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Vegan Cream 'Cheese' Frosting

 made it  |  4 reviews   |   photos
cris ryan

Recipe by:

"Thick and creamy, this 100% vegan frosting is delicious on carrot cake and pumpkin breads."
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Ingredients

30 m servings 91 cals
Original recipe yields 24 servings (2 cups)

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Directions

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  1. Beat the cream cheese and margarine together with the vanilla extract in a mixing bowl with an electric hand mixer until light. Beat in the soy flour, followed by the confectioners' sugar until light and fluffy. Refrigerate at least 20 minutes before using.
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Nutrition Facts


Per Serving: 91 calories; 5.1 g fat; 11 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 66 mg sodium. Full nutrition

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Reviews

Read all reviews 4
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this frosting is delicious - great creamy texture, nice and sweet and really easy.

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I substituted vanilla bean for vanilla and added a couple of tablespoons soy milk to get a good texture-didn't use soy flour.

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Very good, using vegan cram cheese. A bit runny, but excellent taste.

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Only one person liked this. It had a weird aftertaste and everybody ended up scraping it off their cake.

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