1. Whip the Soy Whip until it is stiff. It is better if you actually whip it the day before and put it in a container in the fridge. It firms up even more.
2. Whip the vegan cream cheese until it is smooth. Then blend in the agave and vanilla.
3. Fold in soy whip with a spoon.
Note: When I don't have enough "cream cheese", I use half Tofutti's Better than Cream Cheese and half Tofutti's Better than Sour Cream. I also add a little lemon juice to make it a bit more tart.
Source of recipe: I took this recipe from a gluten-free website and made it vegan. This is a great frosting recipe for those of us who need to limit sugar. It actually has some firmness to it even without powdered sugar!