Low Iodine Classic Cream Cheese Frosting

Total time10 min

Prep time10 min

Cook time0 min

Low Iodine Classic Cream Cheese Frosting

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Ingredients

16 servings

16 oz full-fat cream cheese, softened to room temperature
½ cup (1 stick) unsalted butter, softened to room temperature
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups powdered sugar, sifted
1 tsp vanilla extract
⅛ tsp fine salt

Instructions

1
Beat the softened cream cheese and butter together in a large bowl with a stand mixer or hand mixer on medium speed until completely smooth and no lumps remain, about 2 minutes.
2
Add the vanilla extract and salt, then mix on low speed until combined.

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