Vegan Frosting Frenzy: Two Ways to Dairy-Free Delight!
So, you're diving into the delicious world of vegan baking? Awesome! Cakes without eggs are a breeze, but let's be real – the frosting can be a bit of a challenge. Especially when you're craving that classic cream cheese tang! I've been there, staring at my carrot cake creations, realizing something was missing. That's when I decided to crack the code to the ultimate vegan cream cheese frosting. And guess what? I didn't just find one solution; I found two!
The Great Vegan Frosting Dilemma
You might think, 'Oh, just swap regular cream cheese for the vegan kind.' And yeah, that works...sort of. But I found store-bought versions tend to be less firm and can be a bit lacking in that signature tang. That's why I went on a mission to create a vegan frosting that not only tastes incredible but holds its shape beautifully. After a lot of testing (and a fair few frosting fails ending up in the compost!) I finally nailed it, and even non-vegans were raving!
Two Paths to Frosting Glory
This isn't just one recipe; it's a choose-your-own-adventure in vegan frosting! We've got:
- The Quick Fix: This one's for when you want great results without too much fuss. It uses shop-bought vegan cream cheese, but with tweaked ratios to get that perfect consistency.
- The Flavour Superstar: This recipe takes a little extra effort but is worth every second! It's made with cashews, lemon juice, and a touch of magic. The result is a frosting with an unbelievably delicious flavour and a superb texture.
Let's dive in!
What You'll Need
For Both Versions:
- Vegan Butter: The block kind, not the spread. It's key for that perfect whipped texture. Think Violife, or your go-to brand.
- Icing Sugar: This provides both sweetness and structure. Don't skimp on it!
Version 1 (The Quick Fix):
- Vegan Cream Cheese: Violife works great!
Version 2 (The Flavour Superstar):
- Raw Cashews: Soaked in boiling water for at least 30 minutes to soften.
- Lemon Juice: For that essential tang. We'll use a mix of lemon and water for the perfect balance.
Let's Get Frosting!
First, the Cashew Cream Cheese:
- Drain your soaked cashews and toss them in a small blender with lemon juice and water. Blend until super smooth and creamy. This might take a minute or two, but you'll get there. Scrape down the sides as you go and keep going until super smooth. Pop this into the fridge to chill
- Grab your vegan butter, cut it into little shards, and whip it with an electric mixer until it gets light and fluffy. This helps it combine better and avoids it flying everywhere!
Now, to Make the Frosting
Version 1 (Shop-bought Cream Cheese)
- Whip up your softened vegan butter until it's light and fluffy.
- Gradually add in the shop-bought cream cheese, whipping after each addition until it's all combined.
- Slowly add the icing sugar in small batches, whipping well after each addition. Once it is all combined, whisk until it dissolves. You are looking for a lovely stiff and smooth frosting
- Pop it in the fridge for 30 mins to firm up before using
Version 2 (Cashew Cream Cheese)
- Whip up your softened vegan butter until it's light and fluffy
- Gradually add in the chilled cashew cream cheese mixture, whipping after each addition until it's all combined.
- Slowly add the icing sugar in small batches, whipping well after each addition. Whisk until it is dissolved you are looking for a smooth stiff frosting.
- Pop it in the fridge for 30 mins to firm up before using.
Pro Tips & FAQs
- How Long Does It Keep? Both versions last 4-5 days in the fridge. Just make sure your cake is completely cool before frosting and don't expose your frosted creation to direct heat.
- Can I Freeze It? The cashew version freezes like a dream! I haven't tested freezing the shop-bought version yet, but it's on my to-do list.
- How much does this make? This recipe will make about 3 cups, enough to frost a 2 layered 8 inch cake.
- Runny Frosting? If your frosting is too runny, don't panic! Add a tablespoon of cornstarch, tapioca, or arrowroot and whip that in. And remember, icing sugar isn't just for sweetness; it's a thickener too!
- Equipment If you are making the cashew version, a good small blender is key, something like a Ninja works perfectly for small batch blending, a hand held or stand mixer is needed for both versions.
The Verdict
Whether you go for the quick fix or the cashew creation, you're in for a treat. Both are delicious, but that cashew frosting… it's on another level! It's the perfect way to top any cake. So go on, get your bake on, and let me know which version is your favorite!
And don't forget! If you try this out, tag me using #lazycatkitchen and @lazycatkitchen on Instagram. I love seeing your creations!
Happy baking!