Prep 10 mins
Cook 0 mins
Amazing frosting made to cover my Vegan Pumpkin Bundt Cake! Add yellow & red food coloring during last step to make orange if desired.
- 226.79 g tofutti better-than-cream-cheese, softened
- 59.14 ml canned pumpkin (not pie filling)
- 59.14 ml earth balance butter, softened
- 14.79 ml orange juice
- 2.46 ml vanilla
- 946.36 ml confectioners' sugar, sifted
- Blend cream cheese, pumpkin, butter, OJ, and vanilla at medium speed until smooth.
- Add sugar and beat until light and creamy, about 5 minutes.