I was so pleased to find Tofutti brand products at a local organic food market here in Saskatoon called Dad’s Organic Market. I used to shop there when it was located right across the parking lot from our office building and was still a tiny little store. Now, it’s expanded and includes so much more than it used to, including Tofutti brand products.
We bought the sour cream and the cream cheese to try. I specifically bought the cream cheese to make frosting out of. I have a carrot cake cupcake recipe I was working on and I’d like to venture into the red velvet cake recipes I’ve seen. Very curious. Since both are generally frosted with cream cheese frosting, I thought this would be a perfect time to buy Tofutti’s cream cheese product.
I must say it doesn’t taste all that pleasant on it’s own. Kind of plain and … maybe plasticky is the right word. But oh my goodness … in a frosting. Ahhhmaaayyyyzzzing! I bet it’d also make an awesome component in a savory spread or dip.
Now on to the real reason you’re here … the recipe.
Vegan Cream Cheese Frosting
- 8 oz package Tofutti Cream Cheese product
- 1/2 cup Earth Balance margarine
- 2 tsp vanilla extract
- 4 cups icing sugar (make sure it’s GF people!)
Combine all with a mixer until smooth. I suggest letting it chill a bit if it’s really soft and runny. I made mine and let it chill till my cupcakes were cooled enough and it was perfect.
This makes a lot of frosting. Definitely more than you need to frost 24 cupcakes I think. You’d be able to frost a whole cake quite generously with this batch. I would think halfing this recipe would be more than sufficient for a regular batch of 24 cupcakes.