Avg. rating 5 from 7 votes.Recipe Information
Recipe Created By: Kathy Przywara
Ingredients
4 oz dairy-free margarine
4 oz dairy-free cream cheese alternative
2 cups powdered sugar
1 tsp vanilla
Directions
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 frosting is smooth and creamy.
If frosting is too soft to work with, chill in refrigerator for 30 min. Mix well before using.
Store frosted cake or cupcakes in the refrigerator.
Notes
This smooth and tangy frosting is great on pumpkin muffins or red velvet cake.
Frosting can be colored with powdered or gel colors.
For piping, keep frosting slightly chilled.
Substitutions
Use your favorite brand of dairy-free margarine and cream cheese. I use Earth Balance® sticks and Tofutti® Better than Cream Cheese.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions [1].
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions [2] and soy substitutions [3].