Dairy Free Cream Cheese Frosting
Creamy, tangy, and perfectly spreadable, this frosting delivers everything you want on top of a cake or cupcake — without a drop of dairy in sight. The combination of softened dairy free cream cheese and dairy free butter whips up surprisingly light, and a tablespoon of fresh lemon juice adds just enough brightness to keep it from tasting flat or overly sweet. Sifting the powdered sugar before adding it in two stages is the small step that makes a big difference, giving you a silky-smooth finish rather than a gritty one. A pinch of salt and a splash of vanilla round out the flavor so it tastes rich and balanced, not like a compromise. It makes enough to generously frost a two-layer cake or a full batch of 12 cupcakes, so you won't be scraping the bowl trying to stretch it. If you're not using it right away, it keeps in the fridge for up to three days — just let it come back to room temperature and give it a quick beat before spreading. This is the kind of recipe that makes you wonder why you ever stressed about skipping dairy in the first place.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 8 oz dairy free cream cheese, softened to room temperature
- ¼ cup dairy free butter, softened to room temperature
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 pinch salt
Instructions
- 1
In a large mixing bowl, beat the dairy free cream cheese and dairy free butter together on medium speed until completely smooth and no lumps remain, about 2 minutes.
- 2
Add the vanilla extract, lemon juice, and salt, then beat on low speed until incorporated, about 30 seconds.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!