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+ servings

Tangy Buttercream Frosting

Nisha Vora
5 from 11 votes
Servings 1 layer cake

Ingredients
  

  • 1/2 cup (1 stick / 112g) Country Crock Plant Butter, softened at room temperature
  • 4 ounces (113g) vegan cream cheese, softened at room temperature*
  • 2 1/4 cups (~ 265g) organic powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of sea salt
  • 1 tablespoon fresh lemon juice

Instructions
 

  • To a large mixing bowl, add the softened vegan butter. Beat on low speed with an electric handheld mixer (or stand mixer) until smooth and fluffy. Add the vegan cream cheese and beat until creamy and smooth and well incorporated.
  • Gradually add the sifted powdered sugar in four turns, and mix on low speed until well combined and fluffy, scraping down the sides. Add the vanilla, salt, and lemon juice and beat until smooth. If the frosting is too thick, add a tablespoon of plant milk until you reach your desired consistency. Refrigerate for at least 30 minutes to make it easier to frost the cake.

Notes

* If you can’t find vegan cream cheese, just use an additional 1/2 cup (1 stick / 112g) vegan butter. The frosting will be a more traditional buttercream frosting, not tangy. You might want to add a bit more lemon juice to balance the richness of the butter.
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