This Vegan Peanut Butter Frosting recipe is absolutely delicious and surprisingly dairy-free! It's light, fluffy, and perfect for frosting cakes, cupcakes or sandwiching between cookies.
I love peanut butter desserts! From my Vegan Peanut Butter Cake, to Vegan Peanut Butter Blondies, I'll eat peanut butter any way I can get it. I think it's because it adds more saltiness to desserts. And I'm a sucker for the sweet and salty combo.
And this Vegan Peanut Butter Frosting is the perfect sweet and salty combo. It's light and fluffy, but still sturdy enough for cakes. And it's smooth, creamy and perfectly pipeable.
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Why You'll Love This Recipe
- This recipe only requires 7 basic ingredients.
- And you only need 10 minutes to make it!
- The Vegan Peanut Butter Frosting recipe is smooth, creamy and fluffy.
- Its dairy-free, vegan and gluten-free, so anyone can enjoy it!
- But, most importantly, it's absolutely delicious.
Ingredient Notes
Vegan Butter: Use a vegan butter that comes in stick form! I like Country Crock Plant Butter Sticks and Earth Balance Buttery Sticks.
Peanut Butter: Use natural peanut butter here. The kind that separates. I always use natural peanut butter, whether it's for baking Vegan Peanut Butter Chocolate Chip Cookies or stuffing Chocolate Covered Dates. It has so much more flavor!
Maple Syrup: Pure maple syrup helps sweeten and makes the buttercream light and fluffy. You can substitute agave nectar!
Step by Step Instructions
Step 1. In a large mixing bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter until completely smooth.
Step 2. Add the peanut butter and mix until smooth.
Step 3. Add the maple syrup and salt and mix to combine.
Step 4. Then, add the powdered sugar and mix until combined. Finally, add the non-dairy milk and vanilla and mix on medium speed until light and fluffy. Use the Vegan Peanut Butter Frosting as desired.
Uses
- Pipe it onto Vegan Chocolate Whoopie Pies for the most delicious peanut butter chocolate combo.
- Use it to frost a Vegan Banana Cake.
- Or pipe it onto cupcakes!
Recipe FAQs
To store, scoop the peanut butter into a container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks, or freeze for up to two months.
Yes! But don't worry- it's an easy fix if you do. If you notice your frosting start to look grainy, scoop it into a container and refrigerate it until cold. Then, put it back into the mixer and whip it up again. It will be good as new!
Regular peanut butter typically has vegetable or palm shortening in it to prevent the oil from separating. Natural peanut butter only contains peanuts and salt.
Yes! All buttercream melts easily, including vegan buttercream. To avoid this, make sure your cakes, cookies or cakes are completely cool before frosting them.
Expert Recipe Tips
If you refrigerate the Vegan Peanut Butter Frosting to store it and want to use it later, you will need to whip it back up to use it.
To do this, allow the frosting to sit at room temperature for at least 30 minutes. Then, scoop it into the bowl of a stand mixer fitted with a paddle attachment or into a large bowl using a hand mixer.
Mix it back up on medium speed until it's light and fluffy again and use as desired.
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📖 Recipe
Vegan Peanut Butter Frosting
Equipment
- 1 Stand Mixer with Paddle Attachment or hand mixer
- 1 Rubber Spatula
- 1 Sifter
- Measuring Cups and Spoons
Ingredients
- 8 tablespoon Vegan Butter See note!
- ½ Cup Natural Peanut Butter
- ¼ Cup Maple Syrup
- ¼ teaspoon Salt
- 2 Cups Powdered Sugar, sifted
- 1 tablespoon Non-Dairy Milk
- 1 teaspoon Vanilla Extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter until no lumps remain, scraping down the sides of the bowl as needed.8 tablespoon Vegan Butter
- Add peanut butter to the mixer and combine well, again scraping down the sides of the bowl to ensure that everything is fully incorporated.½ Cup Natural Peanut Butter
- With the mixer on low, stream the maple syrup and salt into the peanut butter mixture. Scrape the bowl down and turn the mixer to medium speed to whip up for about 30 seconds.¼ Cup Maple Syrup, ¼ teaspoon Salt
- Now, add the powdered sugar and turn the mixer on low to incorporate. Scrape the bowl down again.2 Cups Powdered Sugar, sifted
- Add non-dairy milk and vanilla and stir on low to distribute. Then turn the mixer to medium and mix until light and fluffy.1 teaspoon Vanilla Extract, 1 tablespoon Non-Dairy Milk
- Use as desired.
AE says
This frosting is DIVINE.