I promised that I would post a frosting recipe, to go with the carrot cake recipe I recently posted.
Well, here is the second of two recipes. This one will be for a frosting made with a plant based, dairy free, cream cheese frosting alternative.
For those of you who would be happier with a traditional cream cheese frosting, the first recipe I posted today, covers that. It isn’t dairy free, but it is delicious.
For that recipe, go to my website’s home page, click on Mostly Indoor Activities and then click on Recipes.
Or, just click the link here, “Fast and Easy Homemade Cream Cheese Frosting“.
Either way, I hope you enjoy your frosted carrot cake, (or whatever cake you choose to frost with one of these recipes).
To make the frosting, you will need a mixing bowl. Some people may want to mix the frosting by hand. This is difficult but it can be done.
My daughter has a wonderful KitchenAid mixer, but you might simply use a bowl and an electric hand mixer at this stage (or you might just mix everything by hand). The choice is up to you.
Oh my goodness, did you know that KitchenAid makes a 6 quart mixer that comes in so many different colors?
I love so many of the colors they come in, like the copper pearl color!
Try to use organic ingredients whenever possible
- 8 ounces plain, plant based cream cheese, (this recipe will be using Daiya brand)
- ½ cup buttery spread, (this recipe will be using Smart Balance brand spread, which is a dairy free spread with a buttery texture)
- 1½ cups confectioners sugar, (also known as powdered sugar). Use 2 cups of powdered sugar if you like your frosting extra sweet
- 1 teaspoon vanilla
The plain, plant based cream cheese and the buttery spread need to be brought to room temperature in order to mix them easily.
Once the plant based cream cheese is room temperature, put it into the mixing bowl.
Mix on medium until it doesn’t show any lumps.
Now, add the buttery spread, mix on medium until no lumps are seen.
Add 1 teaspoon of vanilla.
Mix on medium.
It’s time to add the powdered sugar.
Measure and add 1½ cups powdered sugar.
Mix on medium until all lumps are gone.
At this point, you should taste it. If you like your frosting extra sweet, you can add another ½ cup of powdered sugar, (mix as before).
Now, put the frosting in the refrigerator for 30 minutes. At the end of 30 minutes, it should be slightly stiffened and should be ready for spreading on the cake.
If you don’t feel the frosting is stiff enough, leave it in for another 30 minutes, then spread it on the cake.
Here is a Tip for Frosting a 2 Layer Cake
On whatever plate or platter you want to place the cake, dab some frosting on it first. This helps to prevent the cake from sliding during frosting.
Place the bottom layer on the dabs of frosting.
My daughter had a tool (seen here), that makes frosting a cake so much easier.
I like frosting tools that are stain and rust resistant (dishwasher safe). here is a link to a nice set I found on Amazon.
After you have frosted the top of the first layer, place the second layer on the first. Frost the top of the second layer and the sides of both. Now it’s time to sit down and enjoy.
I like a good cup of coffee with my cake. Keurig makes a dual purpose coffee maker. With a coffee maker like this I can make a pot of coffee on the carafe side of the coffee maker or an individual cup of coffee on the pod side of the coffee maker.
The first time I saw this kind of coffee maker, I knew my husband would love it. Guess what he’s getting for his birthday!!!
Well, congratulations! You just made delicious homemade dairy free cream cheese frosting for your beautiful cake!
After all was said and done, we ate the cake at the best part of the day (that being anytime).
What? You forgot to make the cake?
Not a problem. Here is a link to another of my posts “My Daughter’s Carrot Cake“.
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