Vegan Peanut Butter Frosting
This Vegan Peanut Butter Frosting recipe is absolutely delicious and surprisingly dairy free! Its light, fluffy and perfect for frosting cakes or sandwiching between cookies.
Servings: 3 Cups
Calories: 834kcal
Cost: $4
Equipment
- 1 Stand Mixer and paddle attachment
- 1 Rubber Spatula
- 1 Sifter
- Measuring Cups and Spoons
Ingredients
- 8 tablespoon Vegan Butter See note!
- ½ Cup Natural Peanut Butter
- ¼ teaspoon Salt
- ¼ Cup Maple Syrup
- 2 Cups Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened plant butter until no lumps remain, scraping down the sides of the bowl as needed.8 tablespoon Vegan Butter
- Add peanut butter and salt 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, ¼ teaspoon Salt
- With the mixer on low, stream the maple syrup 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
- Now, add 1 cup of powdered sugar and turn the mixer on to low to incorporate. Scrape the bowl down and add the second cup of powdered sugar. Turn the mixer on low to incorporate.2 Cups Powdered Sugar, sifted
- Once the powdered sugar is incorporated, turn the mixer to medium and let the buttercream whip up for about 1 minute. It should be smooth, light and fluffy.
- Add vanilla and stir on low to distribute.1 teaspoon Vanilla Extract
- Use as desired.
Notes
Use a vegan butter that comes in stick form. My favorite brands are Country Crock Plant Butter Sticks and Earth Balance Soy-Free Buttery Sticks.
Nutrition
Serving: 1Cup | Calories: 834kcal | Carbohydrates: 108g | Protein: 10g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Sodium: 445mg | Potassium: 313mg | Fiber: 2g | Sugar: 101g | Vitamin A: 1426IU | Calcium: 51mg | Iron: 1mg