Easy, 3-ingredient Vegan Cream Cheese icing that's perfect for cakes, cookies, cupcakes and more!
By Anna Hopkins Dessert, Diabetic, Keto
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- Prep 593 MINS
- Cook 2 MINS
- Yields 12 cupcakes or 1 small cake
Ingredients
1/4 cup (35g) of Sugar-free Icing Mix
250g (1 Tub) Vegan Cream Cheese, we used Creamy Sheese Vegan Cream Cheese.
2 tablespoons (40ml) of Vegan spread of choice.
Notes
Our Sugar-Free Icing Mix is a lovely vanilla bean flavour, so you can enjoy as is, but you can also add your favourite flavours such as coffee, mashed berries, peppermint essence or citrus zest.
Directions
1Microwave cream cheese for 30 seconds to ensure soft.
2If the coconut oil isn't runny, microwave for a few seconds to get it to a runny consistency.
3Place all 3 ingredients (cream cheese, icing and coconut oil) in a large mixing bowl and beat on high for 2 minutes.
4Scrape down sides as you go to ensure its blended evenly. Note: the Vegan Cream Cheese is an off-white colour. The longer you beat on high, the lighter and whiter it will become!
5Icing may be quite runny. Refrigerate for 30 minutes and it will firm up as the coconut oil sets.
Storage
1Last for 5 days in fridge, we don't recommend freezing!.
Looking for some other dairy free or vegan icing options?
