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Recipe

Dairy Free Cream Cheese Frosting

A silky and decadent dairy free cream cheese frosting with just the right amount of tang. You can use this recipe to make cream cheese frosting with regular or dairy free alternatives! Perfect for pumpkin bars, red velvet cake, and healthy carrot cake.

Prep: 5Cook: 5Total: 10 minutes
Servings: 2 cups 1x

Ingredients

Instructions

  1. Beat: In a large bowl using a handheld or stand mixer fitted with a paddle or beater attachment, beat the cream cheese and shortening together on high speed until smooth and creamy, about 1-2 minutes. Add the confectioners’ sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat until smooth and no clumps remain.
  2. Chill: For best results, chill the frosting for 30-60 minutes to help it firm up. Whip it in the mixer for about a minute after chilling if needed. Store the frosting in an airtight container in the refrigerator for up to a week.

Notes

  1. I tested both Kite Hill Almond Milk Cream Cheese and Miyokos Creamery Organic Plain Cashew Milk Cream Cheese and both work great in this recipe. I prefer the flavor and texture of Kite Hill.
  2. If your ghee is hard, you may want to soften your ghee in the microwave for 5-10 seconds so it’s spreadable. Do NOT melt it.
  3. If you make the frosting the day before, just store it in the fridge and whip it again in the mixer for a minute or two to make it nice and spreadable.
  4. Yes, we tested regular cream cheese, and it works great in this recipe too!
  5. If you want to use this to frost a layer cake, I highly recommend letting it chill overnight in the fridge, then whipping it for about in a minute in the mixer to get it smooth. Only use a thin layer in between cake layers. Add a little more powdered sugar if your cream cheese frosting is too thin. 
© Coconuts & Kettlebells

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