Vegan Cream Cheese Icing
Cream cheese icing is such a crowd favourite due to the balance of ting, tang and sweetness. The cream cheese cuts the sweetness that people often don't enjoy about traditional icing, while offering a creamy and smooth texture.
For this vegan cream cheese icing, I've used a Fauxmagerie Zengarry Double Creme Cashew Wheel. Learn more about this product by clicking the image below the recipe.
I used this batch of cream cheese icing on a carrot loaf. Did you know that carrot cake was first published in 1939 when sugar and sweet fruits were in short supply during WWII?
Cream Cheese Icing:
1 (150g) package of Fauxmagerie Zengarry Double Creme cashew cheese
¼ cup vegan butter
1 tbsp honey or maple syrup
1.5 cups icing sugar (use more or less depending on how thick you want the icing)
1. Use a hand or stand mixer to cream together the vegan cheese, vegan butter and honey until smooth.
2. Add the icing sugar slowly and beat on high until fluffy and you have reached your desired consistency.
3. Add your finished icing to a cake, cupcakes, loaf and more!
Click on the image above to learn more about their cashew cheese.