So you’ve made a gorgeous carrot, zucchini or apple cake. Traditional cream cheese frosting is decidedly not vegan or plant-based and your body isn’t digging the dairy these days. What to do? No worries, wildCREAMERY has this covered. Our vegan cream cheese frosting is dairy-free, sweet, slightly tart and delicious, using our alternative cream cheese and butter. Makes enough for 12 cupcakes or one, 8-inch round cake.
½ c. wildCREAMERY Butter Alternative
8 oz. wildCREAMERY Cream Cheese Alternative
1 t. vanilla
¼ t. salt
4 c. powdered sugar
1 cake or 12 cupcakes
1. Bring butter and cream cheese to a cool room temperature (not too warm or the products start melting).
2. Add all ingredients to a large mixing bowl, and with a hand mixer, beat until combined and light and fluffy.
3. Frost cake or cupcakes, and keep in a cool, dry place until ready to serve.
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