Cream Cheese Frosting
Use this frosting for carrot cupcakes
Makes enough to frost 6 standard cupcakes
¼ cup vegan cream cheese
2 tablespoons non-hydrogenated margarine
1-1/2 cup powdered sugar
½ teaspoon vanilla extract
- In a stand mixer on medium speed, cream together the margarine and cream cheese until smooth. Turn the mixer down to low and add powdered sugar and continue mixing until incorporated. Add the vanilla. Stop the mixer and scrape the bowl, and mix for a few more seconds.
- Use immediately, or refrigerate for later use. Let the frosting soften at room temperature for easier spreading.