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

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
24
Yield:
2 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

91 calories; protein 0.6g; carbohydrates 11g; fat 5.1g; sodium 66.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/16/2008
this frosting is delicious - great creamy texture nice and sweet and really easy. Read More
(18)

Most helpful critical review

Rating: 1 stars
01/08/2018
Only one person liked this. It had a weird aftertaste and everybody ended up scraping it off their cake. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
09/16/2008
this frosting is delicious - great creamy texture nice and sweet and really easy. Read More
(18)
Rating: 5 stars
01/03/2015
I substituted vanilla bean for vanilla and added a couple of tablespoons soy milk to get a good texture-didn't use soy flour. Read More
(2)
Rating: 4 stars
12/14/2013
Very good using vegan cram cheese. A bit runny but excellent taste. Read More
(1)
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Rating: 1 stars
01/08/2018
Only one person liked this. It had a weird aftertaste and everybody ended up scraping it off their cake. Read More
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