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Vegan Peanut Butter Frosting in a bowl with a spoon inside the frosting,
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5 from 1 vote

Vegan Peanut Butter Frosting

This Vegan Peanut Butter Frosting recipe is absolutely delicious and surprisingly dairy-free! This is enough to frost 2 dozen cupcakes, fill 2 dozen sandwich cookies or frost a 9x13" cake.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 Cups
Calories: 834kcal
Author: Megan Calipari
Cost: $4

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.

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.
If you refrigerate the 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.

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