Cream cheese frosting is versatile and delicious on cinnamon rolls, carrot cake, pumpkin muffins, or red velvet cake. You can make it milk free using your favorite safe margarine and cream cheese substitute. Our friend Elena is here to show us how.
- 4 oz dairy-free margarine
- 4 oz dairy-free cream cheese alternative
- 2 cups powdered sugar
- 1 tsp vanilla
Allow margarine to come to room temperature. Combine margarine and cream cheese in a mixing bowl. Beat at medium-high speed until creamy.
Add 1 cup of powdered sugar, and mix until combined. Add remainder of powdered sugar. Mix until combined.
Add vanilla. Beat at medium-high speed until the frosting is smooth and creamy.
If the frosting is too soft to work with, chill in the refrigerator for 30 minutes. Mix well before using.
Store frosted cake or cupcakes in the refrigerator.
You can color the frosting with safe powdered or gel food coloring. Be careful if using liquid food coloring as it will make the frosting even softer.
This is a soft frosting and will not hold sharp shapes of a piping tip. Best tip options are round or open star tips. For piping, keep the frosting slightly chilled.