YIELD: 1¼ CUPS
A foolproof recipe with a tangy twist. Feel free to sub in 1 cup Sweet Cashew Cream + 1 teaspoon lemon juice in place of the vegan cream cheese. To make a drizzly glaze rather than a fluffy frosting, simply thin with 2 to 3 tablespoons non-dairy milk and 1 teaspoon agave or corn syrup.
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Ingredients
8 ounces nondairy cream cheese
2 cups of confectioners sugar
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- Make the icing by mixing the ingredients vigorously by hand, or using an electric mixer, until fluffy.
- Chill before using. Store in an airtight container in the refrigerator for up to 1 week.
