"Cream Cheese" Frosting

Prep Time: 10 mins
Chill Time: 2+ hours
Makes about 3 cups (serves 16) 

This thick and creamy frosting gets it’s tang from the plant-based cream cheese and fresh lemon juice. I like Myoko’s brand of cream cheese because of the simple, clean ingredients and added cultures to feed your healthy gut bacteria. The Powdered Sugar Swap adds a burst of sweetness and a dash of vanilla extract and sea salt round out the flavors.  It whips up in under 10 minutes and you can use this frosting anywhere that calls for Cream Cheese Frosting.  I LOVE it on the detoxed Carrot, Red Velvet and Banana Cakes!  This recipe makes enough frosting for a double layer cake or 2 dozen cupcakes.

 

Frosting Ingredients:

4 cups Powdered Sugar Swap
⅓ cup Butter Swap
1- 8 oz container plant based cream cheese (I use Miyoko's Brand)
2 Tbsp lemon juice
2 teaspoons vanilla extract
2 pinches salt
1-4 Tbsp plant milk  (if needed to consistency)

Directions:

Use a hand mixer to blend all ingredients except the plant milk. Then add plant milk 1 Tbsp at a time until thick and spreadable frosting consistency is achieved. Transfer to your piping bag or use your frosting spatula to frost your cake or cupcakes.  Store your dessert in the fridge until ready to serve.  

Store unused frosting in a ziplock baggie and top your favorite treats for up to 2 weeks.