Prep 10 mins
Cook 0 mins
Smooth and velvety, this frosting tastes great atop any Spice or Carrot cake.
- 226.79 g container vegan cream cheese (Vegan)
- 29.58 ml vegan margarine (Vegan Earth Balance)
- 0.13 ml lemon extract (Organic)
- 177.44 ml powdered sugar (Organic)
- 28.39-59.14 ml soymilk (soy)
- Put the vegan cream cheese into a bowl and whip it until its easy to work with.
- Add the margarine, sugar and milk.
- If you want a stiffer icing add more sugar.
- When you like the consistancy, add a few drops of lemon (or other flavor) extract.
- Let sit in the fridge to firm up and ice your cooled cake.