Over the years of baking and developing gluten-free and paleo recipes, I rarely committed to dairy-free baking for long. I tolerate dairy and love it, and finding good substitutes is tough. Still, many readers are dairy-free by necessity, so I developed a simple dairy-free cream cheese frosting for those who need it.
Dairy-free cream cheese frosting is easy and only requires a few ingredients
I used this frosting on pumpkin spice cupcakes and was pleased with the result. One important note: the frosting softens in warm conditions, so keep it chilled until serving. It won’t collapse the instant it leaves the fridge, but it does become softer over time.
To test its stability, I placed a cold dollop on a plate at room temperature. After 15 minutes it reached a pleasant frosting consistency; at 30 minutes it was soft but still held shape. By 45 minutes it became noticeably soft enough to risk sliding off a cupcake. If you’ll be serving at a gathering, refrigerate the frosted items until just before serving — you typically have a comfortable 30–45 minute window once items are out.
Don’t have a piping bag but want to pipe your frosting? Try this easy method:
- Place a large zip-top bag inside a tall container with one corner pointing down and fold the excess over the container rim.
- Use a rubber spatula to fill the bag, pushing the frosting toward the corner.
- Gather the bag and twist the top to push the frosting down into the corner.
- Snip a small corner off the bag. Start with a small opening—you can always enlarge it later.
Ingredient note: dairy-free products vary widely. I had the best results with Miyoko’s vegan butter and cream cheese. This is a personal recommendation based on my tests, not a sponsored endorsement.
What to frost with dairy-free cream cheese frosting
- Carrot cake
- Banana snacking cake (as a substitute for caramel glaze)
- Paleo, vegan, nut-free chocolate cupcakes
I like adding finely grated orange zest to this frosting for pumpkin or carrot desserts. For chocolate cakes or cupcakes, vanilla extract is my preferred choice.
Dairy-free cream cheese frosting
- Author: zenbelly
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups frosting
- Category: dessert
Ingredients
- 8 ounces dairy-free butter (Miyoko’s), softened
- 8 ounces dairy-free cream cheese (Miyoko’s)
- 2–3 cups powdered sugar, sifted (see note)
- 1 teaspoon finely grated orange zest OR vanilla extract, optional
Instructions
- Beat the dairy-free butter and cream cheese together until smooth and well combined.
- With the mixer on low, gradually add the powdered sugar until no dry sugar remains. Stir in the orange zest or vanilla if using.
- Increase the mixer speed to high and beat for several minutes until the frosting is light and smooth.
Notes
The more powdered sugar you add, the stiffer and more traditional the frosting will be, but it will also be sweeter. Adjust to your taste.
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