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    Home » Recipes » Desserts & Sweet Treats

    Vegan Peanut Butter Frosting

    Published: Jan 20, 2022 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Paddle attachment from an electric stand mixer standing on end and covered in peanut butter frosting.
    Piped frosting in a small glass bowl.
    Peanut butter frosting spread in a glass bowl.
    Close up of one frosted chocolate cupcake in a cupcake liner on a plate.

    Light and fluffy, yet decadent and rich, this Vegan Peanut Butter Frosting is the stuff dreams are made of! Super easy to make with just a handful of ingredients. Pipe it on cupcakes, spread it on cake, slather it on graham crackers, sandwich it between cookies, dunk apple slices in it, or eat it by the spoonful!

    Cupcakes topped with vegan peanut butter frosting on a plate.

    The taste and texture is just like traditional frosting, but this version is made with vegan ingredients. It’s every bit as creamy, sweet, and indulgent as frosting should be.

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 How to serve
    4 Storage/Freezing
    5 Pro tips and tricks
    6 FAQs
    7 More vegan peanut butter recipes
    8 Vegan Peanut Butter Frosting

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Vegan Peanut Butter Frosting Ingredients

    Ingredient notes and substitutions

    Sugar ~ Just like in traditional frosting, you’ll need powdered sugar for this vegan peanut butter frosting. It’s light and airy and incorporates perfectly.

    Do not sub with another type of sugar.

    While all sugar is plant-based, it’s not necessarily vegan. Some brands use animal bone char to process the sugar. If this is important to you, be sure to choose organic, which is always vegan, or check the label for a certified vegan product.

    Butter ~ Vegan butter sticks are the way to go. Use them cold from the fridge.

    I have used sticks from Earth Balance, Miyoko’s and Country Crock Plant Butter in the past and they all work. I’m sure there are other brands available, too.

    If you don’t have access to vegan butter sticks and must use spreadable butter from a tub, try to find a brand that had a very firm consistency.

    Peanut butter ~ You want a creamy variety, not chunky. Chunks of peanuts will weigh the frosting down and they will get stuck in a piping tip.

    Although I love natural organic peanut butter, now is not the time for it. Honestly, the only time I ever buy traditional no-stir peanut butter is for this frosting. It’s creamy and smooth and sets up perfectly.

    Skippy makes a No Sugar Added variety that is just peanuts, oil, and salt. I like this because the frosting is already quite sweet (obviously – it’s frosting!).

    If you truly need to be oil-free, you can use a natural peanut butter made from just peanuts and salt, but the frosting will actually turn out more oily and heavier. While it will still be delicious, it is better spread onto baked goods rather than piped on.

    Milk ~ You just need a few tablespoons to thin out the consistency of the frosting. Any unsweetened, plain non-dairy variety will work.

    Vanilla ~ Pure vanilla extract is always the way to go.

    Salt ~ If your peanut butter has salt in it, you only need a small pinch of extra salt, about ⅛ teaspoon, to help bring out the other flavors. If you somehow find an unsalted peanut butter, add ¼ teaspoon of salt.

    How to make the recipe

    4 photo collage of adding ingredients to an electric mixer and whipping until smooth.

    You can either use an electric stand mixer with the paddle or whisk attachment or a mixing bowl with a handheld electric mixer.

    Add the butter and peanut butter to the bowl (1) and whisk until smooth (2).

    Turn off the mixer and add the vanilla, salt, and half of the powdered sugar. Turn it on low and whisk until the sugar is mostly incorporated. Turn up the speed slowly and whisk until smooth and creamy. Repeat with the remaining sugar, stopping to scrape down the sides of the bowl occasionally to ensure all ingredients are fully incorporated, until light and fluffy (3).

    Add milk, one tablespoon at a time, if needed, until you reach the desired fluffy consistency (4).

    If the frosting is too thick, add additional milk one tablespoon at a time. If the frosting is too thin, add additional powdered sugar ¼ cup at a time.

    Peanut butter frosting spread in a glass bowl.

    How to serve

    This vegan peanut butter frosting is the BEST complement to my Vegan Chocolate Peanut Butter Cupcakes!

    You can use a piping bag if you plan to frost cupcakes.

    Pro tip: Stand the piping bag up in a tall glass and fold over the top a bit, then fill with frosting. This prevents the frosting from accidentally getting on the outside of the bag and potentially making a mess. When ready to pipe, fold the top back up and twist to secure.

    Piping bag full of frosting resting in a glass.

    If you don’t have a piping bag, any food-grade plastic bag will work. Simply snip off a small portion of the bottom corner, insert a piping tip, and fill the bag with frosting. If you don’t have a piping tip, I suggest filling the bag with frosting first and then snipping off the bottom corner. Otherwise the frosting may start squeezing out of the bag as you fill it.

    You can also use an offset spatula to frost a cake or cupcakes.

    Get creative and use this vegan peanut butter frosting to make a sugar cookie sandwich, slathered on graham crackers, as a dip for apple slices, stirred into homemade vegan ice cream, or just eat it by the spoonful!

    Storage/Freezing

    Piped frosting in a small glass bowl.

    Fridge

    Store leftover frosting in an air-tight container in the fridge for up to a week.

    Freezer

    You can also freeze it! Transfer it to a freezer-safe plastic bag. Be sure to squeeze all the air out of the bag before sealing. It should keep well for 1 to 2 months.

    Let the frosting come back to room temperature and give it a good stir before piping or spreading onto treats.

    Pro tips and tricks

    ~ ~Use an electric stand mixer for ease and convenience. You can also use a handheld electric mixer.

    ~ Use powdered sugar, not cane sugar or any other kind of sugar.

    ~ Use traditional no-stir creamy peanut butter. Do not use chunky peanut butter. If you choose to use natural peanut butter, know that your frosting will be heavier and more oily and won’t pipe well (still delicious though!).

    ~ Use just enough milk to reach a light and fluffy consistency. Add just one tablespoon at a time.

    ~ If the frosting it too thick, add additional milk (again, just one tablespoon at a time).

    ~ If the frosting is too thin, add additional powdered sugar ¼ cup at a time.

    Close up of one frosted chocolate cupcake in a cupcake liner on a plate.

    FAQs

    Why is my peanut butter frosting separating?

    For this recipe, it’s best to use traditional no-stir peanut butter, like Skippy or Jif. Natural peanut butter is too oily and heavy for frosting.

    Is powdered sugar the same as confectioner’s sugar?

    Yes! Powdered sugar, confectioner’s sugar and icing sugar are all different names for the same product.

    How do you thicken frosting?

    If your frosting is too thin, add additional powdered sugar ¼ cup at a time, until the desired light and fluffy consistency is reached.

    How do you make frosting fluffier?

    Add the powdered sugar a little at a time and mix well between each addition. Stop occasionally to scrape down the sides of the bowl to ensure all ingredients are incorporated fully.

    Hand holding a peanut butter frosting chocolate cupcake.

    More vegan peanut butter recipes

    • Frozen Peanut Butter Chocolate Chip Pie
    • Peanut Butter Pancakes
    • Peanut Butter Chocolate Smoothie
    • Dark Chocolate Vegan Peanut Butter Cups
    • Oatmeal Peanut Butter Balls
    • Peanut Butter Oatmeal
    • Peanut Butter Banana Bread

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Peanut butter frosting spread in a glass bowl.

    Vegan Peanut Butter Frosting

    Light and fluffy, yet decadent and rich, this Vegan Peanut Butter Frosting is the stuff dreams are made of! Super easy to make with just a handful of ingredients.
    5 from 3 votes
    Print Pin Rate
    Course: Desserts & Sweet Treats
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 18
    Calories: 209kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Stand Mixer

    Ingredients

    • 1 cup creamy peanut butter I prefer traditional no-stir peanut butter here instead of the natural kind that separates (see notes)
    • ¾ cup vegan butter sticks 1 ½ sticks
    • 2 teaspoons pure vanilla extract
    • â…› teaspoon salt
    • 2 cups organic powdered sugar
    • 2-3 tablespoons unsweetened, plain non-dairy milk

    Instructions

    • Cream together the peanut butter and butter sticks in the bowl of an electric mixer fitted with the paddle or whisk attachment.
    • Turn the mixer off and add the vanilla, salt, and 1 cup of the powdered sugar. Slowly turn the mixer back on. Once the sugar is mostly mixed in, turn up the speed until it's fully incorporated. Turn off the mixer and add the remaining powdered sugar. Again, turn the mixer on slowly, allow the sugar to mostly incorporate before turning up the speed and mixing until smooth and creamy.
    • Whisk in the milk one tablespoon at a time, if needed, until the frosting is light and fluffy.

    Notes

    ~Use an electric stand mixer for ease and convenience. You can also use a handheld electric mixer.
    ~Use powdered sugar, not cane sugar or any other kind of sugar.
    ~ Use traditional no-stir peanut butter. Do not use chunky peanut butter. If you choose to use natural peanut butter, know that your frosting will be heavier and more oily and won’t pipe well (still delicious though!).
    ~ Use just enough milk to reach a light and fluffy consistency. Add just one tablespoon at a time.
    ~ If the frosting it too thick, add additional milk (again, just one tablespoon at a time).
    ~ If the frosting is too thin, add additional powdered sugar ¼ cup at a time.

    Serving
    Serving amounts will vary depending on application. You should have enough frosting for 12-18 cupcakes if you pipe it on fairly high. If you frost them with a spatula, you should have enough for 24 cupcakes.
    Spread thinly with an offset spatula, you should be able to frost two 9-inch round cakes or one 9 x 13 cake.. 

    Storage/Freezing
    Store leftover frosting in an air-tight container in the fridge for up to a week.
    You can also freeze it! Transfer it to a freezer-safe plastic bag. Be sure to squeeze all the air out of the bag before sealing. It should keep well for up to a month.

    Nutrition

    Calories: 209kcal | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 665mg | Potassium: 42mg | Sugar: 14g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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