This dairy-free cream cheese frosting will soon become a dessert staple in your house because it’s so easy. Made with only three ingredients and naturally dyed, it’s perfect for first birthday cupcakes, carrot cake or any other indulgence!
Learn how to make this frosting as well as the best natural color options to take your desserts from good, to great!
The traditional frosting is a combination of butter and powdered sugar. And though it can be delicious, as a Certified Nutrition Coach, I strive for something healthier.
This easy cream cheese frosting comes with only two main ingredients and can be dyed naturally. In fact, you can even make it sugar-free!
You’ll fall in love with this cream cheese frosting recipe because:
Allergy-friendly: this cream cheese icing is dairy-free, gluten-free and can be paleo and soy-free depending on the cream cheese of choice.
Easy: with only 3 ingredients it's made with ingredients you probably already have.
Healthy: this frosting can be made sugar-free and dye-free depending on the variation you choose making it easy to customize!
Ingredients You’ll Need
This recipe is completely dairy-free but tastes like "normal". Learn more about the benefits of a dairy-free diet and whip it up today!
Vegan cream cheese: the brand of vegan cream cheese you choose will matter because all of them are slightly different. Thus, the taste and texture will vary brand to brand. This particular recipe was made with Daiya regular vegan cream cheese.
Honey: used in place of powdered sugar for a hint of sweetness. The bad news is that this means this recipe is not a vegan cream cheese frosting. However, truthfully you don’t need it if you don't want it! You can actually make the frosting without the honey to make it sugar-free (more on that below), vegan cream cheese frosting. If using honey, make sure to use creamed honey for the best texture.
Natural dye: chose 1-3 teaspoons of the color you want or leave the homemade frosting as is if you're using it for vegan carrot cake!
How To Make Dairy-Free Frosting
- Make sure the vegan cream cheese has been softened at room temperature.
- Add the cream cheese and honey to a large bowl.
- Use a handheld mixer to whip the frosting for 2-3 minutes.
- Add in any colorant you’re using and whip again.
- Portion into a piping bag and pipe onto cupcakes!
Step By Step Photos
How To Color The Frosting
As a nutrition coach, I tend to use natural dyes in food versus traditional.
Thus, for this recipe, I used beet crystals for the pink. Below are my favorite ways to naturally dye the cream cheese frosting.
- beet crystals (not beet powder)
- freeze-dried strawberries(pink and sweeter)
- dried blueberries powder (purple-ish)
- spirulina (blue-green)
Likewise, you can always color the frosting with traditional methods like dye (these natural food dyes are really great), or learn to make natural food dye.
Important Teaching Tips & Substitutions
As mentioned, this frosting can be made sugar-free. In fact, it’s what I use in my dairy-free first birthday cupcakes!
You don’t need the honey. However, if using honey, make sure to use creamed honey as it gives the cream cheese icing a better texture. Regular honey dilutes the frosting too much and it won’t hold together to pipe.
If opting for a sugar-free cream cheese frosting, add in a teaspoon of vanilla extract for flavor.
Again, you could always add in a hint of powdered sugar but that’s up to you.
The frosting seems thin and soft when freshly made but it pipes well. If stored in the fridge it works really well to spread on baked goods or carrot cake cupcakes but it is ever so slightly too hard to pipe.
Letting it thaw at room temperature for 5-10 minutes will help.
This frosting is sweetened very lightly, thus it’s not too sweet! Mostly, it is a great addition to a sweet dessert. However, don’t rely on the frosting to give you the sugar flavor. If that’s what you’re looking for, you may want to add in some liquid stevia to the blend or opt for this dairy-free buttercream frosting.
How To Store It
Store extra cream cheese icing in the fridge for up to three days.
If stored in the bowl, re-whip it for a minute before you need to use it. If you already have it in the piping bag, massage the bag to warm it up a bit before you try to pipe it.
Frequently Asked Questions About Dairy-Free Cream Cheese Frosting
There are lots of dairy-free and vegan cream cheese brands on the market. However, you can also make your own cream cheese with cashews. However, the texture will be slightly different.
Most vegan cream cheese is made out of a combination of coconut oil, pea protein, flavors, tapioca flour (or another binder), and a preservative. However, each brand will have a different blend of ingredients. This is why using different blends will result in different textures.
The frosting stores really well. However, it will thicken up once chilled. If you need to pipe the dairy-free frosting, either pipe it as soon as it’s mixed or let it thaw to room temperature out of the fridge. Otherwise, the frosting remains soft.
Other Healthy, Dairy-Free Recipes You’ll Love
- How to eliminate dairy and still love food
- Paleo chocolate chip cookies
- Dairy-free chocolate ganache
- Protein truffles
- Vanilla protein ice cream
- Dairy-free S'mores cups
- Candy cane fudge
- The BEST dairy-free brownies
- White chocolate fudge
- Peppermint patty bars
- Fudgy protein brownies
- Chocolate frosted cashew cookies
- Sugar-free pudding
- Healthy chocolate pudding
- Peanut butter thumbprint cookies
- Chocolate-covered frozen bananas
- High protein snack ideas
- Healthy dessert recipes
Easy Non-Dairy Cream Cheese Frosting
Video
Equipment
Ingredients
- 1 cup Vegan cream cheese softened
- 2 tbs Creamed honey
- 1 teaspoon beet crystals or other dye
Instructions
- In a large mixing bowl add the cream cheese and honey.
- Whip with a handheld blender until smooth.
- Add in the color and whip again.
- Pipe immediatly or store in the fridge.
- Makes 5-6 cupcakes worth.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Kalah says
Could you swap the honey for maple syrup?
fitasamamabear says
Technically you can but it does alter the color slightly and the texture (it doesn't blend as well). But I have totally done it!
Kathy says
You do not list why the coconut flour is needed.
I do not like coconut. Do I need this ingredient?
fitasamamabear says
Hey Kathy, there's not coconut flour in the recipe so you definitely don't need it. I don't see it listed but if I'm missing something let me know!