• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gretchen's Vegan Bakery
  • Home
  • Recipes
    • Cake Recipes
    • Cupcakes
    • Icings and Fillings
    • Cookies
    • Cheesecake
    • Layer Cakes
    • Brownies and Bars
    • Pies and Tarts
    • No Bake Desserts
    • Holiday Baking
  • Baking 101
  • Layer Cakes
  • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

2 2 2 Cream Cheese Icing

April 1, 2022 By Gretchen 8 Comments

What in the world is 2 2 2 cream cheese icing you ask?

Well it’s just the most amazing, easiest vegan cream cheese icing recipe you will ever taste

Not only is it vegan cream cheese free, which makes it room temperature stable

Cream Cheese Icing

It’s also nut free and shortening free!

And you will always remember it because of the 2 2 2

2 pounds of vegan butter

2 pounds of confectioners sugar

2 teaspoons of vegan lactic acid

That’s it!

Cream Cheese Icing

Add a pinch of salt if you want to get all complicated, but seriously it’s three ingredients!

I know most of you have probably heard this trick of adding acid to a buttercream recipe to mock the tang of a cream cheese icing

So this is not my creation, and most people use apple cider vinegar to get that tang

BUT~ What sets mine apart is that not only do I want to avoid adding more moisture to vegan buttercream by adding liquid vinegar

The addition of powdered lactic acid is the ultimate key to authentic, tangy and perhaps most importantly:

STABLE CREAM CHEESE ICING!

Cream Cheese Icing

I’ve been using this method for all things cream cheese icing nowadays

Including all of my most recent Key Lime Cake Recipes!

Key Lime Cake
Key Lime Sheet Cake
Key Lime Cupcakes
Key Lime Cupcakes
Key Lime Petit Fours
Key Lime Petit Fours

Notes for Success:

I am using Druids Grove Vegan Lactic Acid *not sponsored

cream-cheese-icing

For icings I prefer to use Earth Balance vegan butter  *not sponsored

It has the lowest moisture content and it will get firm in the refrigerator

Most vegan butter and margarine will not ever get hard in the refrigerator which can pose a problem for stability if your cake is sitting out at room temperature for long periods of time

In this case I would probably opt for substituting some of that vegan butter with hi ratio cake/icing shortening for added stability

If you do not use all of the recipe quantity listed below, read about the storage tips for the 2 2 2 cream cheese icing!

But be sure to also watch the tips on re-whipping a cold buttercream!

Check out the other recipes where I am using this amazing 2 2 2 Cream Cheese Icing!

Tropical Carrot Cake Recipe
Tropical Carrot Cake
Death to Diets Cake
Death to Diets Cake
Banana Cupcakes with Cream Cheese Frosting
Banana Cupcakes

Tropical Carrot Cake Recipe

Death to Diets Cake

Banana Cupcakes with Cream Cheese Frosting

5.0 from 1 reviews
2 2 2 Cream Cheese Icing
 
Print
Prep time
5 mins
Total time
5 mins
 
Serves: 6 cups
Ingredients
  • Vegan Butter 2 lbs (908g)
  • Confectioners Sugar 2 lbs (909g)
  • Vegan Lactic Acid 2 teaspoons
  • *If using apple cider vinegar use 2 teaspoons
Instructions
  1. In a large mixing bowl with an electric mixer, cream the room temperature vegan butter on medium to high speed until light & fluffy
  2. Add the sifted confectioners sugar and vegan lactic acid (*or apple cider vinegar if using) and mix on low speed until all is incorporated, then increase the speed to medium high and whip for 1 minute
Notes
222 Cream Cheese Icing is room temperature stable up to 80F

If the conditions in your area get hotter than that, the icing *(like buttercream) will start to get soft so it is best to refrigerate until serving.

Any un-used icing will stay fresh in a clean airtight container for up to 1 month refrigerated.

Freeze for up to 3 months
3.5.3251

°

 

 

 

 

Filed Under: All Recipes, Baking 101, Icings and Fillings

Previous Post: « Snickerdoodle Poppers
Next Post: Key Lime Cake »

Reader Interactions

Comments

  1. Patty

    April 5, 2022 at 2:01 pm

    Hello quick question so I can replace the acid with apple cider vinegar? So it’s butter 10x sugar and apple cider vinegar? Thank you

    Reply
    • Gretchen

      April 5, 2022 at 3:05 pm

      yes correct

      Reply
      • Tiffany

        April 13, 2022 at 11:44 pm

        is it powdered lactic acid or liquid?

        Reply
        • Gretchen

          April 14, 2022 at 2:42 pm

          powder

          Reply
  2. Sara Mrnková

    April 21, 2022 at 11:37 am

    SUPER IDEA! Gretchen, you are Vegan Pastry God <3
    but…here in Czech Republic I can´t find it as a powder, just like a liquid. How can I use it, or is it possible to us it instead of powder? They say it has 80% concetration. Thanks for your answer 🙂
    Sara

    Reply
    • Gretchen

      April 21, 2022 at 10:36 pm

      HI Sara, Thanks! I have not ever used the liquid (I’ve not seen it to be honest!) But I would recommend to use a teaspoon or half at a time and taste as you go to make sure it is to your liking

      Reply
  3. Ginny

    May 12, 2022 at 10:56 pm

    Hi Gretchen! I just made this the other day and it was fantastic! I used vinegar and my question is if you use the lactic acid does it give it a better taste? Thank you!

    Reply
    • Gretchen

      May 13, 2022 at 12:23 pm

      Great! Yes in my opinion the lactic acid really gives it that authenticity! I have used both & I DO see a difference in the Lactic powder

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

My New Book

Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a real bakery since I sold mine in late 2014, and since mid 2016 I make nothing but the best vegan recipes! Read More…

Categories

  • All Recipes
  • Baking 101
  • Brownies and Bars
  • Cake Decorating
  • Cake Recipes
  • Cheesecake
  • Classic Cakes Veganized
  • Cobblers
  • Cookies
  • Crisps & Casseroles
  • Cupcakes
  • Donuts
  • Holiday Baking
  • How to Cook Vegan for Beginners
  • Ice Cream
  • Icings and Fillings
  • Individual Desserts
  • Layer Cakes
  • Miniatures
  • Mousse Recipes
  • Muffins and Breakfast
  • No Bake Desserts
  • Pies and Tarts
  • Plant Based Egg Recipes
  • Top 5 Pumpkin Recipes
  • Yeast Breads

Brownies and Bars

Butterscotch Banana Blondies ~ Vegan

Banana Blondies

Death by Peanut Butter Fudge Brownie Cheesecake ~ Vegan

Death by Peanut Butter Fudge Brownie Cheesecake

Cherry Blondies

Cherry Blondies

Vegan Black Forest Brownies

Vegan Black Forest Brownies

See More →

Cake Recipes

Salted Caramel Cake

Salted Caramel Cake

Toasted Almond Cake

Toasted Almond Cake

Vegan Chantilly Cake

Vegan Chantilly Cake

Vegan Cassata Cake

See More →

CUPCAKES

Cassata Cupcakes

Cassata Cupcakes

Fudge & Peanut Butter Stuffed Cupcakes

Fudge & Peanut Butter Stuffed Cupcakes

Valentine's Day Cupcakes

Valentine’s Day Cupcakes

Valentine's Day Box of Assorted Vegan Chocolates

Assorted Box of Chocolates ~ Mini Cupcakes

See More →

LAYER CAKES

Salted Caramel Cake

Salted Caramel Cake

Vegan Chantilly Cake

Vegan Chantilly Cake

Chocolate Peanut Butter Speckle Cakes for Easter

Speckle Cakes for Easter

Easter Bunny Butt Cake

Easter Bunny Butt Cake

See More →

CHEESECAKE

Death by Peanut Butter Fudge Brownie Cheesecake ~ Vegan

Death by Peanut Butter Fudge Brownie Cheesecake

Italian Cheesecake Recipe ~ Vegan

Italian Cheesecake Recipe ~ Vegan

Vegan Oreo Cheesecake

Vegan Oreo Cheesecake

Caramel Cheesecake ~ Vegan

Caramel Cheesecake

See More →

COOKIES

Alphabet Letter Cake

Alphabet Letter Cake

Thin Mints Recipe

Vegan Thin Mints

Red Velvet Cookies ~ No Dye

Red Velvet Cookies No Dye ~ Vegan

No Ordinary Oatmeal Cookie

No Ordinary Oatmeal Cookie

See More →

Copyright © 2022 Gretchen's Vegan Bakery on the Foodie Pro Theme