This frosting whips up smooth, tangy, and irresistibly light, with sifted powdered sugar folded in until it holds those soft, spreadable peaks. A splash of fresh lemon juice and a hit of vanilla keep the flavor bright instead of one-note sweet, while a pinch of salt rounds everything out. It's the kind of frosting that pipes beautifully onto cupcakes or spreads thick over a layer cake without turning grainy or stiff. Make it ahead if you like — it holds well in the fridge for a few days and comes back to life with a quick beat and a short rest at room temperature. This is a genuinely solid pick for a vegan dessert table, delivering that classic tangy-sweet frosting experience in every bite.
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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.
Add the vanilla extract, lemon juice, and salt, then beat on low speed until incorporated, about 30 seconds.
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