioner’s sugar (aka powdered sugar) to the bowl. Mix the sugar together with the butter and cream cheese on low speed for two minutes.
Confectioners sugar should be added to the frosting only after you cream together the butter and cream cheese.

When the icing is ready, it should be very smooth and somewhat fluffy.

Then, raise the speed to medium low and continue mixing for 2-3 minutes, or until the frosting is very smooth and light. Add your vanilla extract, then mix for 30 seconds more: just enough to incorporate the vanilla fully.

Step 3: Use or store

At this point, you can use the frosting immediately or store it for future use.

If you plan to frost a cake or cupcakes soon (within 2 hours), you can cover the frosting and leave it in on a countertop until you’re ready to use it. However, you should be sure that your room is relatively cool, s...